Fiber

Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The ANKOM200 Fiber Analyzers have been subjected to rigorous testing over a broad range of sample types and are listed in the NFTA and AAFCO check sample programs. Results can be determined for Acid Detergent Fiber, Neutral Detergent Fiber, and Crude Fiber for all feeds and forages.

Crude Fiber, ADF and NDF determinations

Accurate and Precise Results

Batch Process up to 24 samples

University Tag Number: 
196020
Availability: 
Contact Custodian for availability
  • Marsha Kapphahn
Location
Hultz Hall
Room Number: 
135A
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The standard instrument for measuring flour quality: stretching behavior -- baking characteristics -- influence of additives -- rheological optimum. The application of constant flour qualities is of decisive importance for the milling and baking industries. Different baking products make different demands to the flour quality. The Extensograph®-E measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough.

University Tag Number: 
169157
Availability: 
Contact Custodian for availability
  • Natsuki Fujiwara
Location
Northern Crops Institute
Room Number: 
242
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

In baking, a farinograph measures specific properties of flour. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.  The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.

A baker can formulate end products by using the farinograph's results to determine the following:

University Tag Number: 
197113
Availability: 
Contact Custodian for availability
  • Senay Simsek
Location
Harris Hall
Room Number: 
118
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing. These curves typically consist of an increase in resistance-to-extension (increase in curve height) to an identifiable peak followed by a decline that reflects a decrease in resistance-to-extension.

University Tag Number: 
184236
Availability: 
Contact Custodian for availability
  • Senay Simsek
Location
Harris Hall
Room Number: 
118
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

TA.XT2i Texture Analyzer Capable of measuring virtually any physical product characteristic or materials testing metric, the new TA.XTPlus Texture Analyzer is our flagship texture analysis product. The TA.XTPlus Texture Analyzer is extremely efficient, capable of high-speed testing and boasts a very easy-to-use, comprehensive software package. Coupled with our Texture Exponent Software, the instrument is extraordinarily well-designed, engineered and manufactured for long-term reliability and accuracy by Stable Micro Systems.

University Tag Number: 
160007
Availability: 
Contact Custodian for availability
  • Senay Simsek
Location
Harris Hall
Room Number: 
126