The chemical analysis of vegetables purées is of considerable importance in the quality control of the finished product to determine the level of freshness of a food product during its shelf life.

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 some parameters in vegetables purées without any previous treatment of the sample, thus lowering the risk of possible contamination during handling.

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.
Actually chemichal analysis for the vegetables purées quality control carried out using FOODLAB are:


Chloride
It makes it possible to dose precisely the quantity of sodium chloride added to certain vegetable purées. Given the extreme speed and ease of performing the test, any necessary adjustments can be made in real time directly in the production plant.


L-Lactic acid
Lactic acid is the product of the fermentation of lactose mainly through microbic activity. Its concentration depends on the total bacterial charge and it can be a useful indicator of a good state of food product conservation.

Glucose
Glucose test and the related reductive sugar value is helpful for monitoring tomato quality in all production phases, from the reception to the final packaging phase.