Product Overview

The CHOPIN Technologies SDmatic is a simple and precise instrument to measure damaged starch in flours for the milling and baking industries. It is a fully automated enzyme-free analyzer that produces a reliable measurement of starch damage with only one gram of flour and within 10 minutes. It is based on the amperometric method (Medcalf & Gilles).

Damaged starch is naturally produced during the milling process and directly impacts flour’s properties and functionality. The SDmatic helps millers guarantee that they produce flours according to the specifications of their customers. For the secondary processing industry, it is a cost-effective tool for raw material quality control and to predict and control processing and end-product quality.

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Features

  • Fully automated enzyme-free analysis, based on the recognized amperometric method, Medcalf & Gilles. 
  • Results in 10 minutes
  • Only 1 gram of flour needed for testing
  • Results in various measurement units (AI%, Unity Chopin Dubois, and Unity Chopin Dubois Corrected)
  • Compliant with international standards: NF EN ISO 17715:2015, ICC 172, AACC 76-33.01, FTWG N°24. 
  • SDmatic results are strongly correlated with those of enzymatic methods. Therefore, it is possible to develop custom calibrations and install them on the instrument.

Benefits

  • Build specifications using an amperometric method recognized by all the milling and baking industries.
  • Provides accurate, reliable data measurement: it is a standardized method, the analysis conditions are easy to control, and there is minimal human handling. This guarantees precision, reproducibility, and repeatability of the results.
  • The automation of the analysis increases efficiency and productivity: the test is quicker than other methods, without the need for additional equipment or highly trained people. Lab operators are thus freed-up from tedious tasks.
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Applications

Understand Flour Baking Capability

The SDmatic measures the level of starch damage in flour.  This provides information on the flour baking capability: damaged starch multiplies the capacity of water absorption, and this impacts stickiness of the dough and leads to higher sugar production, which impacts the volume and color of final products.

There is an optimum starch damage content for each product:

Learn more about Damaged Starch here.

Millers and Bakers can measure the level of damaged starch in flours in order to:

  • Ensure optimization and settings of the milling process (rolls, parallelism, wear).
  • Produce flours according to the customer’s specifications.
  • Ensure a flour of optimal and constant quality.
  • Optimize and control processing (hydration rate, mixing, proofing, and cooking) and ensure the quality of finished products (volume, color, and shelf-life)
  • ~Define the optimal hydration rate to obtain a maximal yield while avoiding the risks of sticky dough
  • ~Optimize the addition of additives in the flour (α-amylase, for example) to maximize volume and color, while limiting the risks of collapse and too much red coloring


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How It Works

A Simple and Precise Instrument for Millers & Bakers

The SDmatic measures iodine absorption in a diluted flour suspension, at a temperature of 35°C. The more the iodine is absorbed by the starch, the more the starch is damaged.  The measurement principle is based on the amperometric method (Medcalf & Gilles).

1. Prepare a solution made of:

  • 120 ml distilled water
  • 3 g potassium iodide  Kl
  • 1.5 g citric acid   C6H8O7
  • 1 drop of sodium thiosulphate  Na2O3S2

2. Place the solution on the reaction bowl

3. Weigh 1g of flour in the spoon

4. Insert this spoon in the SDmatic

5. Configure the test and press Test

  • When the solution reaches 35°C (3 to 5 min) the flour is automatically incorporated into the reaction bowl
  • 3 min after putting the flour into the bowl, the SDmatic displays the damaged starch content of the sample (5 different units including two with options)

6. Review the results


The amperometric method is based on the work carried out by Medcalf & Gilles (1966), which proved that the iodine absorption capacity of flour is proportional to its starch damage.

Iodine is electrochemically produced using a special probe. Freeing up iodine leads to an electrical current being created, which is measured using a pair of electrodes. The special probe and the electrodes are reunited in the SDmatic measuring probe (see below). The SDmatic stirrer mixes the solution throughout the test.

The solution is brought to 35 °C/ 95 F° by the SDmatic heating resistor.

When the flour is incorporated into the reaction bowl, the damaged starch will absorb the iodine and the measured current will decrease: the bigger the drop, the greater the damaged starch content.

Measurement Cycle

The evolution of the electric current is correlated to the evolution of iodine. It is the electric current that is measured. 

Phase 0: initiation of the measurement cycle

Phase 1: the element brings the solution to the correct temperature (35 °C)

Phases 2 and 3: the probe electrochemically produces iodine as a function of the mass of flour introduced

Phase 4: the plateau measures the exact current (i.e., iodine) created (maximum value (lm))

Phase 5: at the end of the plateau, the flour is introduced and the iodine is fixed; the current decreases as a function of the absorption of the iodine

Phase 6: 180 seconds after the incorporation of the flour, the probe measures the value of residual current (Ir).  The higher the drop, the greater the damaged starch content.

