Food & Beverage Industry

Food & Beverage Industry

Quality control in the food and beverage industry can ensure consumer safety in a variety of ways, including hazard identification, food quality management, and the identification of potential hazards present in food, such as contaminants, microorganisms, and chemicals. This quality control involves the analysis and measurement of food throughout the production process. This ensures that food meets established specifications and does not deviate from them. These specifications may relate to the safety, nutritional value, and sensory quality of the product.

Solutions for Food & Beverage Industry

Kjeldahl Nitrogen Analyzer use

Kjeldahl Nitrogen Analyzer for Food & Beverage

  1. Determination of protein content in dairy products, meat, cereals and other foods
  2. Identification of adulterated substances through abnormal nitrogen content
  3. Volatile basic nitrogen (TVB-N) determination
Refractometer use

Refractometer for Food & Beverage

Precise control of sugar content and concentration: Juice concentration and filling：Real-time monitoring of sugar content (Brix value) during the concentration process

Carbonated beverages and dairy beverages

  • Winemaking: initial grape juice sugar content (20°Brix)
  • Beer production: original wort concentration/fermentation liquid sugar content
  • Soy sauce/vinegar fermentation: amino acid nitrogen/total acid concentration
AAS use 1

AAS for Food & Beverage

  • Harmful heavy metal pollution detection: mainly used for quantitative analysis of toxic heavy metals such as lead, cadmium, mercury, and arsenic in food.
  • Essential trace elements and nutritional analysis: Determine the content of essential trace elements such as iron, zinc, copper, and calcium, and evaluate the nutritional value of food.
  • Raw material monitoring: Screen heavy metal residues and trace element abundance and deficiency in agricultural products to ensure raw material safety
  • Finished product inspection: Companies use AAS to verify whether the final product meets the national standard limit.
Nano spectrometer use

Nano Spectrometer for Food & Beverage

  • Protein detection: Using the ultraviolet absorption characteristics of amino acids such as tyrosine (274nm) and tryptophan (280nm) in protein, the protein content in dairy products can be accurately determined2;
  • Vitamin quality determination: Rapidly evaluate the effectiveness of nutritional enhancers through specific wavelengths
NIR use

NIR for Food & Beverage

  • Liquids: Faster measurements of water, protein, fat, free fatty acids, ethanol, density, solids, organic acids, carbohydrates and other key components in liquids
  • Dairy: Fast and accurate measurements of fat, water, protein, lactose, casein, total solids and other key components
  • Baked goods: Get critical quality results for protein, moisture, oil, particle size, ash, pigment, starch breakdown and water absorption
HPLC use 1

HPLC for Food & Beverage

  1. Preservative detection: Simultaneously determine the content of preservatives such as benzoic acid, potassium sorbate, and dehydroacetic acid, with a detection limit as low as 0.1μg/mL
  2. Sweetener and pigment screening: Analyze synthetic pigments such as saccharin sodium, acesulfame potassium, sodium cyclamate, and tartrazine in beverages
  3. Antioxidant analysis: Separate 9 antioxidants (such as BHA and TBHQ) in oils and fats at one time
  4. Pesticide and veterinary drug residue analysis: Organophosphorus pesticides, such as trichlorfon and ethyl paraoxon, etc.
GC use 2

GC for Food & Beverage

  1. Monitoring of harmful substances in packaging materials: Detection of the migration of plasticizers (phthalates) in food plastic packaging, such as DBP, DEHP and other toxic substances
  2. Pesticide residue detection: Accurate determination of organophosphorus (trichlorfon, etc.) and organochlorine pesticide residues in fruits and vegetables; Methanol/fusel oil in wine
  3. Fatty acid composition analysis: GC chromatography to achieve high-resolution separation of saturated/unsaturated fatty acids
  4. Fermentation product monitoring: Quantification of volatile components such as ethanol and ethyl acetate in fermented foods such as beer and soy sauce

Other Industries