Spotlight Food & Beverage Analysis Moisture Meter to Measure Grains, Beans and Seeds
Gwon-Europe have extended its product line with the existence of GMK303CF. An accurate moisture meter for several types of food ingredients, which give fast results.
This moisture meter has an automatic temperature compensation, which automatically calibrates the instrument. The GMK303CF is a moisture meter that measures grains, beans and seeds. The GMK303CF measures different ingredients such as coffee, rice, paddy, wheat, soybeans, sunflowers and corn (maize).
With the GMK303CF the moisture is determined that the entire food process is controlled and monitored. By using the GMK303CF the ingredients will be prevented for the possible deterioration and decay, which may cause due to the moisture in the storage and for this reason the
end user assured of the highest quality they will get. And with all these benefits it makes an efficient and money-saving work.
The GMK303CF gives accurate measurement and fast results. Due to its clear LCD-screen the measurements will be very easy to read. The product is compact and easy to use. The GMK303CF will be delivered together with the GMKA3S Sample Tray, GMKA3ST Spoon with Tweezers, GMKA3B Brush, GMKA3C Carrying Case 303 series and a product manual.
Circle no. 398
New Testing Option Extends Scope of Food Safety Screening
Foss has extended the availability of software functionality that helps to spot adulterated raw milk. The software allows MilkoScan™ analysers based on Fourier Transform Infrared (FTIR) technology to be programmed to give a warning of possible abnormalities in raw milk samples. MilkoScan instruments are already used around the world to check raw milk for payment and quality assurance purposes.
Raw milk containing abnormalities is a growing problem. The abnormalities can be caused by deliberate adulteration, for example, with lard or melamine or by accidents, for example, if milk from cows and buffalo are mixed.
Previously, the software functionality was only available for the FOSS MilkoScanFT 120 analyser. It is now provided as part of the Foss Integrator software supporting FOSS dairy analytical solutions.
Reinforcing New Standards for Food Safety
Applied Biosystems has announced that it is assisting the Chinese government in reinforcing new standards for food safety in China. As part of its effort to enhance its ability to monitor the domestic food supply in addition to global exports, the Chinese General Administration of Quality Supervision, Inspection and Quarantine (CIQ) is deploying 40 AB SCIEX mass spectrometers to ensure accurate identification of contaminants. This supports China’s continued emergence as a global supplier of food products.
Scientists in China are using this mass spectrometry technology to perform more advanced analysis of a wide range of food, including rice, corn, wheat, soybeans, fruits, vegetables and livestock products. This analysis is critical for the new standards, and it is enabled by the highly sensitive detection capabilities of the mass spectrometers, which were developed by the Applied Biosystems/MDS Analytical Technologies joint venture.
These systems improve the capabilities of laboratories to scan for, identify and measure the quantity of contaminants in extremely small amounts, enabling government and industry to respond more swiftly to prevent the potential spread of contamination, while having high confidence in the results. As a result, China will be able to ensure more stringent food regulation compliance that will help protect consumers and avoid costly recalls of food products.
Laura Lauman, President of Life Technologies’ Mass Spectrometry Systems Division, said: “Life Technologies is committed to partnering with China to help improve food safety, resulting in one of the single-largest implementations of our proven mass spectrometry technologies. This effort is a critical step in ensuring the safety of China’s food products by enabling the accurate identification of harmful chemicals in order to prevent contamination from entering the food supply.”
Circle no. 399
ALcontrol Laboratories have introduced a new testing service that allows them to provide extremely rapid nutritional results.
Thermal Analysis of Foods
Foods usually have complex compositions and are subjected to many changes in temperature during production, transport, storage and processing. Pasteurisation, sterilisation, cooking and freezing are only some examples of such processes. Along with the factors of time and water content, temperature changes can have a decisive impact on the quality of foods.
Many substances are metastable and undergo phase changes during storage. Chemical reactions such as hydrolysis or oxidation can change colour, appearance, or texture, or can even cause foods to become inedible. A good understanding of the effect of temperature changes on the physical and chemical properties of foods is therefore important for manufacturers in order to be able to optimise
processing conditions and improve product quality.
Various Thermal Analysis methods, primarily Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG) but also Dynamic- Mechanical Analysis (DMA), yield meaningful results for the evaluation of foods and their raw ingredients. Netzsch-Gerätebau GmbH, a renowned manufacturer of instruments for Thermal Analysis and for the determination of thermophysical properties, provides equipment for all of the techniques needed for a comprehensive characterisation.
For example, the specific heat (cp) indicates the amount of heat energy, which must be supplied to or removed from a unit quantity of substance in order to change its temperature by one degree centigrade. This makes the specific heat to an extremely important parameter in the drafting of cooling, freezing, or heating procedures.
Some biological materials, as well as some spray-dried, ground or frozen substances, are amorphous; in other words, thermodynamically they are in a state of non-equilibrium. This is characterised by a so-called glass transition, the temperature position of which is a function of several factors including the water content. Associated temperature-dependent phase changes can thereby cause powders to become sticky, affect the crispness of breakfast cereals or cause gelled starches to crystallise.
The DSC method is the first choice for quick and precise analysis in either case. Circle no. 400
ALcontrol can now offer a full nutritional analysis (which consists of Energy kJ, Energy kcal, Protein, Moisture, Fat, Ash, Total Sugar, Dietary Fibre AOAC, Fatty Acid Profile, and Sodium) in just 72 hours from receipt at the chemistry laboratory. Furthermore, all the individual component tests are actually performed and they do not infer any results using values from literature.
Chris Smith, Chemistry Laboratory Manager, commented: “Over the last 10 months our food chemistry departments have undergone a series of improvements both in terms of process and new equipment. For example, here in Rotherham we have introduced new working patterns and invested in new technology, such as advanced chromatography software, which significantly speeds up analysis and increases our capacity. Our introduction of the three day turnaround service is an expression of our new found confidence to achieve faster turnarounds whilst maintaining high levels of quality and customer satisfaction.”
ALcontrol Laboratories remains at the forefront of the food testing industry by responding to its customers needs. This premium service is designed to be used when routine services just aren’t fast enough and is focussed on helping food manufacturers meet those impossible launch deadlines.
Circle no. 402
The ability to programme analysers used in routine testing operations allows users to adopt a screening approach to incoming raw milk samples.
The programmed analyser does not identify specific contaminants, but helps to identify a suspect raw milk sample quickly and as a normal part of everyday testing. The suspect sample can then be further analysed to determine the contaminant.
The system works by monitoring the results of analysis performed using infrared spectroscopy. Looking at raw milk from a spectroscopic point of view, natural raw milk has a particular spectrum – a unique fingerprint. It is possible to programme an infrared spectroscopy analyser to recognise the spectra (or fingerprint) representing normal milk. A warning is then given when samples do not match the fingerprint.
Circle no. 401
Nutritionals in No Time
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