Refined bleached deodorized oil control
BUCHI NIR-Online® sensors for refined bleached deodorized oil control: Moisture, Phosphorous, Iodine value (IV), and Free Fatty Acids (FFA) with NIR
Real-time knowledge about refined bleached deodorized (RBD) oil quality is of critical importance to optimize process conditions to ensure high quality edible oil as a final product. With the installation of a BUCHI NIR-Online® process analyzer after the deodorization step, the quality of RBD oil is standardized, monitored, and documented in a fast, simple, and reliable way. Within milli-seconds, several parameters, such as free fatty acids, phosphorus, moisture, iodine value, peroxide value, soap, and color are continuously, simultaneously, and accurately measured with NIR.
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Aplikasi Serupa
Monitoring the Degumming Step of Crude Oils
The implementation of a BUCHI NIR-Online® process sensor after the degumming step provides full quality control of degummed oil. Within milli-seconds, different parameters such as phosphorus, moisure or free fatty acids, are continuously, simultaneously, and accurately measured with NIR.
Buku Panduan Lengkap Juara Analisis Makanan
Buku panduan ini memberikan ringkasan yang komprehensif mengenai bagaimana NIR dan metode rujukan, seperti ekstraksi lemak dan metode Kjeldahl untuk penetapan protein, digunakan di seluruh langkah dalam rantai pemrosesan makanan. Dapatkan ikhtisar teknik terperinci, termasuk preparasi sampel, upaya regulasi, pemecahan masalah, Tanya Jawab Umum, dan studi spesifik kasus.