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Colloidal Biochemistry Laboratory
National Research and Development Institute for Food Bioresources - IBA Bucharest
Short link:
https://eeris.eu/
ERIF-2000-000T-0133
847
Visits
Research field of Colloidal Biochemistry Laboratory are: rheological properties of dough; • influence of additives (enzymes, gluten, starch, etc) over flour quality; • raw material diversification for bakery industry; • damage starch; • shelf-life of food products; • thermal transitions in food products.
Alina
Culetu
alinaculetu@gmail.com
Ph.D.
Analytical Facilities
RI Domain of activity
Research Data Management Plan:
No information available
Access Policy to Research Infrastructure and Related Services:
No information available
Research Services
Research activities regarding thermal transitions in food products
SERVICE DESCRIPTION:
Parameters studied: starch gelatinization temperature, enthalphy, retrogradation studies
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Research activities regarding rheological behaviour of dough using Mixolab system
SERVICE DESCRIPTION:
Mixolab calculates water absorption, measures: protein weakening, starch gelatinization, stability of the hot-formed gel and starch retrogradation
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Damage starch analysis
SERVICE DESCRIPTION:
Amperometric method for starch damage. Results in AI % (iodine absorption) and UCD (Chopin Dubois Unit)
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Viscosity analysis
SERVICE DESCRIPTION:
Viscosity measurements
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Determination of water absorption and rheological properties using Farinograph
SERVICE DESCRIPTION:
For flour analysis, Farinograph equipment enables determination of the following parameters: water absorption, stability, degree of softening, dough development time, quality number.
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Analysis of rheological properties of the dough using Extensograph and Alveograph
SERVICE DESCRIPTION:
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Researches regarding characterization of some native starches by physico-chemical, thermal and sensorial analysis
SERVICE DESCRIPTION:
The following methods are used for native starch analysis: water content, transparency of the starch pasta, determination of the colour parameters, determination of the thermo-mechanical properties using Mixolab system, determination of thermal properties by differential scanning calorimetry, viscosity measurements,
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Research activities regarding rheological measurements in food products by rheometer
SERVICE DESCRIPTION:
rotational measurement, oscillatory measurement, storage moduli G’, loss moduli G’’ etc.
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Research Equipment
Differential Scanning Calorimeter DSC
CATALOG NAME:
DSC 8000
DESCRIPTION:
The DSC 8000 (with double-furnance technology) allows the direct measurement of the heat flow. Some of the DSC 8000 features: heating rates from 0.01°C/min to 100°C/min; temperature performance: -100°C/min to 600 °C/min; cooling accessory: intracooler 2 (maxim cooling temperature: -100°C/min); purge gas: nitrogen, air. Pyris software is used for data calculation
PRODUCER:
Perkin Elmer
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Complete system for rheological control of the dough (Mixolab)
CATALOG NAME:
Mixolab
DESCRIPTION:
Mixolab is an instrument used to characterize the rheological behaviour of dough subjected to a dual mixing and temperature constraint. It measures in real time the torque (expressed in Nm) produced by passage of the dough between the two kneading arms, thus allowing the study of rheological and enzymatic parameters, such as: dough rheologic characteristics (hydration capacity, development time), protein network, enzymatic activity, starch behaviour during heating and cooling
PRODUCER:
Chopin
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Instrument for amperometric determination of damaged starch
CATALOG NAME:
SDmatic
DESCRIPTION:
The principle consists in measuring the starch damage rate of a flour, which provides information on the flour baking capability. The amperometric method consists in measuring the amount of iodine absorbed by the starch granule in a solution at a temperature of 35°C. The starch damaged rate of the flour in AI % (iodine absorption) and UCD (Chopin Dubois Unit) are measured
PRODUCER:
Chopin
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Viscometer
CATALOG NAME:
RVDV-E
DESCRIPTION:
The principle of operation is to rotate a spindle (which is immersed in the test fluid) through a calibrated spring. Calculates viscosity (cP or mPa•s) and torque (%). The measurement range is determined by the rotational speed of the spindle, the size and shape of the spindle (this model includes a set of 6 spindles), the container in which the spindle is rotating and the full scale torque of the calibrated spring. It has applications for medium viscosity measurements
PRODUCER:
Brookfield
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Capillary viscometer (Ostwald)
CATALOG NAME:
Ostwald/ViscoClock
DESCRIPTION:
Micro Ostwald viscometer for determination of the kinematic viscosity. The viscometer is suitable to determine the kinematic viscosity of newtonian liquids. The Viscosity Measuring Unit ViscoClock automatically measures the time which a liquid requires to flow from the upper to the lower measurement mark of the measurement bulb through the capillaries of a viscometer
PRODUCER:
SI Analytics GmbH
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Alveograph
CATALOG NAME:
Alveograph NG
DESCRIPTION:
It measures the pressure required to blow a bubble in a sheeted piece of dough. The phases of the Alveograph method simulate the sheeting, rounding and molding of the dough pieces during baking process. The Alveograph is linked to Alveolink for data registration
PRODUCER:
Chopin
PRODUCTION YEAR:
2004
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Extensograph
CATALOG NAME:
Extensograph-E
DESCRIPTION:
It measure the physical properties of dough subjected to mechanical handling and resting. It provides information about dough resistance to stretching and extensibility by measuring the force to pull a hook through a cylindrically shaped piece of dough
PRODUCER:
Brabender
PRODUCTION YEAR:
2008
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Farinograph
CATALOG NAME:
Farinograph-E
DESCRIPTION:
Description: It measure dough physical properties and records the mechanical resistance of the dough during mixing and kneading. Parameters recorded: water absorption, stability, degree of softening, dough development time, quality number
PRODUCER:
Brabender
PRODUCTION YEAR:
2008
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Amylograph
CATALOG NAME:
Amylograph-E
DESCRIPTION:
It measures the pasting properties of flour starch. The measurement principle consists of heating the flour (starch) suspension at constant speed rate of 1.5 °C/min to 95 °C. Parameters recorded: gelatinization temperature, peak viscosity and temperature at peak viscosity
PRODUCER:
Brabender
PRODUCTION YEAR:
2008
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Rheometer
CATALOG NAME:
HAAKE MARS 40
DESCRIPTION:
The Modular Advanced Rheometer System (MARS) provides accuracy and many application-oriented solutions for comprehensive material characterization. The rheometer is equipped with a temperature control unit (Peltier) and RheoWin Software for data acquisition. It has a plate / plate and cone / plate - measuring geometries and different types of rotors: cylinder, vane, plate etc.
PRODUCER:
Thermo Scientific
PRODUCTION YEAR:
2019
COMMISSIONING DATE:
PRICE RANGE (at the time of purchase)
DATA SHEET:
Phone:
+4 031.620.58.33
Fax:
Ancuta Baneasa
,
5
,
Bucharest
020323
,
Bucuresti - Sector 2
Romania
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