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
Beyond the Bean: Analyzing the color and moisture of roasted coffee using NIR Spectroscopy
The detectives assist a client who wants to know how to analyze their roasted coffee's color and moisture content. Want to know what makes a Dalgona so creamy? How color and moisture affect coffee - If Eggcule will ever be satisfied? Then read on!
Kjeldahl Masterclass: How to reduce costs and optimize the process
Holmes gives a masterclass on Kjeldahl digestion, a method to determine nitrogen in organic compounds. He uses the latest instruments to optimize the process and reduce the chemicals required, helping clients save money and benefit the environment.
Fishing for Freshness: Using NIR to analyze TVN to ensure freshness
A client wants to ensure that the salmon they fish and sell remains fresh. Both temperature and storage can affect the composition, and the Total Volatile Nitrogen (TVN) changes as the freshness decreases. Can the detectives find a solution?
Cooling things Down: Fat determination of ice cream according to Weibull-Stoldt
A new company is ramping up its operation and needs to determine the fat content of its ice cream to ensure compliance. The detectives discuss the complications and offer an extraction solution that adheres to stringent regulations.