Results

At the end of the test, the results are displayed:

  • The level of starch damage is expressed as Ai% (iodine absorption)
  • Then it’s transformed into UCD and UCDc (corrected value takes into account the levels of moisture and protein)
  • Equations can also be used to calculate the equivalence in other units, including the enzymatic method (AACC 76-31.01, Farrand).
  • ~AACC 76-31.01, Farrand is already installed in the Software
  • ~You may decide to replace them with other measurements: AACC 76-30.02, etc.


To express the results in UCDc, it is necessary to parameter the H20 and the protein levels at beginning of the test. 

Those levels can be determined using an EM10 and/or a NIR system, such as a SpectraStar.

EM10 Oven and SpectraStar XT


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System Components

The SDmatic comes complete with a measurement probe, a stirrer, a heater resistor, 2 reaction bowls, 2 spoons and a cleaning container. It is equipped with a LCD touch screen and a special pen, as well as a heating compartment for a flask with a solution. A plastic bottle and dropper are furnished for the reagent preparation and conditioning. It also includes the cleaning probe cable.

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Software

The software is embedded into the SDmatic.  It is controlled with a touch-screen that requires a special pen designed to avoid damaging its surface.

The user moves through the menu using the self-explanatory icons.

The software is embedded into the SDmatic.  It is controlled with a touch-screen that requires a special pen designed to avoid damaging its surface.

The user moves through the menu using the self-explanatory icons.

The software is embedded into the SDmatic.  It is controlled with a touch-screen that requires a special pen designed to avoid damaging its surface.

The user moves through the menu using the self-explanatory icons.

The software is embedded into the SDmatic.  It is controlled with a touch-screen that requires a special pen designed to avoid damaging its surface.

The user moves through the menu using the self-explanatory icons.

The Main Screen

The main screen allows the user to select between 3 menu items: Test, Control Calibration.

The Main Screen

The main screen allows the user to select between 3 menu items: Test, Control Calibration.

The Main Screen

The main screen allows the user to select between 3 menu items: Test, Control Calibration.

The Main Screen

The main screen allows the user to select between 3 menu items: Test, Control Calibration.

Test Screen

The test menu allows the user to enter the parameters and launch the test.

Control Menu

The control menu allows the user to test the functionality of the SDmatic.

Calibration Menu

The calibration menu allows the user to set the functionality of the SDmatic.

Test Screen

The test menu allows the user to enter the parameters and launch the test.

Control Menu

The control menu allows the user to test the functionality of the SDmatic.

Calibration Menu

The calibration menu allows the user to set the functionality of the SDmatic.

Test Screen

The test menu allows the user to enter the parameters and launch the test.

Control Menu

The control menu allows the user to test the functionality of the SDmatic.

Calibration Menu

The calibration menu allows the user to set the functionality of the SDmatic.

Test Screen

The test menu allows the user to enter the parameters and launch the test.

Control Menu

The control menu allows the user to test the functionality of the SDmatic.

Calibration Menu

The calibration menu allows the user to set the functionality of the SDmatic.

Results Printout Example

You can calibrate the SDmatic using the SDMlink program (external).

Results Printout Example

You can calibrate the SDmatic using the SDMlink program (external).

Results Printout Example

You can calibrate the SDmatic using the SDMlink program (external).

Results Printout Example

You can calibrate the SDmatic using the SDMlink program (external).

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Installation Options

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Accessories

SDmatic - Starch Damage

Available Accessories

  • Tickets printer (SP712 parallel)
  • Strong flour reference sample for performance checking
  • Weak flour reference sample for performance checking
  • SDmatic spare part kit
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Specifications

SDmatic

Size 390mm L x 370mm W x 250mm H (15.3” x 14.6” x 9.8”)
Weight 6 kg (13.23lbs)
Noise Level < 70 dB
Power 110/230 V 50/60 Hz 70 W
Fuse 5x20 T 1A 250V
Reagents needed per test (not supplied) - Citric acid (C6H8O7): 1.5 +/- 0.1 g
- Potassium iodide (KI): 3.0 +/- 0.2 g
- Sodium thiosulfate (Na2O3S2) at 0.1 mol./l. : 1 drop
Measurement Reading Absorption Iodine: AI%
Other reference systems:
- Chopin Dubois Unit: UCD and UCDc
- Customized units for enzyme-based methods: AACC76-31, Farrand,(equivalent)
Environmental Considerations - Indoor use
- Storage temperature: -25°C to +55°C (-13°F to +131°F)
- Operating temperature: 10°C to 30°C (50°F to 86°F)
- Hygrometry: HR ≤ 85 % at 40°C (104°F)
- Power voltage variations: ± 10%
Regulatory compliances - NF EN ISO 17715:2015, ICC 172, AACC 76-33.01, FTWG N°24.
- Degree of pollution as per EN 61010:2
- Installation category as per EN 61010: II (overvoltage category)
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