Oxidation of food oils and fats is a very important factor leading to a shortened shelf life of food, which can cause adverse odors (foul odors) and flavors in food.VELP Food Oil Oxidation Analyzer from ItalyAccording to the sealed condition of food at room temperature and the absence of overpressure in oxygen environment, it remains relatively stable for a short period of time. When the temperature and pressure are increased, the hindering effect of the food itself on the oxidation of oil and fat will be weakened. This instrument records the oxygen pressure changes during the oxidation process of food, and through this method, the stability of food oil oxidation can be determined.

International standard methods:
American Oil Chemical Society AOCS Standard Method Cd 1 2b-92
ISO 6886: 2004 "Animal and vegetable oils and fats - Determination of oxidative stability (accelerated oxidation test)"
Chinese National Standard (in drafting, equivalent to referencing ISO 6886:2004)

Application advantages:

1. Suitable for foods containing fats, solids or liquids, including vegetables and animal tissues.
2. Directly detect food without the need for separation and treatment of fats and oils.
3. Depending on the food being tested, the testing time ranges from a few hours to several days. The test results can evaluate the stability of the food oxidation process.
4. There are two reaction chambers that can conduct two parallel experiments on the same food at the same time, or analyze two different foods simultaneously (using the same temperature and oxygen pressure conditions).

Technical parameters:

Temperature range: Room temperature -110 ℃
Pressure range: 0-8 bar
Oxidation reaction chamber: 2 units
Number of sample slots: 6
Number of sample tanks in a single oxidation reaction chamber: 3
Single sample capacity: 35ml
Data interface: USB
Power supply 900W
Weight: 16.5Kg
Size: 365 × 190 × 485mm

VELP Food Oil Oxidation Analyzer from ItalyApplication case: