NOI Techpark – D2
Grinding mill
In order to be able to analyse a sample, it must be homogenised.
Ultrasound bath
Ultrasound baths are used during sample preparation in order to break down, or fragment, biological substances in the analytical laboratory.
Thermostat plate
is used in combination with nitrogen supply in order to evaporate solvents.
Centrifuge
This device is used to quickly separate the solid portion from the liquid portion of a sample.
Gas chromatograph coupled with mass spectrometer (GC-MS)
The GC-MS is an advanced instrument combining two techniques: gas chromatography and mass spectrometry. Gas chromatography separates the different compounds in the sample, while mass spectrometry identifies and quantifies them with extreme precision. When testing for plant protection products, the food sample is first prepared and transformed into a solution, which is then injected into the gas chromatograph, where the compounds are separated along a heated column. Next, each compound enters the mass spectrometer, which breaks it down to analyse the molecular “fingerprint” that serves to recognise even the tiniest traces. GC-MS is considered one of the most reliable instruments for guaranteeing food safety because it offers accurate, sensitive results that are essential for compliance with regulatory standards and to protect the consumer health.
Liquid chromatograph coupled with mass spectrometer (LC-MS)
ANALYSIS ROOM
Once the samples have been prepared the analyses are conducted here.
SAMPLE PREPARATION ROOM
Any residues of plant protection products are extracted here from the samples using conventional extraction methods (grinding, extraction using solvents and filtration).
Storage of samples
The samples must be stored at low temperatures so that they do not spoil. Depending on the sample type and duration of storage, they are stored in the refrigerator (4 ºC) or in the freezer (-20 ºC).
DIC PILOT PLANT
Low temperature dryer
The apple slices are placed in a low temperature dryer, in which they are dried over a relatively long period but at low temperatures until there is a residual moisture level of only around 10 to 15%. This creates a plastic structure which can be deformed in the subsequent texturing process.
Module for the drying process
This is the module for the drying process which differs fundamentally from all other existing drying systems, in that it consists of a steam generator, a vacuum container and a texturing reactor. Hot steam is fed into the inside of the reactor for a few seconds and followed by the creation of an instantaneous vacuum. This vacuum allows the instant evaporation of the moisture accumulated in the tissue, reducing the pressure and temperature and bringing the product below the glass transition temperature. As a result, the structure obtained during the treatment is stabilised.
Drying module
The final step in the process consists in removing the residual moisture collected during the texturing phase. This evaporation takes place in the drying module, where the apples are brought to 50 degrees under a vacuum. In this way, the moisture can be completely removed in around two hours. The plant in the photograph is a prototype.
How does instant controlled pressure drop technology (DIC) work?
The usual methods of manufacturing dry food products result in a collapse of the structure. Consequently, the product loses porosity, uneven layers form and it becomes rubbery. In contrast, the innovation of the DIC technology is that the product is textured by a sudden drop in pressure from overpressure to vacuum. The treatment causes the tissue to partially expand with the original structure being restored. This produces a porous and more permeable material that is crisper and more brittle. The DIC plant consists of three sections: In the pre-drying module, the product achieves an appropriate moisture level and a rubbery-plastic consistency. In the texturing module, overpressure is generated using a jet of hot steam that softens the structure of the product. Next there is an instantaneous pressure drop, which causes the tissue to expand. Finally, in the third and final module, the textured product is almost completely dehydrated. The resulting dried end product exhibits some improvements in regard to consistency, rehydratability and appearance, such as the colour.
Automatic filling machine
Automatically calculates the exact filling weight of each pouch.
LABORATORY FOR FRUIT AND VEGETABLE PROCESSING
This laboratory is concerned with product development and improvement of food quality and safety, above all for products processed from fruit and vegetables. The aim is to improve the processing methods and shelf life of these foodstuffs.
Particle size analysis
This device is used to measure the size of particles that are dispersed or emulsified in a liquid. Based on this measurement, the stability of emulsions (milk, creams, mayonnaise etc.) and the effects of certain technologies on foods can be evaluated.ph. Laimburg Research Center/ivo corrà
Optical spectrometer
This device is used to carry out measurements regarding antioxidant activity, as well as measuring ingredients such as lactic acid, sugar etc., which can bring about colour changes.
Rheometer
Rheology deals with the study of the deformation and flow of matter, which determines many of the characteristics of foodstuffs, such as creaminess, juiciness, fluidity, crumbliness, softness or hardness. Rheological tests are carried out to improve the consistency of foodstuffs, to predict their behaviour during processing and to determine the quality of the products.ph. Laimburg Research Centre/ivo corrà
Vacuum drying oven
This device is used to determine the dry mass in foodstuffs. Using solvents, samples are dried in the drying oven at temperatures of up to 100 ºC (otherwise, in particular, sugar and protein-rich foods would disintegrate). The dry mass can be determined when all of the water contained in a foodstuff is removed. The dry mass is an important parameter, as all other content data relates to it (e.g. in the case of cheese, the fat content is the % fat in the dry mass).
