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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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.
Guida completa per esperti di analisi degli alimenti
Questa guida offre un riepilogo completo del modo in cui i metodi NIR e di riferimento, come l’estrazione dei grassi e il metodo Kjeldahl per la determinazione delle proteine, vengono utilizzati in tutte le fasi della catena di trasformazione alimentare. Avrete la possibilità di ottenere una panoramica dettagliata delle tecniche, inclusa la preparazione del campione, le misure normative, la risoluzione dei problemi, le domande frequenti e i casi di studio specifici.