Three cultivars (Rubi, Virginia, and Pequeno) of red rice (Oryza sativa L.) were assigned by the Institute of Agronomy of the Federal Rural University of Rio de Janeiro (UFRRJ) (located at latitude coordinates-22.764596 and longitude-43.688343), manually harvested after 120 days of seeding at around 20% wet basis and submitted to sun drying until they reached 13.0% wet basis. After drying, the grains had their peel removed in order to obtain grains of a whole-grain subclass. Three kgs of each samples were ground in a LM3100 hammer mill (Perten Instruments AB, Huddinge, Sweden) equipped with a 0.8 mm aperture sieve (250 mesh) and then stored in hermetically sealed pots for further analysis.
Lm 3100 hammer mill
Manufactured by PerkinElmer
Sourced in Sweden
The LM 3100 is a hammer mill designed for size reduction of solid materials. It uses a rotating hammer mechanism to crush and grind samples into smaller particles. The LM 3100 is suitable for a variety of materials and applications, but a detailed description of its intended use is not available.
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Lab products found in correlation
4 protocols using lm 3100 hammer mill
1
Red Rice Cultivar Characterization
2
Repurposing Discarded Wheat Bread
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La Tahona de Sahagún (Sahagún, Spain), a local bakery, provided the wasted wheat bread. Each bread weighted ~250 g and its formulation (per 100 g of wheat flour) was 1.8% salt, 4% fresh yeast, 55% water, and 2% improver. The bread was cut into small pieces, dried at room temperature for three days, and milled in an LM 3100 hammer mill (Perten Instruments, Huddinge, Sweden) with a sieve of 1 mm. The bread flour was stored in a plastic box at ambient temperature (22 to 25 °C) for a maximum of 3 months. The protein, fat, ash, moisture content was analysed in the discarded bread (fat: 0.36 ± 0.03%; protein: 10.65 ± 1.36%; moisture: 11.10 ± 0.21% and ash: 1.95 ± 0.06%).
3
Proximal Analysis of White and Brown Tef Flours
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Two varieties of tef grains were studied (white and brown), kindly supplied by CYLTEF (Villanazar, Zamora, Spain). Whole tef flours were obtained by milling the grains with an LM 3100 hammer mill (Perten Instruments, Sweden) using an opening screen size of 0.5 mm. The proximal composition of the native flours was: 10.2% protein, 6.7% fiber, 2.2% lipids, 65.4% starch, 10.9% moisture, and 2.63% ash for white tef (WT) and 9.0% protein, 7.0% fiber, 2.6% lipids, 67.1% starch, 8.9% moisture, and 2.75% ash for brown tef (BT). Protein content (N x 5.7) was determined by titrimetric method using a Kjeldahl distillation unit according to the AOAC method 960.52–1961 (2010). Fiber content was obtained by enzymatic-gravimetric method following the AOAC method 991.43 (1994). Lipids were determined by gravimetric method using a Soxhlet apparatus with hexane as extraction solvent, following the AOAC method 923.05–1923 (1996). Starch content was determined using an amylose/amylopectin assay kit (Megazyme, Wicklow, Ireland). Moisture and ash contents were determined with the AACC 44-19 and 08-01, respectively, official methods (AACC, 1999 (link)). All determinations were performed in duplicate.
4
Bread Crumb and Crust Analysis
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Bread and strong wheat flour were purchased at Carrefour hypermarket in Palencia (Spain). All bread was purchased twice, on different days, at least two weeks apart, to have a repetition. The main ingredients of the breads are shown in Table 1 .
To perform the analyses, crumbs and crust were separated from the bread and left to dry on trays at room temperature for 24 h. They were later milled in an LM 3100 hammer mill (Perten Instruments, Huddinge, Sweden).
To perform the analyses, crumbs and crust were separated from the bread and left to dry on trays at room temperature for 24 h. They were later milled in an LM 3100 hammer mill (Perten Instruments, Huddinge, Sweden).
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