Quality control of Durum wheat
Cereal grain quality assessment
Cereal grain quality is a key factor for food manufacturers in order to meet the consumer needs. Use spectral imaging to asses the quality fast and non-destructive way without time-consuming sample preparation and without use of any chemicals. Here are some of the most common properties that are assessed when looking at the cereal grain quality:
- Size and shape distribution
- Purity and admixture percentage
- Mechanical damage: Broken, skinned and cracked kernels
- Color, seed coat, surface chemistry
- Germination and pre-harvest sprouting
- Pathogens: Fusarium and other molds
- Adulteration and fraud detection
Examples of cereal analyses
Durum wheat analysis
Durum quality is not only important for the final quality of pasta and couscous, but for all stakeholders in the supply chain. Here is a review of quality perceived by seed companies, grain dealers, farmers, milling industry, pasta industry and consumers. VideometerLab measures a number of important quality parameters throughout the supply chain
- Size and shape distribution, uniformity
- Mold infection, primarily Fusarium spp.
- Vitreous vs non-vitreous kernels
- Adulteration with e.g. common wheat
Above we see durum wheat to the left and common wheat to the right. The top row shows the samples in normal color, and the bottom row shows the spectral fingerprint for durum calculated from the spectral image. There is a dramatic increase in contrast between the two grain types and spectral imaging provides a way to obtain significantly better detection of grain types and impurities. For more information click here.
Quality of oats are similar to other cereals. Here we show an example of Fusarium spp. detection
Above top row we see 6 Fusarium spp. infected kernels of oats (left) and 4 uninfected (right). Thesde can be used for training, and then we test it om the mixed grains in the lower row yielding convincing results.