Analysis of Chloride in tomato derivatives

The chloride test allows to identify the possible addition of sodium chloride in the tomato. The addition of salt is legislated on the basis of the type of product to be produced and therefore must respect the established limits. This analysis allows to quantify the concentration of salt in products such as peeled tomatoes, tomato puree and other derivatives.

Metodo

Test Principle

Reaction involved in the analysis of chlorides in tomato products

Chloride ions react with mercuric thiocyanate and form thiocyanate ions. The thiocyanate ions react with the Fe (III), giving an orange-colored complex whose intensity, measured at 505 nm, is directly proportional to the concentration of chlorides in the sample.

Calibration Curve

Comparative tests, on samples of tomato performed between the reference method and the CDR FoodLab® method, made in a leading tomato production company, have confirmed a very good alignment between the two systems

Calibration curve with the reference method of the analysis of chlorides in tomato products. R² = 0.992 - R² = 0.9953

Kit dei Reagenti

Range di Misura

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for quality control of tomato products

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CDR FoodLab®

  • Pannello di analisi completo, fornito già configurato 
  • Fino a 16 determinazioni in contemporanea 
  • Possibilità di compiere analisi sullo stesso campione 
  • Stampante integrata 
  • Connessioni complete (LAN - USB - bluetooth lettore barcode/qr code)
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CDR FoodLab® Jr

  • Pannello di analisi parziale, fornito configurato con 3 analisi a scelta, implementabile
  • Fino a 3 determinazioni in contemporanea
  • Collegamento wireless a stampante esterna
  • Connessioni USB
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