Category

FoodLab

Quality Control in food processing and production is essential.

Metrohm provides a significant range of scientific instruments and applications designed especially for these industries. Manufactured by the most renowned companies in their field, the instruments are not only sold and serviced by Metrohm but customers in Australia and New Zealand can tap into the vast knowledge and experience of the world’s leading scientists using Metrohm’s on location support and service.

pH measurement in the food industry

pH measurement in the food industry

pH influences digestibility, flavour, and stability in food and beverages. The pH value is an important parameter for the quality control of beverages. pH has a significant effect on the digestibility, flavour, and stability of any beverage. The pH value influences color/hue, flavour, redox potential, the ratio between free and...
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Pollutants from water treatment - A new methods

Pollutants from water treatment – a new method

Disinfectants used in water treatment, including among others chlorine and bromine, can react with natural organic matter and anthropogenic contaminants in the water to form disinfection byproducts (DBPs). Disinfection byproducts in natural waters The occurrence of disinfection byproducts in natural waters poses a health risk for humans as well as...
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Quality control in the seafood industry

Quality control in the seafood industry

BioSystems’ discrete analyser offers a simple and cost effective way to analyse automatically for key food safety parameters: Histamine as well as other parameters relevant for seafood processors (sulphite, nitrate, phosphates or allergens, among others). The system is an easy, fast, reliable and cost-effective solution for the seafood industry. Histamine determination...
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Water in food. Fast and accurate.

Water in food. Fast and accurate.

Karl Fischer titration provides the right result, fast. When water content is required, Karl Fischer is the technique required. Water influences profitability and taste Besides of taste and profitability the water content of foodstuff affects its weight, its look and texture and the shelf life. Food safety is also directly...
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Complete homogenisation of complex samples. Meat, fruits or grains with ease!

Complete homogenisation of complex samples. Meat, fruits or grains with ease!

The diversity of foodstuffs with their often very different product properties represents a real challenge for food testing laboratories. Before the actual analysis, the sample materials – which can vary strongly with regards to hardness and moisture – need to be homogenized and reduced to a sufficiently small particle size....
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Workshops: Food and Beverage Analysis in the Modern Laboratory

Workshops: Food and Beverage Analysis in the Modern Laboratory

Metrohm Australia / New Zealand has the pleasure of inviting you to our workshop – Food and Beverage Analysis in the Modern Laboratory. Experience firsthand the power behind the instruments and methods and benefit from our experts sharing their in-depth knowledge. We probably don’t need to emphasise the importance of...
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Identification of structurally very similar sugars using a portable Raman spectrometer

Identification of structurally very similar sugars using a portable Raman spectrometer

Raman is a fast alternative to the typically performed HPLC, FT-IR, colorimetric, and time consuming wet chemical identification of structurally similar sugars. Metrohm true handheld Raman spectrometer is perfectly capable of identifying of sugars such as D-galactose, D-glucose, D-maltose, D-mannose, D-sorbitol, fructose, sucrose and inositol. Rapid and non-destructive determination takes...
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Win a Metrohm pH Meter with your oldest running Metrohm instrument!

Win a Metrohm pH Meter with your oldest running Metrohm instrument!

Win an ultra modern Metrohm 913 Portable two-channel pH measuring instrument for measuring pH/mV and temperature. You will be optimally equipped for measurements in the field and in the laboratory. 75 years ago, on April 1, 1943, Metrohm commenced operations with a handful of employees in the Swiss town of...
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Wine analysis made easy

Wine analysis made easy

In the modern wine laboratory speed of analysis and management of labour cost are critical for a successful operation. The demands on a modern wine laboratory have increased substantially. Accurate results need to be available fast. Automation has become key. Doing it with the right instruments: BioSystems’ range of photometric...
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How long is the shelf life of your product?

How long is the shelf life of your product?

Storage life, or shelf life, of a product is an important consideration. The longer you store food, the higher the chance of it going bad. How do you know the length of time a product can be stored, on the shelf or in a shipping container? Through accelerated aging, exposure...
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The importance of homogenisation for food testing

The importance of homogenisation for food testing

Meeting stringent standards for food production or quality control is heavily dependent on reproducible and representative sample preparation. Food products are available in a great variety of forms and consistencies and are usually inhomogeneous.  From detecting hazardous substances to finding nutritional values, homogeneous and representative samples are required to obtain...
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Citric acid in beverages

Simpler sample preparation. Faster analysis. Citirc acid is regularly added to carbonated beverages as it acts as a natural preservative while also improving taste. Of course, it is important to have enough citric acid to prolong shelf life and taste, while avoiding adding too much. Too much of anything is...
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