Shallot Holmes and the food detectives
Welcome to the "Shallot Holmes and the Food Detectives" blog
Shallot Holmes developed a name for himself already in his pre-teen years thanks to his sharp mind and investigative nature. He was the shallot that could most frequently discover who had just cut up another member of the onion community by carefully performing tears trace analysis on sleeping chefs. Shallot Holmes was inspired to officially pursue a career as a food detective when overhearing his parents discussing a notorious case of food fraud, mainly the addition of horse meat to lasagna that was supposed to contain ground beef only. Shallot Holmes is well educated in all methods used in food analytics.
Shallot Holmes post overview
Poppa Passarelli’s Pasta Paradox: Ensuring Optimal Moisture Content using NIR Spectroscopy
The detectives assist a pasta manufacturer facing problems with their latest batch.
The Quest for the Quickest Kjeldahl: How to Automate Protein Determination
Shallot Holmes puts the team to the test by finding out which detective can speed up the Kjeldahl process the most without hindering the accuracy of the results. Who will come out on top in the quest for the quickest Kjeldahl?
A Measurement Mystery: Perfecting Sample Preparation for Precise Analysis
The detectives help a client who is using the latest analysis equipment but getting inconsistent results and inexplicably large standard deviations. But as with every good mystery, things aren’t as simple as they first appear.
From Flavors to Fuel: Free Fatty Acid Determination in Flour and Brewers Spent Grain
The detectives delve into the fascinating world of Free Fatty Acids (FFAs) and help a client extract them using Soxhlet extraction. Understanding and determining FFAs is essential to ensure quality control and optimize production processes.
