NIR process analysis of grain and flour

The DA 7300 In-line NIR measures moisture, protein, ash, specks and more in grain and flour. It enables you to optimize your production, from the grain intake to the finished flour.

The DA 7300 is an in-line process sensor which uses a combination of near infrared spectroscopy (NIR) and high resolution camera technology to measure grain and flour in real-time, directly in the process flow. It can be installed in many different process points. The measurement readings may be displayed on either a dedicated PC with user interface software or be fully integrated in existing plant control and quality management systems.

It is used by flour millers worldwide for process and quality control. Using the highly accurate instrument for process control results in substantial savings by increasing yield at the same time as rejects are reduced and end product quality becomes more consistent.

The instrument measures many important characteristics of grain and flour including:

  • Grain: Moisture, Protein, Zeleny sedimentation, Hardness
  • Flour & Semolina: Ash, Protein, Moisture, Starch damage, Water Absorption, Specks, Color

Visit the DA 7300 product pages for more technical information.

 

Benefits  in flour milling

Grain intake for control of binning

The incoming wheat is traditionally mixed in order to achieve the desired protein levels. Typically, the average protein content for the wheat bins is used for setting blend ratios. However, since the wheat protein varies significantly within a bin, the protein content going in to the mill will vary too.

Optimize protein in wheat during blending

The DA 7300 accurately measures protein in the wheat after blending. By measuring the incoming grist, the blend ratios can be dynamically controlled to ensure that the blended wheat actually has the desired protein content. This will lead to a more consistent end product but will also improve milling performance.

With a stable blending operation, millers can confidently operate closer to the protein targets and can reduce the safety margin at which many operate. This results in savings as more of the lower priced wheat and less of the higher priced wheat can be used.

Control ash level and increase your yield

By measuring the flour ash content accurately and continuously, the miller can automatically or manually control the ash level and thereby control the milling yield. Increasing the yield by producing flour closer to the production tolerances will help increase the operating margins.

Control flour gluten addition

Measuring the protein content will allow accurate addition of gluten. By controlling the gluten dozing, savings can be realised by using a lower cost/lower protein wheat and add gluten to reach the required flour protein level. An accurate and continues measurement is a must in order to avoid over-dozing or out-of-spec product.

Optimize starch damage

The level of damaged starch is largely controlled by mill settings. By continues measurement, the miller can adjust the roller mills in order to ensure the correct amount of damaged starch.

Detect screen breakage immediately

The amount of bran particles in the end product is an important indicator of the flour quality, but equally an indicator showing if sifts are working as expected. Seeing your spec count increasing may indicate a cloth breakage that needs attention immediately. By continuously monitoring your spec counts, you will be able to avoid rejects and customer complaints.

The image to the left below shows what a high-speck flour looks like to the DA 7300 camera system. The center image highlights the specks that the DA 7300 have identified and counted.The right hand image shows the reason for the numerous specks - the broken cloth.