Estimation and determination of the major food components in a given food, is done by validating content of nutrients in order to prevent a food processor from making unfounded claims to the public. Four standard constituents can easily be obtained via chemical reactions and experiments by BUCHI, and are an inexpensive way to track deviations from the quality of food.
|Analyte||Fat||Protein and Nitrogen||Fat, Protein, Salt, Ash||Ash|
|Analytical method||Soxhlet (reference)||Kjeldahl (reference)||Screening (indirect)||Ashing|
|Limit of detection (LOD)||10 mg||0.02 mg N||0.10%||-|
|Throughput in 9 hours||18 samples||up to 120 samples||~190 samples||12|
|Application overview||Applications Extraction||Applications NIR||Application Wet Digester|