Chemical analysis on vegetables purées for quality control of the finished product.
By Dott. Marina Bicchiega (cdr laboratories).

			TESTS ON PUREE Chloride L-Lactic acid
The chemical analysis of vegetables purées is of considerable importance in the quality control of the finished product to determine the level of freshness of a food product during its shelf life. The FoodLab system, developed by CDR (www.cdr-mediared.com), makes it possible to determine in just a few minutes the concentration of some parameters in vegetables purées without any previous treatment of the sample, thus lowering the risk of possible contamination during handling. . The Foodlab system is composed of an portable analyzer using sophisticated spectrophotometry and a series of dedicated reagents, developed by the CDR research laboratories, and using previously dispensed, non-returnable (disposable) cuvettes, requires neither specialized personnel nor reagent preparation. The individual test is carried out by dispensing into a test tube a minimum predefined amount of sample, which, through appropriate reactives, develops a colorimetric reaction. Actually chemichal analysis for the vegetables purées quality control carried out using FOODLAB are: Chloride It makes it possible to dose precisely the quantity of sodium chloride added to certain vegetable purées. Given the extreme speed and ease of performing the test, any necessary adjustments can be made in real time directly in the production plant. You can find more information about Chloride in vegetable puree and sauces in cdr-mediared.com "Chlorides in vegetable puree and sauces" page L-Lactic acid Lactic acid is the product of the fermentation of lactose mainly through microbic activity. Its concentration depends on the total bacterial charge and it can be a useful indicator of a good state of food product conservation. You can find more information about Lactic acid in vegetable puree and souces in cdr-mediared.com "Lactic acid in vegetable puree and souces" page