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Instruments for Food, Dairy and Beverage Testing
Food and dairy laboratories check moisture, acidity, minerals and energy content to hold quality steady and label products correctly.
- Routine tests
- 5
- Moisture
- IR · KF
- Energy
- bomb calorimetry
Tests and instruments
What the laboratory measures
| Test | Why it matters | Instrument |
|---|---|---|
| MoistureInfrared · Karl Fischer | Controls texture, shelf life and yield in grains, powders and oils. | Infra Red Moisture Analyzing BalanceMicroprocessor Karl Fischer Titrimeter |
| pH and acidityPotentiometric | Tracks fermentation, freshness and process control in dairy and beverages. | Microcontroller pH, Temperature and mV Meter |
| Sodium, potassiumFlame emission | Mineral content for nutrition labelling. | Digital Flame Photometer, Dual Channel |
| ColourAbsorbance | Colour and concentration checks on juices, syrups and extracts. | Microprocessor Photo Colorimeter with K FactorDigital Spectrophotometer, Double Display |
| Energy contentBomb calorimetry | Gross calorific value of foods and feeds. | Digital Bomb Calorimeter |
Featured
Instruments for this field
Multi-parameter
Microcontroller pH, Temperature and mV Meter
- Reads
- pH · °C · mV
- Cal.
- 3-point
- Temp.
- Automatic
Related parameters
Explore by measurement
Questions
Frequently asked
Which moisture method suits grains and powders?
The infrared balance gives a fast loss-on-drying result for routine checks. Karl Fischer is used where water must be measured specifically, as in edible oils.
Can calorific value be measured for food?
Yes. The bomb calorimeter gives gross energy content of foods and feeds.
Laboratory set
Setting up a food testing lab?
Share the products you test. A specialist will suggest a complete set.
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