Chopin — this is rapeseed, used in various agricultural and food industries. For controlling the quality of flour obtained from rapeseed and other crops, an automated device SRC-CHOPIN is employed. This device is designed to determine the water-holding capacity of flour, enabling analysis of functional properties of key flour components such as damaged starch, glutenin, and pentosans. SRC-CHOPIN automates the process, including recognition of solvent tubes, weighing flour, adding solvent, shaking, centrifuging, and draining residual liquid, after which it calculates the result. The SRC method is recognized as an international standard and is widely used in milling and baking industries to control wheat flour quality. For determining moisture content of cereal and oilseed crops, including rapeseed, a drying oven EM10 is used. It complies with the international standard ISO 712 and allows simultaneous analysis of up to 20 samples thanks to ten separate chambers. The operating temperature range of the oven is from 30 to 150°C, ensuring accurate and efficient drying of samples. Compact dimensions and 450 W power make it convenient for laboratory use. The oven meets a range of international and national standards, guaranteeing reliability and accuracy of moisture measurements in grains and their processed products. Thus, rapeseed Chopin is a high-quality product, whose control and analysis are ensured by modern methods and equipment. Using SRC-CHOPIN and drying oven EM10 enables comprehensive analysis of flour and grain, which is essential for maintaining high-quality raw materials and final products in the food industry.
