Northern Crops Institute (NCI) is located on the campus of North Dakota State University. The unique facility is equipped to bring together customers, commodity traders, technical experts, processors and producers from all the world for discussion, education, and technical service programs. Laboratories are equipped for baking, pasta processing, twin-screw extrusion, grain grading, and commodity and product analyses. The pilot-sized Swing Mill and the Feed Production Center enhance the NCI staff's ability to demonstrate the varied uses of northern grown crops.
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NCI's tiered auditorium seats 38 people and is equipped for simultaneous language translation. The facility is a wireless environment, enabling participants to use their own personal laptop computers for taking notes or connecting to Internet and email. The teaching center has state-of-the-art computer technology that allows speakers to project visual materials on the big screen through two ceiling-hung LCD projectors. A custom-built workstation houses a computer, document camera, VCR and DVD player.
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The Analytical Laboratory is equipped to evaluate oilseeds, whole grain, milled products, and finished products in a quality control environment. Equipment includes Tecator NIRT, Dickey-John NIRR analyzer, Pacific Gardner colorimeter, Kjeltec protein analyzer, Falling Number apparatus, Glutomatic gluten washing machine, and Varian gas chromatograph. Instruments to measure the rheological properties of wheat products include the farinograph, mixograph, and extensigraph.
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The Baking Laboratory is designed for instructional purposes. Baking characteristics of the different wheat classes can be demonstrated in breads, cakes, and cookies. Equipment includes Hobart mixers, commercial size horizontal mixer, rounder, moulder, proof cabinets, electric ovens, gas oven with steam, and consumer breadmaking machines.
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The Commodity Grading Laboratory is designed for demonstrating all facets of the grain grading process. Federal Grain Inspection Service personnel regularly assist at short courses so that participants develop a better understanding of U.S. grain classes, grades, and qualities. In this Lab, participants learn to more effectively use the system in their grain merchandising and utilizing decisions. Includes individual grain grading stations, which meet FGIS Standards; Carter dockage separators; moisture, test weight, and sizing equipment.
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NCI's Feed Production Center serves as an educational and technical assistance center specializing in feedmill management and feed manufacturing technology for international and domestic clientele. Facilities include a twenty seat classroom, quality assurance lab, lobby, and general reception room. Daily production capacity is 60 tons of meal feed, or 24 tons of pelleted feed. Equipment includes a Repete computer control system, Bliss hammermill, Rosskamp two pair roller mill, and a California Pellet Mill with custom steam conditioner.
The Food Processing Laboratory is equipped with a Wenger TX-52 twin-screw extruder for demonstrating the impact of raw materials and processing conditions on the organoleptic, texture, and nutritional characteristics of these foods. Post processing equipment includes a Lincoln impingement oven, Rosskamp flake mill, enrober, and steam kettle. A tortilla press and grill are also available for bench scale processing. Computerized data collection and evaluation enables optimization of the process. Ready-to-eat breakfast cereals, precooked pasta, puffed snacks, breadings, and pet foods are some of the products of the technology.
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The Pasta Processing Laboratory has a 100 kg/hour Demaco pasta extruder for demonstrating the impact of raw materials and processing conditions on end product quality. The computerized data collection system, controls and monitors enable regulation and observation of the critical variables in the process. The batch dryer is equipped with microprocessor controls to demonstrate both conventional and high temperature drying of long and short cut pasta.
The mill, which was completely renovated in 2009, is capable of milling flour, durum semolina and whole wheat flour. Pilot-scale or test-scale quantities of bread wheats (Hard Red Spring, Hard Red Winter and Hard White) can be milled into flour for quality and test baking/processing evaluations.
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