PROCESSED FOOD WHAT WE DO Processing laboratory for cereals - - PowerPoint PPT Presentation

IMPACT OF PESTICIDES ON THE QUALITY OF PROCESSED FOOD

WHAT WE DO

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Processing laboratory for cereals (TROYES-FR)

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Malt and Beer;

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Bread and analyses on flour according to the French processsing CEB 218 guideline.

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Processing laboratory for fruits, vegetables and grape (NIMES-FR)

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Fruits and vegetables: canned, purée, jam, dried fruits and vegetables, essential oil, juice, cider;

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Wine (red, rosé and white): processing according to the French CEB 143 and EPPO 1/268 guidelines, Champagne process;

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Analyses folllowing biostimulants or adjuvants applications: demonstration of possible impacts;

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Additional analyses according to CEB-143 guideline: highlighting the impacts on wine microbiology.

MALTING & BREWING

GLP RESIDUE TRIALS ON BARLEY & HOP

MALTING

BREWING

MALTING & BREWING

GLP RESIDUE TRIALS ON BARLEY & HOP

ANALYSES ON GRAINS AND FLOUR (AFNOR AND CEB FRENCH STANDARDS)

• Water content on grains and flour (fast

method or according to AFNOR French standard);

• Grains specific weight (fast method or

according to AFNOR French standard);

• Protein content (inframatic);
• Thousand gram weight;
• Hagberg falling number;*
• Sedimentation values according to

Zélény;*

• Dough resistance with Chopin

alveograph.*

*Analyses made according to AFNOR (French Association for Normalization) French current standards and results validated by BIPEA (Interprofessional Bureau for Analytical Studies)

BREAD MAKING ACCORDING TO NF-V03-716 - GEP

GEP/GLP FRUITS AND VEGETABLES PROCESSING – NIMES

 Semi-industrial or homemade process  Analyses of qualitative parameters :

pH, total acidity and volatile acidity, viscosity, Brix degree, color

WINE MAKING PROCESS: TRADITIONAL METHOD

 Studies under GEP & GLP guidelines  Studies following marketing trials – wine process and taint tests  Analyses of qualitative parameters on grapes and wine: pH, TAV, K+, sugar, SO2, AT, AV, color, anthocyanes, index

• f total polyphenol

 Laboratory certified by COFRAC for GEP & GLP studies

WINE MAKING PROCESS: SPARKLING/CHAMPAGNE METHOD

 Effects on the foam creation  Ageing under controled condition  Follow-up of the pressure increase all along the processs  Suitable taint test

TAINT TESTS

Thanks to our testing panel, we are able to proceed with:

• Triangular taint tests according to the AFNOR ISO 4120 standard
• Linear taint tests according to the AFNOR ISO 8587 standard

ADDITIONAL ANALYSES: MICRO-WINE PROCESSING

Study on the evolution of the fermentation in synthetic condition or on must containing a fungicide

IMPACTS ON THE WINE MICROBIOLOGY

Method of discs with the antifungal at different concentrations

• n the discs with yeast

Same method but using lactic bacteria

QUESTION?