Hygrometer (Taupunktspiegelhygrometer)
A hygrometer is used to measure the so-called “water activity” of a foodstuff, that is the “available” or “active” water in contrast to simply stating the water content. When it comes to the shelf life of foodstuffs, not only is the pure water content important, but also the extent to which the water is bound by the substrate. The water activity influences the growth of micro-organisms, the development of chemical processes, the activity of enzymes and the physical properties of the foodstuff.
Horseradish
The Fruit and Vegetable processing work group has carried out testing for the production of sustainable, additive-free cream of horseradish, using targeted technology to inactivate the enzymes that cause it to turn brown. Unripe grape juice has also been used as an acidifier to replace citric acid. This allows the reintroduction of clustered-thinned grapes into the food supply chain, for an approach that brings the circular economy and sustainability into local agrifood production.ph. Laimburg Research Centre/ivo corrà
Triple quadrupole mass spectrometer
This is one of the instruments primarily used for quantification that requires a high degree of sensitivity. A sample is analysed to obtain a chromatogram, in which each peak corresponds to a pesticide that is present. The TQMS is able to identify several specific signals at the same time, each one associated with a different contaminant, making it possible to perform multi-residue analyses. By comparing the results of the sample with those of standard solutions containing known pesticides, it is possible to identify and quantify the substances that might be present in an unknown sample.
Mini-Kiwis
Dried mini kiwifruit (Actinidia arguta) produced using the DIC system.
ANALYSIS ROOM
Once the samples have been prepared the analyses are conducted here.
Sample preparation using SPE (solid phase extraction)
SPE is a technique that is used to isolate and concentrate substances, such as pesticides present in water. The sample is passed through a material that traps the relevant compounds, which are then recovered using a solvent to obtain a cleaner, more concentrated sample that can be used for testing, even at very low concentrations.photo: Laimburg Research Center/ivo corrà
Vortex mixer
This vortex mixer serves to mix samples at high speed, guaranteeing efficient homogenization.
Analytical balance
This balance serves to obtain precision weights within the range of hundredths of a milligram.
Preparation of samples for testing
The apples are roughly chopped and prepared for grinding using a food processor.photo: Laimburg Research Center/ivo corrà
Different hoods for different purposes
Left: Chemical hood to protect the person working from harmful gas and fumes by extracting contaminated air.Right: Laminar flow hood. This does not protect the person, it protects the sample. The air is filtered and flows in a sterile manner over the work surface, sweeping away contaminants. It is used above all for microbiological analyses and cell cultures.
Knife mill
This grinds and mixes samples. The time, knife speed, and operation at intervals can be set with precision. Using a special attachment, it is also possible to work with frozen samples. This instrument has already been used to prepare hazelnut creams and horseradish.
Homogenizer
This device helps to very finely mix and homogenize samples. This ensures a representative preparation of the sample, for example in the production of extracts for testing.
Dynamic Vapor Sorption Instrument (DVS)
An instrument that measures the amount of moisture a sample can absorb or desorb at different levels of ambient humidity. In this way it is possible to identify the hygroscopic behaviour of foods, which is important as moisture has a decisive influence on shelf life, consistency and stability.
Microbiological analysis of meat products under sterile conditions
Meat product samples were subjected to microbiological analyses. To ensure the sterile conditions that are essential to this type of laboratory procedure, the operations are performed inside biological laminar flow hoods that ensure a controlled, contamination-free environment.
Water activity measurement in speck [Alpine dry-cured ham]
The sample analysed is speck, a dry-cured ham, The instrument in the photograph is used to measure water activity in foods. This parameter is essential in the study of food products, since it affects different areas, including shelf life and health and hygiene.
Blackcurrant polyphenols
Blackcurrants are particularly rich in polyphenols which are very beneficial to health. To characterise four varieties grown in South Tyrol, their total polyphenol content has also been analysed.
Triple quadrupole mass spectrometer (TQMS)
This is one of the instruments primarily used for quantification that requires a high degree of sensitivity. A sample is analysed to obtain a chromatogram, in which each peak corresponds to a pesticide that is present. The TQMS is able to identify several specific signals at the same time, each one associated with a different contaminant, making it possible to perform multi-residue analyses. By comparing the results of the sample with those of standard solutions containing known pesticides, it is possible to identify and quantify the substances that might be present in an unknown sample.
Particle size analysis
This device is used to measure the size of particles that are dispersed or emulsified in a liquid. Based on this measurement, the stability of emulsions (milk, creams, mayonnaise etc.) and the effects of certain technologies on foods can be evaluated.ph. Laimburg Research Center/ivo corrà
