Food & Feed Applications

 

                   

ON-LINE AND AT-LINE MEASUREMENTS OF MOISTURE, FAT, PROTEIN, OIL AND DEGREE OF BAKE

NDC Technologies has over 40 years' experience in the design and manufacture of process instruments developed specifically to meet the exacting quality requirements of the food industry.

Natural Food Products frequently exhibit variation in composition, color and particle size as well as crop-year and seasonal variation. We have developed highly robust, application-specific NIR measurement algorithms for our MM710e NIR On-Line Food Gauge and InfraLab e-Series At-Line Food Analyzerwhich ensure that they remain unaffected by these issues. That's why our products are relied upon for quality assurance and process control in so many foods processing lines.
 
See food Applications brochure HERE
 
Beakfast Cereals Conectionary Dairy Powders Baked and Fried
Cheese Processing Cookies & Biscuits and wafers Gains Flour Nuts Seeds Starch Processing
Chocolate making Corn Wet Milling Animal Feed Sugar Processing
Coffee processing Crackers Crisbread Snack Products

 

 

 
 
 
Synbiosis, with its colony imaging expertise has pioneered the development of automated colony counting since 1985 to bring you three world leading colony counters – the Synbiosis ProtoCOL 3, Protos 3 and the aCOLyte 3. Within these ranges you’ll find the perfect colony counting system to suit your budget and the complexity your food and drink testing demands.

Rapid colony counts
You can use a ProtoCOL 3, Protos 3 or an aCOLyte 3 in microbial enumeration for safety testing applications including microbial limits testing and media quality control to rapidly provide you with a precise total viable count (TVAC). These systems are flexible and can accurately count pathogenic bacteria (Staphylococcus, Listeria and Enterobacteriaceae), yeast or moulds on spiral plates, pour plates and membrane filters.

Precise colour differentiation
With the ProtoCOL 3 and Protos 3 you’ll find unrivalled colour differentiation technology. So if you’re safety testing milk and milk formula to determine the presence of pathogenic coliforms (Salmonella, E.coli or Enterobacter sakazakii) on selective agar, ProtoCOL 3 and Protos 3 can do this quickly and easily. The systems’ colour analysis is so impressive it can even give you precise counts of Campylobacter colonies on a dark agar background.

Time saving analysis
With the simple to use software in Synbiosis colony counters, you can automatically distinguish true colonies from food debris and bubbles in the media or membrane grid lines. The software saves you hours by effortlessly providing precise images and count data in seconds, which you can store and go back to time after time.

Click on the following links to download pdfs on the following applications:

 


 

Moisture meters supplied by TEWS Elektronik provide you with immediate results, simple operation of the measuring instrument that saves you considerable time. All TEWS‘ laboratory systems and process systems are simple to operate and almost entirely maintenance-free.

FAST AND ACCURATE MEASURING TO SAVE YOU TIME AND MONEY
The amount of water contained in foods and primary products is vital to quality, processing and durability. The legal requirements concerning food products also need to be taken into account. Ensuring the correct product moisture at all stages of the manufacturing process requires continuously measuring the actual product or samples of it. Conventional moisture measuring involves a drying kiln or a drying balance - which often demand some preparation of samples and will always impose some delay before a result is obtained: a couple of minutes if all goes well or frequently several hours.

Immediate results
Moisture meters supplied by TEWS Elektronik provide you with immediate results. Extremely fast results and simple operation of the measuring instrument save you considerable time. All TEWS‘ laboratory systems and process systems are simple to operate and almost entirely maintenance-free.

No preparation of samples
Results obtained with the microwave resonance method of moisture measuring are not influenced by the density, height of pile or color of the product analyzed. Therefore, natural variations in the grain size, color, mineral content, etc. especially of grains, oilseeds and products made from primary produce, will not affect results. Another problem with conventional laboratory measuring is that samples need to be precisely weighed. Process systems benefit from the sensor value being unaffected by the amount of product on the sensor or by varying grain sizes. A broad range of laboratory sensors also enables moisture measuring of many different products, even with large-size particles, in their original shape and form without grinding or any other preparation.

