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Instrumental resources

The Inter-Departmental Centre for Agri-Food Industrial Research (CIRI agroalimentare) can rely on a large pool of equipments and lab analytical instruments. Moreover, a pilot plant, a sensory room and a test kitchen are present.

Equipments  and lab analytical instruments:

- Gas chromatograph coupled with a mass spectrometer (single quadrupol): for the analyses of fatty acids, volatile compounds and aromatic molecules in model systems and foodstuffs. This instrument is also used in combination with the SPME (Solid Phase Micr Extraction).

- Computing image analysis system.

- System for measuring water activity and dew point, in various foodstuffs and ingredients;

- Isothermal calorimeter: innovative systems for the thermal analysis of foodstuffs and for the calorimetric analysis of high amount of different products.

- Fluorimeter/Luminometer plate reader: for counting microorganisms.

- Infrared thermo-camera “Datalogger sterildisk” for monitoring process.

- Spectrophometer + Ft-IR spectrometer.

- High-performance liquid cromatograph (HPLC): for the analysis of amino acids, organic acids, biogenic amines, phenols, tocopherols and other compounds.

- High-performance liquid cromatograph (HPLC) coupled with a hybrid quadrupol-time of flight mass spectrometer (Q-TOF).

- NIR spectrometer Bruker mod v22N-i, with external integrating sphere and cuvettes for analysis of liquid samples.

- UHPLC-ESI-QqQ-MS:ultrahigh-pressure liquid chromatography electrospray triple-quadrupole mass spectrometry.

- Texture Analyser ZWICK ROELL mod.Z2.5TH: to perform descriptive-empirical- measurements, such as tensile, compression and flexure tests, on food stuff and packaging materials.

- Reometer MCR 102: to perform fundamental rheological measurements on different food products, in particular on liquid and viscoelastic food sfuff.

- Differential scanning calorimetry (DSC) a thermoanalytical technique in which the difference in the amount of heat required to increase the temperature of a sample and reference is measured as a function of temperature. It can be used to measure a number of characteristic properties of a sample such as fusion, crystallization events as well as glass transition temperatures (Tg). DSC can also be used to study oxidation, as well as other chemical reactions.

 

Equipments and pilot plants:

-Roasting machine of grains and oily seeds.

-Equipments for frying

-Freeze-dryers

-Mixer of quaternary gas

-Spray-dryer

- Forced air essicator

-Packaging machine

-Gas analyzer (O2 and CO2)

-Autoclave for sterilization of preserved foods

-System for the clarification of edible oils by inert gases (patented by researches of the Campus of Food Science in Cesena)

-Vacuum evaporator

-Pneumatic undercarriage pump

-Pneumatic dispenser

-Semi-automatic capsule machine with magnetic torsion head

-Electric oven for bakery products

-Pilot plants for meat production (churner and kneader for meat, lab-pronged blade knife, knives for cutting vegetables)

-Evaporator system

-Vapour producer

-Gas hob

-Coil kneader

-Table for fourth gamma products