Analytical methods, developed by the CDR laboratories, and the CDR FoodLab® analysis systems have been compared with the ISO/AOCS reference methods. Moreover, the systems from the CDR FoodLab® range have been used in several studies carried out by world wide universities and by important research centers

The diverse certified laboratories and research institutes, have expressed very favorable opinions on the CDR systems being in line with the reference methods, as well as on the correlation with traditional methods, and the user- friendliness of the systems.

Following are the research and comparative studies involving the analysis systems of the CDR FoodLab® line.

Correlation between CDR BeerLab® and official methods for analysis of Beer, Wort and Water

WORT, BEER and WATER ANALYSIS Correlation between CDR BeerLab® and official methods - Udine University

Department of Agricultural, Food, Environmentaland Animal Sciences of the University of Udine Italy, under the guidance of Dr. Stefano Buiatti, performed:

  • the evaluation of correlation between the results obtained using CDR BeerLab®  and those obtaibed with EBC (European Brewery Convention)  official methods
  • the evaluation of the correlation between the results obtained with the CDR BeerLab® and those obtained with the official methods of analysis on the parameters relating to the quality control of water used in brewing

The methods of CDR BeerLab® for analysis of beer, wort and water provided statistically correlated results (p <0.05) with low standard deviation values indicating good accuracy.

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Evaluation report of new beer and wort analysis (VDK, yeast vitality) of the CDR BeerLab® Analyser

Evaluation of new features (VDK, yeast vitality) of the CDR BeerLab® Analyser

The international reference laboratory Campden BRI, innovation, research and technology centre for the food and drinks industry, carried out a study to evaluate the performance of the CDR BeerLab® for the analysis of yeast vitality and beer VDKs concentration. In summary, the CDR BeerLab® yeast vitality and VDK analyses show a linear correlation with the results obtained by the reference methods and the values obtained were similar (correlation R2 ≥ 0.9).

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CDR FoodLab® method for the determination of Lactose content in lactose-free dairy products.

CDR FoodLab® method for the determination of Lactose content in lactose-free dairy products

In this work a new improvement for lactose determination is assessed in terms of reproducibility, accuracy and recovery. New method and traditional enzymatic method are also taken into comparisonon adding determined aliquotes of lactose in reallactose-free matrices. The new method, that is in CDR FoodLab®, appears to be much quicker and with a friendly use for everyone if it is compared to the tradional enzymatic kit.

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Validation study of Free Fatty Acids and Peroxide Value determination made by Universities in Republic of Korea

FFA and POV test validation by universities of Republic of Korea

The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed
during the hydrolytic rancidification and lipid oxidation of edible oils.
The CDR FoodLab® system based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated
oxidation models and edible oils during the thermally induced oxidation at 180°C.
Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid
oxidation of edible oils and lipid-containing foods.

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Comparison study between CDR FoodLab® analytical methods and reference methods – Campden BRI

Comparison study between CDR FoodLab® for oils and fats analytics methods and reference methods made by Campden BRI

The international reference laboratory Campden Bri has trialled the CDR FoodLab® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results.

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CDR BeerLab® and the research of CNR for innovation in brewing process.

CNR study for innovation of brewing process with CDR BeerLab®

We present the important study “Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments” done by the Institute of Biometeorology of National Research Council (CNR) in Florence, Italy. The chemical analysis for the quality control in brewing process, involved in the study, has be done with CDR BeerLab®, by the CNR researchers.

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Spectroscopic analyses of foods with a low environmental impact – ISA Conference 2016

Aanalytical Spectroscopy meeting ISA 2016

At the conference ISA 2016 organized by the University of Bari, University of Basilicata and Società Chimica Italiana (Italian Chemical Society) prof. Massimo Innocenti, Department of Chemistry, University of Florence held the presentation “Spectroscopic Analysis of eco-foods”, in collaboration with researchers from the chemical CDR laboratories. Application Example evaluated in the presentation is the range of the CDR FoodLab® analysis systems that specialize and optimize the use of photometric technology in terms of cost, the amount of reagent used and analysis time.

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