Technology from Fine Instrument Technology in partnership with Embrapa Instrumentação also measures humidity and fatty acid content.
The analysis technologies can help to measure these values and also help the producer in the management of handling procedures. The solution that goes to this meeting is the SpecFIT, equipment developed by Fine Instrument Technology (FIT) in partnership with Embrapa Instrumentação.
The equipment uses magnetic resonance, which examines the interior of the grain, going to the level of the hydrogen atom.
“It is less susceptible to interference of color, luminosity, form, that is, it is not necessary to grind the grain to do the analysis.”
Silvia, CEO of FIT, explains that SpecFIT requires only ten samples to be analyzed, using the traditional laboratory methodology, serving as a reference so that the calibration curve of the equipment is reliable and does not need to be changed.
“If the producer wants to replace a fertilizer, how will he know what the impact of this change was on his final product? If planted in the same area, with the same seed and the crop suffered practically the same amount of rain between crops, the equipment is able to indicate to him that the application of a certain input has or has not impacted the quality of the soybean” , points
EnglishPortuguêsEspañol FIT, in partnership with Embrapa, was present at Agrishow 2022, an event aimed at various production chains of Brazilian agriculture, including meat, fish farming
English Português Español China’s new requirement, determined by the WTO in May this year, is that soybeans have an oil content between 20% and 22%
English Português Español FIT commercializes magnetic resonance technology to measure the content of lipids, protein and other components of meat products, and is now starting
English Português Español Technology from Fine Instrument Technology in partnership with Embrapa Instrumentação also measures humidity and fatty acid content. The analysis technologies can help
English Português Español In just 1 minute, we analyze total lipids, water and protein activity in meat products. “Practically, we were able to determine the