ANTON PAAR: Testing consistency of fats with a Penetrometer
The PNR 12 is a gravity penetrometer and measures the resistance a material provides against being pierced by a specifically shaped test body.
The origin of this penetrometer is found in the petroleum industry for testing the constitution of lubricating greases and waxes, or to measure the hardness of bitumen.
Due to its easy handling and convertibility the penetrometer has gained a wide scope of application:
Consistency tests of lard, margarine and other edible fats and creams or the examination of yoghurts, butter etc. in the dairy industry.
To examine the conditions of freshness or aging of food and fruits, the maturing or the curing, as well as checking the estimated consistency during subsequent processing.
METROHM: Titrimetric methods for the chemical analysis of pasta & noodles
The sample is ground finely in a laboratory mill (if possible under cooling). Cooling is particularly important for the determination of the water content, because if the sample heats up during the grinding process it may lose water.
The quality of egg-based pasta is primarily determined by its egg content. Also of importance, however, is the water content, which influences the storage life of the product, as well as the degree of acidity which, in the case of high values, indicates undesirable acidification during processing or drying. A check of the chloride content shows whether salt has been added to the pasta.
ANTON PAAR: Guide to Good Density Measurement Step 3 - Sample Preparation
Good Density Measurement™ requires care and attention in five basic areas: Read today on how to perform correct adjustment.
Choose your sample preparation according to the characteristics of your sample:
If your sample contains gases:
There are different methods for the degassing of liquid samples. The best method for your application depends on the kind of sample, the kind of gas, and the amount of gas that is dissolved in the sample.
Be aware of the fact that you may slightly change the composition of many samples during sample preparation due to evaporation of volatile components.
If your sample is aggressive, viscous, volatile…
Quality Control in food processing and production is essential.
Metrohm Siam provides a significant range of scientific instruments and applications designed especially for these industries. Manufactured by the most renowned companies in their field, the instruments are not only sold and serviced by Metrohm Siam but customers in Thailand, Myanmar, Laos and Cambodia can tap into the vast knowledge and experience of the world’s leading scientists using Metrohm’s on location support and service.
Should you not wish to receive "Metrohm Siam Foodlab" in the future please go to our site below to remove your address from the mailing list for this service. Unsubscribe
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ANTON PAAR: Testing consistency of fats with a Penetrometer
The PNR 12 is a gravity penetrometer and measures the resistance a material provides against being pierced by a specifically shaped test body.
The origin of this penetrometer is found in the petroleum industry for testing the constitution of lubricating greases and waxes, or to measure the hardness of bitumen.
Due to its easy handling and convertibility the penetrometer has gained a wide scope of application:
METROHM: Titrimetric methods for the chemical analysis of pasta & noodles
The sample is ground finely in a laboratory mill (if possible under cooling). Cooling is particularly important for the determination of the water content, because if the sample heats up during the grinding process it may lose water.
The quality of egg-based pasta is primarily determined by its egg content. Also of importance, however, is the water content, which influences the storage life of the product, as well as the degree of acidity which, in the case of high values, indicates undesirable acidification during processing or drying. A check of the chloride content shows whether salt has been added to the pasta.
ANTON PAAR: Guide to Good Density Measurement Step 3 - Sample Preparation
Good Density Measurement™ requires care and attention in five basic areas: Read today on how to perform correct adjustment.
Choose your sample preparation according to the characteristics of your sample:
If your sample contains gases:
There are different methods for the degassing of liquid samples. The best method for your application depends on the kind of sample, the kind of gas, and the amount of gas that is dissolved in the sample.
Be aware of the fact that you may slightly change the composition of many samples during sample preparation due to evaporation of volatile components.
If your sample is aggressive, viscous, volatile…
Quality Control in food processing and production is essential.
Metrohm Siam provides a significant range of scientific instruments and applications designed especially for these industries. Manufactured by the most renowned companies in their field, the instruments are not only sold and serviced by Metrohm Siam but customers in Thailand, Myanmar, Laos and Cambodia can tap into the vast knowledge and experience of the world’s leading scientists using Metrohm’s on location support and service.
Should you not wish to receive "Metrohm Siam Foodlab" in the future please go to our site below to remove your address from the mailing list for this service. Unsubscribe
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