The Infratec™ grain applications have been developed over a number of years in co-operation with grain companies all over the world. Today it is possible to have reliable, ready-to-use applications for many commodities thanks to the use of the ANN (Artificial Neural Network) calibration technique. The benefit of using the ANN technique is the capability of handling very large data sets without loosing accuracy. As a complement to this calibration technique, PLS (Partial Least Squares) is also used. Select from our list of global and local calibrations for your quality testing of rice, corn & soybeans, wheat & barley, oats, rye, canola and rapeseed, flour, malt, beer etc.
The built-in multigrain cell having automatically variable path length makes it possible to analyse commodities from rapeseed to wheat and corn, without any manual changes.
Find your application to see what parameters Infratec can measure:
Protein: in wheat, the single most important analyte, affecting loaf volume and crumb texture. In barley, a protein level of about 11% gives the optimal available extract for malting purposes.
Moisture: for both wheat and barley, moisture levels above 14% lead to serious problems in storage, and are a major factor in price discounting.
Gluten and hardness in wheat: these factors determine water ab- sorption and gas retention, and thereby the dough’s ability to rise.
Test weight: this is an indication of the density and soundness of the grain. Generally, a higher test weight gives a higher flour yield.
Colour: a bright colour is a clear quality indicator for wheat or barley, as it indicates a healthy grain, free of weathering or mould.
Value of accuracy in analysis Milling wheat: Measurement error of 0,10 % is worth 1-2 € / ton wheat Barley: Measurement error of 0,10 % is worth 3 € / ton barley
Wheat: Protein • Moisture • Gluten • Test weight • Colour • Starch • Hardness • W from alveograph • Zeleny
Barley: Protein • Moisture • Starch • Test weight • Brightness
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Canola
Analysing Canola & Rapeseed
Canola content ranges from 36-53%
The higher the oil content, the better the price. After pressing, the re-mainder of the seed is processed into Canola meala
A high protein live-stock feed. Accurate analysis of oil and protein content ensures the right price.
Canola: Oil • Moisture • Protein • Chlorophyll
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Corn
Analysing Corn & Soybean
Protein and oil: high-oil corn is an excellent livestock feed. Development of high-oil corn has created a new product category that earns top dollar in the feed industry. Infratec™ simplifies identity-preserved segregation of feed-quality corn, ensuring a premium value. Soybean is an important source of both digestible protein and oil – the greater the levels, the better the payment premium.
Moisture: accurate determination of corn moisture levels is critical to its subsequent handling and storage. Soybean moisture content is also critical – 10-13% is considered optimum. If too high, the soybean is costly to process; too low and it tends to ‘powder’.
Starch: corn starch serves many applications, the largest as a soft drink sweetener. Accurate identification of extractable starch level determines use.
Starch: Improved varieties of corn is becoming available having high levels of fermentable starch. The largest application is for ethanol production for mixing into regular fuels.
The Infratec™1241 Grain Analyzer comes with ready-to-use calibrations for protein, moisture, starch and oil. Just select from the list of global or local calibrations.
Corn: Protein • Oil • Moisture • Starch • Test weight • Whiteness • Extractable starch
Soybean: Protein • Oil • Moisture • Test weight • Sugar • Oleic acid • Linoleic acid
Value of accuracy in analysis Protein • Oil • Moisture • Starch • Test weight • Whiteness • Extractable starch
Soybean: The difference in value of soybeans having 18 or 20 % oil is 10 €/ton.
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Rice
Analysing Rice Different rice is suited to different uses. Factors such as protein, oil and amylose content determine if the rice is best suited for sushi, sake, noodles, etc. Accurate quality segregation is the key. It gives the rice trader the best price, and assures the consumer the specific quality he wants.
Stickiness, whiteness and softness: rice preferences vary widely from Asia to America and Europe, in terms of appearance as well as taste and texture. Accurate analysis of protein and amylose levels quickly identify qualities suited to regional preferences, as well as end-use within those regions.
Moisture: affects both value and storage. Contracts usually specify a maximum moisture content. Too much moisture can also cause ‘bin-burning’, which lowers value. Using ANN calibration and NIT measurement, Infratec accurately measures the moisture content of paddy rice as well as milled rice.
