Chemical reactions occurring between atmospheric oxygen and sensitive components of raw materials or finished products are some of the most important causes of product degradation. Fat oxidation is recognised as one of the main factors affecting sample shelf-life, even for low fat products, causing product rancidity by the formation of offflavours due to aliphatic aldehydes or other volatile compounds. Therefore, the oxidation stability is one of the most important characteristics to be evaluated during product development and control.
OXITEST Oxidation Test Reactor
The OXITEST is the perfect response for accelerated oxidation stability tests, both on raw materials and finished products, without the need for any preliminary fat separation. It can test the oxidation stability on various sample types, being the optimal solution especially designed for R&D, Product Development and Quality Control labs in food, cosmetic and petrochemical industries.
The OXITEST speeds up the oxidation process because of the two accelerating factors, temperature and oxygen pressure, usually set at 90 °C and 6 bars, according to the most common applications. The instrument measures the absolute pressure change inside the two chambers, monitoring the oxygen uptake by reactive components in the sample and automatically generates an IP value.
|Features and Benefits|
In order to obtain a visible oxidation flex, the sample tested should contain at least 4-5% of fat. When product degradation is mainly due to the loss of the aromatic components and the oxidation flex is not visible, information on the product oxidation can be achieved by combining OXITEST with the gas-chromatographic technique.
Up to 4 OXITEST units can be connected to the same PC, remaining completely independent of each other to increase the productivity and flexibility.
Validation procedure on OXITEST for the EVALUATION OF FOOD OXIDATIVE STABILITY by using EURACHEM GUIDELINES.
What is an IP?
The test allows the sample oxidation curve to be obtained, characterized by an Induction Period (IP).
The Induction Period is the time required to reach the starting point of oxidation, corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.
The longer the Induction Period, the higher the stability against oxidation over time.
The operator can create test reports for a single test or compare different analyses for a better interpretation of the data.
OXISoft™ is available in different languages and comes with a pre-installed library of methods related to a wide range of sample types.
The operator can use and modify them, or create his own methods. Many parameters can be investigated, including:
By comparing the results, OXISoft™ will be able to automatically distinguish the best formula, easily recognizable by the higher IP, for R&D applications on food products.
...before the analysis
The samples are weighed in titanium sample holders and placed into the two independent titanium chambers, where temperature and oxygen pressure are automatically adjusted to by the software according to the entered data.
...during the analysis
In the main window the user can continuously check the instrument status, pressure and the temperature on the right side of the page.
Up to 4 OXITEST can be managed by the same software at the same time, for the maximum productivity. The real time graph constantly shows the progress of the analysis.
...after the analysis
Once the analysis is completed, the operator will find all the test information in the main window, with graph, info about the method and results. All analysis data are stored into databases and can be exported in .xls, .txt and .csv format to PC or LIMS.
The operator can also create test reports for a single test or report a comparison between multiple analyses for a better interpretation of the data.
All the results and reports can be output to a printer or saved for GLP compliance.
Results can be output to a printer.
Fields of Application and Samples
OXITEST works directly on the whole sample without the need for preliminary fat separation, ensuring representative results on solid, semi-solid and liquid samples, raw and finished products:
|Food, feed and beverage industry||Environmental industry||Pharmaceutical and chemical industry|
|Number of oxidation chambers||2|
|Capacity single chamber||up to 100 ml|
|Power supply||230 V / 50-60 Hz|
|Weight||16.5 Kg (36.3 lb)|
|Dimension (W x H x D)||365 x 190 x 485 mm (14.6 x 7.6 x 19.4 in)|
|Temperature range||from room temp. to 110°C|
|Pressure range||0 - 8 bar|
|Out-range temperature||visual alarm|
|Damaged probe||visual alarm|
|INSTRUMENT||POWER SUPPLY||CODE NO.|
|OXITEST||230 V / 50- 60 Hz||F30900248|