{"id":11826,"date":"2018-07-05T04:00:00","date_gmt":"2018-07-05T09:00:00","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=11826"},"modified":"2019-07-22T02:09:53","modified_gmt":"2019-07-22T07:09:53","slug":"assurer-la-qualite-des-ingredients-en-utilisant-la-technologie-nir-pia-1re-partie","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/assurer-la-qualite-des-ingredients-en-utilisant-la-technologie-nir-pia-1re-partie\/","title":{"rendered":"Assurer la qualit\u00e9 des ingr\u00e9dients en utilisant la technologie NIR : PIA – 1re partie"},"content":{"rendered":"

En 2016, Insta-Pro International\u00ae a commercialis\u00e9 l’analyseur d’ingr\u00e9dients portable (PIA), un appareil de contr\u00f4le de la qualit\u00e9 qui permet aux exploitants d\u2019usines de soja d\u2019analyser rapidement leurs ingr\u00e9dients bruts et produits, permettant de prendre des d\u00e9cisions en temps r\u00e9el pour assurer la qualit\u00e9 de leur tourteau.<\/p>\n

L’appareil PIA utilise la technologie proche infrarouge (NIR) pour fournir une analyse imm\u00e9diate des produits de soja, comme d\u00e9crit ici<\/a> et ici<\/a>. De nombreuses applications utilisent ce type de technologie.<\/p>\n

L’un des plus grands d\u00e9fis du march\u00e9 actuel des ingr\u00e9dients pour l\u2019alimentation animale provient du manque d\u2019homog\u00e9n\u00e9it\u00e9 entre les lots de produits. Par exemple, la qualit\u00e9 du tourteau de soja peut varier ou changer en fonction de nombreux facteurs, y compris : l\u2019origine g\u00e9ographique du soja, la saison et la m\u00e9thode de trituration. Selon cet article de blog<\/a>, il peut exister des diff\u00e9rences dans la quantit\u00e9 totale de prot\u00e9ines et d\u2019acides amin\u00e9s, notamment de lysine, entre le soja cultiv\u00e9 en Am\u00e9rique du Nord et celui cultiv\u00e9 en Am\u00e9rique du Sud. La compr\u00e9hension de ces variations parmi les graines de soja peut aider le producteur de tourteau \u00e0 effectuer des ajustements avant la trituration, afin d\u2019assurer la qualit\u00e9 du tourteau.<\/p>\n

Alors qu’il est difficile de contr\u00f4ler des facteurs comme la r\u00e9gion de production du soja et la saison, le choix de la m\u00e9thode de trituration appropri\u00e9e peut aider \u00e0 contr\u00f4ler la qualit\u00e9 des aliments. Le soja transform\u00e9 par extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9 peut fournir un tourteau homog\u00e8ne de haute qualit\u00e9. Le processus d\u2019extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9 est facile \u00e0 contr\u00f4ler \u00e0 et maintenir. Cependant, lorsqu’il existe des variations dans les graines de soja, en fonction de la saison ou de la r\u00e9gion, il est n\u00e9cessaire de faire certains r\u00e9glages sur les machines, afin d\u2019assurer une bonne cuisson et un bon pressage du tourteau.<\/p>\n

L\u2019appareil d\u2019analyse d’ingr\u00e9dients portable (PIA) a \u00e9t\u00e9 con\u00e7u pour donner aux exploitants d\u2019usine des informations en temps r\u00e9el sur le soja brut et le tourteau ExPress\u00ae. Les transformateurs peuvent comparer ces donn\u00e9es pour proc\u00e9der \u00e0 des r\u00e9glages sur leur \u00e9quipement avant de lancer la production, et effectuer les ajustements n\u00e9cessaires pendant le processus, afin de produire du tourteau ExPress\u00ae de qualit\u00e9.<\/p>\n

Le Dr Dave Albin a pr\u00e9sent\u00e9 ici<\/a> un exemple pratique dans lequel une usine d\u2019extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9 et de pressage d\u2019huile m\u00e9canique utilise l\u2019appareil PIA pour surveiller son tourteau ExPress\u00ae. On peut observer une courte p\u00e9riode de 48 heures pendant lesquelles la teneur en prot\u00e9ines du tourteau ExPress\u00ae a \u00e9t\u00e9 plus faible que pr\u00e9vue. Les prot\u00e9ines du tourteau ont atteint une teneur maximale de 48 %, avant de chuter \u00e0 41 %, pendant 48 heures au cours du cycle de production. Les teneurs en huile et en eau ont augment\u00e9 dans le tourteau. Ce qui est mis en \u00e9vidence dans le cadre ci-dessous : que les teneurs en huile et en eau ont augment\u00e9 dans le tourteau, tandis que la teneur en prot\u00e9ines a diminu\u00e9. Une explication possible est que la temp\u00e9rature de l’extrudeuse a chut\u00e9, entra\u00eenant un changement dans la qualit\u00e9 du tourteau. Plus tard, la teneur en prot\u00e9ines dans le tourteau a augment\u00e9, tandis que les teneurs en huile et en eau ont diminu\u00e9, sugg\u00e9rant que la temp\u00e9rature de l’extrudeuse a \u00e9t\u00e9 ajust\u00e9e.<\/p>\n

\"\"<\/p>\n

Quand les gaines de soja ne sont pas extrud\u00e9es \u00e0 la temp\u00e9rature recommand\u00e9e, les anti-nutriments ne sont pas correctement d\u00e9sactiv\u00e9s. Par ailleurs, la teneur plus \u00e9lev\u00e9e en huile r\u00e9siduelle a chang\u00e9 la valeur nutritive du tourteau fabriqu\u00e9 pendant les 48 heures en question. En exer\u00e7ant une surveillance continue des ingr\u00e9dients, l\u2019exploitant peut produire du tourteau ExPress\u00ae de qualit\u00e9 constante et donc, satisfaire les nutritionnistes.<\/p>\n

Le tourteau de soja ExPress\u00ae, lorsqu’il est transform\u00e9 correctement, fournit une source d’acides amin\u00e9s digestibles et d’\u00e9nergie de qualit\u00e9 constante. L’appareil PIA constitue un des moyens de contr\u00f4le de la qualit\u00e9 pour les installations de trituration.<\/p>\n","protected":false},"excerpt":{"rendered":"

En 2016, Insta-Pro International\u00ae a commercialis\u00e9 l’analyseur d’ingr\u00e9dients portable (PIA), un appareil de contr\u00f4le de la qualit\u00e9 qui permet aux exploitants d\u2019usines de soja d\u2019analyser rapidement leurs ingr\u00e9dients bruts et produits, permettant de prendre des d\u00e9cisions en temps r\u00e9el pour assurer la qualit\u00e9 de leur tourteau. L’appareil PIA utilise la technologie proche infrarouge (NIR) pour […]<\/p>\n","protected":false},"author":31,"featured_media":10556,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[2252,886,734],"class_list":["post-11826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-non-classe-fr-3","tag-protein-fr","tag-tourteau-de-soja"],"acf":[],"yoast_head":"\nEnsuring Ingredient Quality Using NIR Technology: PIA Part I<\/title>\n<meta name=\"description\" content=\"Insta-Pro International\u00ae a commercialis\u00e9 l'analyseur d'ingr\u00e9dients portable (PIA), un appareil de contr\u00f4le de la qualit\u00e9 utilis\u00e9 pour analyser rapidement les ingr\u00e9dients bruts et produits.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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