Dobi and Carotene: correlation between MPOB method and Pamoiltester method

The deterioration of bleachability index, or DOBI, is an analytical procedure intended for quality control of crude palm oil. The test attempts to predict the ease of refining of crude palm oil and indicates its oxidative status. Fruit quality is one of the most important factors affecting DOBI values, together with ripeness and storage conditions.

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Iodine value test: correlation between the palmoiltester method and the AOCS method

Thanks to its simplicity, the innovative CDR method for the determination of Iodine Value (IV) in Palm Oil is ideal to be used during every process stage to monitor the quality of oil in real time and during the acceptance of crude oil, as well as during trading of finished products. Analyzer to dermine iodine

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tabella confronto Analizzatori per p-anisidina su oli e grassi

Innovative CDR Foodlab® Method, fast, user-friendly and realiable simplifies the standard AOCS (Cd 18-90) procedure since permit to test micro-quantities of samples (melted fats or oil as it is) without any treatment in just 2 minutes without toxic reagents, dedicated instrumentation or skilled operator. CDR FoodLab® method shows a good correlation with AOCS Official Method Cd

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Features Fast and Simple Analyzers Comparable to ISO/AOCS method analytical Method Principle of the test Test Kits Sample Handing Measuring Range In just 1 minute you can perform at production line the analysis of Free Fatty Acids (FFA) value in edible oils and fats using innovative CDR FoodLab® method that simplifies and speeds up the AOCS

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peroxidevaluevsreference

With the analysis systems in CDR FoodLab® range, in just 4 minutes, without titration, using micro quantity of sample you can carry out the Peroxide Value test of edible Oils and fats like Olive oil, Nuts oil, Walnut oil, Peanut oil, Sunflower oil, castor oil, Palm oil and the other vegetable oils, butter, margarine, Fish oil, coocking oil,

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