Total moisture
Microwave measuring will detect the moisture at both the surface and core of the product. This gives them an advantage when measuring those difficult products which, for example, may be dried at the surface only. Both drying processes and optical measuring methods will find it difficult to measure those products.

 

TEWS FOR the FOOD AND FEEDSTUFF INDUSTRIES

Food and animal feedstuff industries

Practical Examples

Wheat flour, Sugar, Banana chips, Soybeans, Rapeseed, Pasta, Chives, Almonds, Marzipan, Hops, Alfalfa, Pet food...

Measuring instrumentsMW 43X0MW 42XOMW 1150

More Information HERE

TEWS FOR the COFFEE INDUSTRY

Coffee industry

Practical Examples

Green coffee, Roasted coffee, Ground coffee, Instant coffee, Instant drinks...

Measuring instrumentsMW 43X0MW 42XOMW 1150

More information HERE 

 

 

 


                       

 

Bibby Scientific / Cole Parmer Food & Feed Equipment

Brands Jenway, Techne & Stuart is one of the largest broad based manufacturers of laboratory products worldwide, Cole Parmer provides internationally recognised brands with reputations for product quality and high performance. These famous brands are now brought together in a single package to offer an excellent level of quality, service and support.

A range of products suitable for quality control, nutritional analysis and processing in the food, drink, dairy and brewing industries.

For the food industry Jenway offers a spear knife probe for checking the pH of frozen or semi-frozen food, a jam electrode and an electrode with a flat membrane for measurements of food extracts and agar plates. Non-aqueous solutions, oils, biofuels, aggressive chemicals and low ionic strength solutions can all be tested using different specialised electrodes from the Jenway range.

  • For more information on Industrial Thermometer  Click here
  • For more information on pH Meters  Click here
  • For more information on Flame Photometers-   Click here
  • For more information on Colony counters  Click here
  • For more information on Fluorimeters  Click here
  • For more information on Homogenisers  Click here
  • For more information on Kjedahl Equipment  Click here

 


 
Microgen Bioproducts
Pathogenic Organism Kits

Microgen Bioproducts was established in 1994 and has become a leader in the development, manufacture, distribution and marketing of products used by food laboratories to detect and identify pathogenic organisms. The product range comprises a comprehensive list of quality diagnostic products in the fields of microbiology, serology, haematology, bacteriology and virology.

FOOD AND INDUSTRIAL MICROBIOLOGY

  • Biochemical Identification Kits
  • Latex Agglutination Kits
  • Path-Chek Hygiene Tests
  • Pulsifier®
  • Bacterial Typing Antisera

 


Flame Photometer for Food Applications

BWB Sugar Flame Photometer

Redefining Sugar refining from beet or cane

Potassium and sodium detection is now available online 24/7 with a uniquely configured channel of detection for extreme accuracy along the range of potassium control. UNIQUELY HYBRIDIZED BWB dual CHANNEL, FOCUSED FOR HIGH ACCURACY POTASSIUM and sodium MEASUREMENTS 

  • “irs” (internal reference standard) available 4-20ma 2 wire output compatible with scada software live online monitoring
  • constant condensation stream feeds with use of the proprietary bwb collection cup
  • built-in air compressor; pioneered by bwb technologies in 2007 and proven now with over 1000 units in global field use
  • solutions and labware included; “just add gas”, the hallmark of the user friendly bwb flame photometer (fes) program
  • specialized calibration “ready to use” solutions supplied at 1, 5, 10 and 20ppm
  • user selectable decimal places intuitive user interface for true ease of use display prompts step by step operation
  • data sharing via pc link with bwb’s fp/pc app

In keeping with the Globally accepted published papers from 1977 forward, potassium and sodium detection is now available online 24/7 with a Uniquely configured channel of detection for extreme accuracy along the range of potassium control.

This winning proprietary format has been improved with a unique adaptation and optimisation of the proprietary BWB optical array detection systems, which in this iteration of the BWB Specialty Flame Photometers allows for a single channel of precise and accurate potassium and sodium measurement.

This Specialty Flame Photometer has been requested and designed for the global Sugar Production marketplace.

There were a few traditional Flame Photometer manufacturers over the decades who had served this market and now these robust and fantastic units are coming out of service.

