Control de la calidad & Procesamiento de materiales clave para baterías

Reproducible Sample Preparation for Food Analysis

During this session, a variety of food samples will be discussed and processed in the Applications Lab to demonstrate the equipment options available from Retsch for preparing representative samples for analysis. Samples to be demonstrated will be pepper/spices, coffee, cereal bars, rice, and many other sample matrices. For all samples, the focus will be on best practices for preparing the food samples for subsequent analysis, such as Mycotoxin Testing, Heavy Metal Testing, NIR, and other techniques, which will also include a discussion of the considerations for each sample type and analysis.

Presentado por:

Dr. Tanja Butt, Gerente de Productos, RETSCH GmbH
Tanja Butt es doctora en Biotecnología por el Centro de Investigación de Juelich, Alemania. Trabajó varios años en I+D y gestión de proyectos antes de incorporarse a Retsch.

Carbolite Gero Ashing Demonstration for Food and Feed

During this session we will perform a live demonstration of the Carbolite Gero ashing furnace. This exciting test procedure uses heat in an oxidizing atmosphere to burn off organic components, preparing the sample for inorganic analysis

Presentado por:

Tom Gould, Director de Ventas Carbolite Gero & Verder Scientific Reino Unido

Loss-On-Ignition for Moisture and Ash Content in Agricultural Products

Moisture content of food material such as dairy and horticulture products is important because moisture affects the freshness and storage stability of food. Moisture content in raw foods affect the physical and chemical properties of food during processing and consumption. The quality of milk and flour, for example, are determined for shelf life, economical value, and legal reasons, prior to processing into cheese and bread. The moisture and ash content of such materials can be measured with the Eltra Thermostep ML macro-TGA, which allows step-wise programming for loss-on-ignition (LOI) measurements for up to 19 samples simultaneously via thermogravimetry.

Presentado por:

Kaan Toprak, Director de Ventas

Particle Size and Shape Analysis from Whole Bean to Fine Powder Foods

Particle characterization of food and feed are critical to the product’s functionality and consumer experience from the farm to the mill to the dinner table. Size and shape distributions or even surface area measurement of foods yield information about quality of the harvest, freshness or lifespan, stability, end use and consumer experience. This segment will discuss whole bean, coarse and fine particle distributions of food products using different sizing instruments and techniques.

Presentado por:

Dr. Jürgen Adolphs, Director Product Management