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DRIED FRUIT
Peroxides
Acidity
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The determination of the oxidation of oils extracted from dried fruit (hazelnuts, peanuts, walnuts, almonds, fruit kernels …) is of considerable interest to the food industry in checking the quality of ingredients so as to determine the shelf life of the finished product.
The FoodLab system (www.foodlab.cdr-mediared.it), developed by CDR (www.cdr-mediared.it), makes it possible to determine in just a few minutes the concentration of peroxides, acidity in oils extracted from dried fruit.
The Foodlab system is composed of an portable analyzer using sophisticated spectrophotometry and a series of dedicated reagents, developed by the CDR research laboratories, and using previously dispensed, non-returnable (disposable) cuvettes, requires neither specialized personnel nor reagent preparation.
The individual test is carried out by dispensing into a test tube a minimum predefined amount of sample, which, through appropriate reactives, develops a colorimetric reaction.
CDR has also designed an innovative system for the cold extraction by means of pressure of the oil contained in dried fruit. The system is practical, fast and uses small quantities of dried fruit given the micro quantities required for analysis, without using solvents to extract the oil.
The reagents are composed exclusively of low toxicity substances, easily disposable, which allow the test to be carried out in any environment.
Actually chemichal analysis for oils extracted from dried fruit quality control carried out using FOODLAB systems are:
Peroxides
In dried fruit, high levels of peroxides in the oil extracted from it indicate a bad state of conservation and a greater tendency for the finished product to go rancid with a consequent reduction of its shelf life.
Acidity
In dried fruit bad storage as, for example, in a damp place causes the hydrolysis of the fats increasing the concentration of non esterified acids and therefore total acidity.
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| Foodlab¬ |
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» A new concept in quality analysis of food.
Foodlab is a quick, reliable and practical system for chemical tests on olive oil, seed oils, alimentary fats, vegetable purées, milk, cheese and other dairy products. |
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