Enter the BWB SUGAR Flame Photometer with specialised potassium and sodium channel detection, supplied with hybridised specific needs multiple point calibration solutions for potassium and sodium. Per our customers’ requests, our Collection Cup provides Real Time sample access for our mixing chamber/detection systems and only requires that the sample be at or near ambient temperature and customer provided ~5ml/minute feed to our unique “Collection Cup” system.

FP/PC APP

This totally unique BWB feature allows multiple installations details to be shared via intranet or internet links to provide “Distributed Control” via a single Control room with staff completely remote from the Refinery site itself.  For large Sugar Companies with multiple sites around the world, this allows Expertise from a centralized location anywhere in the world with real time virtually limitless data accumulation and analysis. csv files allow users to construct novel and proprietary Excel spread sheets and to share data quickly and efficiently

Testing for the Salinity in Processed Foods

Sodium chloride is an essential ingredient of all processed foods; it is needed to enhance flavour and increase shelf life. In many processed foods, additional sodium is added as a flavour enhancer; potassium and calcium are also naturally present but not normally used as processing additives. Samples of both plant and animal origin can be analysed; in cases where packing liquid and solid matter are packed together, the entire contents are homogenised. A 10g portion of the slurry is sampled and mixed with deionised double distilled water (40ml) and centrifuged (15,000g, 40C, 10 min). The supernatant was diluted and used for analysis.  The resulting solution should be stored in polyethylene bottles prior to analysis. n.b. The bottles should be washed thoroughly and bathed in 5% HNO3 and rinsed twice with double distilled water prior to use.

Measurement of Potassium and Sodium in Meat

Several different techniques can be used for sample digestion and extraction of sodium and/or potassium: oven ashing, perchloric acid ashing, extraction by boiling and acidification with HNO3 as well as extraction by homogenisation in 2% trichloroacetic acid (TCA).

Results of this investigation indicated that the TCA extraction method was repeatable and simple. The recovery of known amounts of potassium showed the method to be accurate. 

The results for sodium showed more variability and gave a value lower than expected by about 5%. The amount of potassium found in pork and lamb ranged between 1750 and 3070ppm and the amount of sodium to be between 350 and 700 ppm.

Measurement of Sodium, Potassium and Calcium in Fresh Fruit

In most cases, it was found that flame photometry was well suited for the determination of sodium, potassium and calcium in fresh fruits, using the wet washing technique as given below.   

There are significant differences in the composition between different varieties of the same fruit, although these differences are not usually considered to be nutritionally significant. 

In general, calcium was shown to have the greatest variability between different varieties of the same fruit.

Based upon typical serving sizes, most fruits could not be considered as ‘good’ sources of calcium (defined as at least 10% of the Daily Value per serving).  Most fruits contain very low levels of sodium and most could be considered as ‘sodium free foods’ (FDA, 1993),  thus making fruit a good choice for individuals on sodium restricted diets. 

Potassium is also an important element in human nutrition and several fruits such as strawberries, bananas, avocados, cantaloupes, honeydew melon and plantains are considered to be good sources (providing at least 10% of the Daily Value).

Measurement of Potassium and Sodium in Bread

Bread contributes about one-sixth of daily salt intake and is used to improve flavour and texture. The amount of sodium in bread can differ significantly, depending upon brand and type of grain used, ranging from 592mg/100g to 748mg/100g. The level of sodium in bread is primarily due to the amount of salt added to the dough during manufacture. The amount of potassium is determined by the type of flour and the washing and bleaching operations during cereal processing. Bread does not make a significant contribution to maximum daily requirements for potassium. 

Measurement of Sodium and Potassium in Cheese

Dried milk is dissolved in warm water.  The test solutions and reference solutions are measured directly following dilution with deionised distilled water.

Measurement of Sodium and Potassium in Dried Milk

Dried milk is dissolved in warm water. The test solutions and reference solutions are measured directly following dilution with deionised distilled water.   

Measurement of Calcium and Potassium in Cereals

Commercial cereals vary considerably in composition, both in their formulation and the ingredients added to enrich these products. Sodium is the predominant cation in breakfast cereals, at levels reaching 8mg/g. Potassium and calcium also vary, particularly in wheat-based products and those enriched with milk products or calcium salts.