燕麦分析 | KPM Analytics

水分和成分分析

用于食品生产或饲养牲畜的燕麦片的等级来自于美国农业部以及基于某些可衡量的质量参数的其他实体。借助近红外光谱（NIR）技术，可以快速轻松地测量这些参数中的大多数参数，只需极少的样品制备。


Parameter	Why It's Analyzed	When It's Measured
Moisture	Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage. Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage.	Incoming ingredients After: grinding/cutting/milling/flaking/rolling
Protein	Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.	After: grinding/cutting/milling/flaking/rolling
Fiber	Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient. Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient.	After: grinding/cutting/milling/flaking/rolling
Test Weight	Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.	Incoming ingredient After: grinding/cutting/milling/flaking/rolling

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燕麦粉是一种流行的无麸质食品，用于各种烘焙食品，例如面包、松饼、格兰诺拉麦片棒、饼干等。

Product	Parameters Measured	When It's Measured
Oat Flour	Starch Damage Water Absorption	Incoming Ingredients
Dough	Quality of damaged starch Viscosity Elasticity Extensibility Consistency	At-Line Lab


Product	Parameters Measured	When It's Measured
Cookies/Biscuits	Water absorption of flours Quantity and quality of proteins Damaged starch and dough stickiness Dough consistency, extensibility, and elasticity Cracks and blisters	Mixing Rolling Cutting Lab
Crackers	Water absorption of flours Quantity and quality of proteins Damaged starch and dough stickiness Dough consistency, extensibility, and elasticity Cracks and blistersWater absorption of flours	Mixing Rolling Cutting Lab
Granola Bars	Water absorption of flours Quantity and quality of proteins Consistency and viscosity of the dough Damage and gelatinization of the starch Structure and texture Color	Mixing Injection Lab

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与其他谷物作物相比，燕麦植物在排水良好的土壤中生长得最好，对更凉爽、更潮湿的生长气候更具耐受性。但是，燕麦确实需要更多可用的植物营养素。管理重要的土壤质量参数对于成功收获至关重要，但不能以在肥料上花费过多为代价。KPM 的土壤分析技术可以快速轻松地测量土壤中的重要参数。


Parameter	Why It's Analyzed
Nitrogen-Based Nutrients (Ammonia, Urea, TKN, Nitrate, Nitrite)	Nitrogen is an important nutrient for all small grain crop types, is especially absorbed by oats in large quantities throughout the growing season. However, too much Nitrogen in the soil can be harmful to the groundwater. Urea and TKN content also have a role in animal feed quality.
Phosphorus-Based Nutrients (TP, o-Phosphate, Phosphate)	Phosphorus is applied to the soil via fertilizer throughout the growing season but is especially important during the early season to help develop strong roots.
Potassium	Potassium may need to be added via fertilizer at different stages of the growing season.
Other Compounds in Crop Production	Boron, copper, iron, manganese, zinc, and other minerals all have a role in oat crop production.