The SRC (Solvent Retention Capacity) method is a measure of hydration based on the increased swelling capacity of the flour’s different polymers when brought into contact with certain solvents – distilled water, 5% lactic acid (to measure the glutenins), 5% sodium carbonate (to measure the damaged starch) and 50% sucrose (to measure the pentosans).
These solvents are used to predict the functional contribution of each of the polymers to the quality of the flour (KWEON et al., 2011).
A fully automated and simple procedure
The SRC-CHOPIN is a completely automatic system, controlled by a touch screen. It combines a dedicated external scale, shaker, centrifuge, and a system for draining the supernatant.
SRC – Benefits
SRC-CHOPIN 2 – Advantages
The SRC-CHOPIN 2 is the only complete instrument on the market to run the SRC test automatically. It has its own standard methods, which automate the original manual method. It is less labor-intensive as it completely automates the steps of injection, shaking, centrifugation, draining and calculation.
SRC-CHOPIN 2 frees up valuable lab resources from tedious tasks, allowing them to perform more important ones while the analyzer is producing more accurate and reproducible data. Thus, it reduces operator involvement by 60%.
With the push of a button, the SRC-CHOPIN 2 measures a full SRC profile (water WA, lactic acidLAC, sodium carbonate CAR and sucrose SUC) for up to two flour samples. It identifies the solvent tubes, stores the flour weighing data, injects the solvents, shakes, centrifuges and drains the tubes, and then calculates all the results.