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Overview
The dry milling of corn produces different sizes of granulated products such as flakers grit, corn grits, corn meal and corn flour.
Dark specks in the material adversely affect its appearance and ultimately the finished product.
Corn germ and tip cap are common sources of black specks in corn grits.
Speck counting is a quality control determination which assures the product meets customer specifications.
Despite its importance in determining the marketability of corn products, speck counting has been performed using a subjective inconsistent manual counting method.
Measurement Results
Results of testing 3 commercial grades of corn grits are shown in the graph at right, with an SPX image of specks in corn grits at left.
The graph illustrates the linear correlation between SPX speck counts and manual speck counts, making the SPX a rapid objective speck counting method easily calibrated to the expert human counter.
