InMotion Autosamplers

Working in the food and beverage industry is challenging yet rewarding. Natural products of varying composition need to be manufactured into consumer goods of constant high quality to meet consumer expectation. Inherent differences of the ingredients and varying production conditions ask for subtle but essential corrections to achieve the required quality level. Strict hygienic specifications are a prerequisite, thus requiring diligent execution of the work tasks.This guide examines the food safety trends and requirements which are in place to ensure error-free documentation and traceability.

This guide describes methods for the efficient determination of sugar content in food and beverages including juices, wine, molasses and syrups. It also covers titration of reducing sugar, moisture analysis of sugar, sucrose determination using UV/Vis spectroscopy and production process control. The guide gives detailed protocol information as well as tips and hints.

This guide reviews different methods of acidity and acid content determination, depending on the product and requirements. It covers titration determination of acidity, ascorbic acid (Vitamin C), citrate and sulfurous acid, giving a description of each method, example results and useful hints and tips for each. In addition, it describes pH measurement and how to choose the best pH electrode.

This guide describes the measurement of the most important parameters for characterization of oils and fats. It discusses methods for the measurement of dropping point, melting range and titration of fatty acids in detail, as well as giving tips and tricks for improving measurement accuracy. It also covers quality control using UV/Vis spectroscopy.

There has been a growing need for automation in titration laboratories for years and many standardized, and sometimes even tailor made, systems have been developed. In this guide book we explain reasons for automation and present a few well proven solutions.