OXITEST Reactor for accelerated oxidation tests

 

-        Determination of the oxidation stability of foods, oils and fats

-        Analysis on whole sample without preliminary fat separation

-        PC-controlled instrument

-        Based on ASTM D942 – IP 142 method

 

Chemical reactions occurring between atmospheric oxygen and food sensitive components are some of the most important causes of product degradation.

Specifically, fat degradation is recognised as one of the main factors which affects food shelf life. For this purpose, Velp has developed the OXITEST, an innovative instrument, able to provide the laboratory operator with high value added information related to the fat oxidation processes in samples of foods, oils and fats.

The determination of the oxidation stability of samples (solid, doughy or liquid), in order to determine their quality or to determine their quality or to determine their state of preservation is made directly on the whole sample, without preliminary fat separation.

The operational activities are extremely simple and intuitive and allow time saving for the laboratory operator.

The evaluation of the oxidation stability can be accelerated using comparatively high temperatures (20 - 110ºC), in the presence of measurable oxygen pressure. Useful information is obtained by recording the decrease of oxygen pressure, since oxygen is consumed during fat oxidation.

The instrument is equipped with 2 separate titanium oxidation chambers in order to analyse the same sample in duplicate or to analyse different samples at the same time and in the same working conditions. Up to 2 instruments can be operated from a single PC with USB connection.

The software controls the entire operation in a user friendly way. The operator can visualise the data recorded in a database, compare tests, export the dats to an Excel file, filer and order the data.

The induction period of the oxidation curve can be displayed graphically (time v. pressure)

Food and feed industries; fat and oil industries; research centres.

Oxidation stability of oils; fats or food and feed samples; rapid comparison among different product formulae or verification of different lots of the same raw material; evaluation of the performance of different packaging materials; evaluation of the effectiveness of the antioxidants; oxidation stability of fuels generally know as biodiesel.