Milling degree: milling changes the appearance of the rice, as well as its cooking properties and mouth feel. Oil testing during milling enables the process to be controlled for optimal results.
The Infratec™ 1241 Grain Analyzer comes with ready-to-use calibrations. Just select from the list of global or local calibrations.
Rice: Protein • Amylose • Moisture • Oil • Colour • Water absorption
The Cervitec™ 1625 Grain Inspector comes with ready-to-use calibrations for Japonica rice. Applications for medium and long grain rice is being developed.
Protein and oil: high-oil corn is an excellent livestock feed. Development of high-oil corn has created a new product category that earns top dollar in the feed industry. Infratec™ simplifies identity-preserved segregation of feed-quality corn, ensuring a premium value. Soybean is an important source of both digestible protein and oil – the greater the levels, the better the payment premium.
Moisture: accurate determination of corn moisture levels is critical to its subsequent handling and storage. Soybean moisture content is also critical – 10-13% is considered optimum. If too high, the soybean is costly to process; too low and it tends to ‘powder’.
Starch: corn starch serves many applications, the largest as a soft drink sweetener. Accurate identification of extractable starch level determines use.
Starch: Improved varieties of corn is becoming available having high levels of fermentable starch. The largest application is for ethanol production for mixing into regular fuels.
The Infratec™1241 Grain Analyzer comes with ready-to-use calibrations for protein, moisture, starch and oil. Just select from the list of global or local calibrations.
Corn: Protein • Oil • Moisture • Starch • Test weight • Whiteness • Extractable starch
Soybean: Protein • Oil • Moisture • Test weight • Sugar • Oleic acid • Linoleic acid
Value of accuracy in analysis Protein • Oil • Moisture • Starch • Test weight • Whiteness • Extractable starch
Soybean: The difference in value of soybeans having 18 or 20 % oil is 10 €/ton.
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Wheat
Analysing Wheat and Barley
Protein: in wheat, the single most important analyte, affecting loaf volume and crumb texture. In barley, a protein level of about 11% gives the optimal available extract for malting purposes.
Moisture: for both wheat and barley, moisture levels above 14% lead to serious problems in storage, and are a major factor in price discounting.
Gluten and hardness in wheat: these factors determine water ab- sorption and gas retention, and thereby the dough’s ability to rise.
Test weight: this is an indication of the density and soundness of the grain. Generally, a higher test weight gives a higher flour yield.
Colour: a bright colour is a clear quality indicator for wheat or barley, as it indicates a healthy grain, free of weathering or mould.
Value of accuracy in analysis Milling wheat: Measurement error of 0,10 % is worth 1-2 € / ton wheat Barley: Measurement error of 0,10 % is worth 3 € / ton barley
Wheat: Protein • Moisture • Gluten • Test weight • Colour • Starch • Hardness • W from alveograph • Zeleny
Barley: Protein • Moisture • Starch • Test weight • Brightness
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Malt
Analysing Malt & Green Malt
Protein: during the germination process, the development of soluble protein influences the beer’s final foaming characteristics. Too much soluble protein causes filtration problems during processing, while too little creates nutrition problems for the yeast during fermentation.
Moisture: different varieties of barley require different levels of moisture during the germination process in order to first germinate and then grow uniformly. Control of moisture level during germination helps optimise this process.
Extract: the higher the extract content, the higher the commercial value of the malt.
Colour: the roasting degree during the kilning process influences the colour of the malt and thereby the colour of the final beer.
Protein: during the germination process, the development of soluble protein influences the beer’s final foaming characteristics. Too much soluble protein causes filtration problems during processing, while too little creates nutrition problems for the yeast during fermentation.
Moisture: different varieties of barley require different levels of moisture during the germination process in order to first germinate and then grow uniformly. Control of moisture level during germination helps optimise this process.
Extract: the higher the extract content, the higher the commercial value of the malt.
Colour: the roasting degree during the kilning process influences the colour of the malt and thereby the colour of the final beer.
