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Food

Alimenti

Dall'analisi in tracce degli ingredienti alimentari a controlli di qualità degli aromi, al monitoraggio continuo di composizioni e concentrazioni fino a sofisticate analisi della sensazione in bocca dei prodotti alimentari, nonché del comportamento di miscelazione e mescolazione: Anton Paar offre un'ampia gamma di soluzioni per l'analisi di prodotti alimentari in laboratorio e durante il processo di produzione. Cercate lo strumento di misura che meglio risponde alle vostre esigenze nella lista riportata sotto oppure contattateci direttamente.

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Abbemat 3X00 Rifrattometri compatti

Abbemat Heavy Duty

Abbemat Heavy Duty Line

Sensore accessorio di pressione/temperatura per un controllo accurato della reazione all'interno del recipiente di riferimento del rotore 16MF100 e/o del rotore 16HF100.

Accessorio sensore p/T

Il sensore accessorio di pressione consente un controllo accurato della reazione all'interno del recipiente di riferimento del rotore 16MF100 o del rotore 16HF100. I dati della pressione vengono trasferiti al forno tramite un segnale a infrarossi. Se necessario, il sensore accessorio della pressione può essere trasformato in un sensore accessorio di pressione/temperatura.

Accessorio sensore pressione

Analizzatore dinamico-meccanico: MCR 702 MultiDrive

Autocampionatore riscaldato: Xsample 610 H

Autocampionatore: Xsample 320

Autocampionatore: Xsample 340

Autocampionatore: Xsample 520

Perfect results with automatic cleaning and needle washing using up to three cleaning solvents.

Autocampionatore: Xsample 530

La camera umida criogenica CHC plus+ è un'esclusiva combinazione della camera umida criogenica multifunzione CHC e di un generatore avanzato di umidità (RH) per l'analisi tramite diffrazione di raggi X di modifiche strutturali di materiali dipendenti dall'umidità e/o dalla temperatura

Camera umida criogenica CHC plus⁺

The Starch Cell in combination with the MCR rheometer enables the easy analysis of starch gelling behavior at the required high heating and cooling rates.

Cella per amidi – Misura pastificazione amidi

Densimetro palmare: DMA 35 Basic

Densimetro portatile: DMA 35

Densimetro: DMA™ 1001

Densimetro: DMA™ 4100 M

Densimetro: DMA™ 4500 M

Densimetro: DMA™ 5000 M

Densimetro: DMA™ 501

Il rotore per digestione acida 16MF100 con 16 recipienti a pressione è progettato per un'elevata produttività e una manipolazione efficiente.

Digestione a microonde: Rotor 16MF100

Digestione a microonde: Rotor 24HVT80

Il rotore per digestione acida 16HF100 con 16 recipienti ad alta pressione è progettato per un'elevata produttività e una manipolazione efficiente.

Digestione a microonde: Rotore 16HF100

HPA-S garantisce le migliori prestazioni in termini di digestione dei campioni per l'analisi AAS, ICP e di voltammetria mediante via umida ad alta pressione. Il metodo di digestione utilizzato dall'HPA-S è una procedura di riferimento internazionalmente riconosciuta e lo stesso è in funzione in numerosi laboratori come strumento di routine ad altissime prestazioni.

Digestione ad alta pressione: HPA-S High Pressure Asher

Il rotore 16SOLV HF100 espande le possibilità del Multiwave PRO in termini di digestione ed estrazione assistite da microonde di campioni organici e inorganici e può essere facilmente modificato per applicazioni di digestione acida cambiando i tappi a vite.

Digestione ed estrazione a microonde: Rotor 16SOLV HF100

Il rotore 16SOLV MF100 espande le possibilità del Multiwave PRO in termini di digestione ed estrazione assistite da microonde di campioni organici e inorganici e può essere facilmente modificato per applicazioni di digestione acida cambiando i tappi a vite.

Digestione ed estrazione a microonde: Rotor 16SOLV MF100

Il rotore 1DRY è l'accessorio ideale per una manipolazione efficiente dei campioni prima della digestione. L'essiccamento assistito da microonde richiede un quarto del tempo impiegato dai metodi tradizionali e non provoca carbonizzazione o contaminazione dei campioni.

Essiccamento assistito da microonde: Rotor 1DRY

Il rotore 8EVAP è un accessorio innovativo per l'evaporazione a microonde con il sistema modulare di preparazione dei campioni a microonde Multiwave PRO. Semplifica e accelera notevolmente l'evaporazione assistita da microonde di acidi e concentrazioni di soluzioni di campioni acquosi in 8 recipienti contemporaneamente.

Evaporazione a microonde: Rotor 8EVAP

HTR Compact: reometro campionatore automatico per un'elevata produttività di campionamento

HTR: reometro automatizzato per la massima produttività e la gestione complessa di campioni

HTX: misura della viscosità, densità, concentrazione di liquidi, elevata automazione ed espansibilità

Abbemat Performance e Performance Plus

Linea Abbemat Performance e Performance Plus

Litesizer™ 100

Litesizer™ 500

Modulo misura bevande pH ME e Modulo misura pH ME

Monowave 450: Estrazione automatizzata assistita da microonde

Mulino a sfere BM500

Penetrometer PNR 12 with accessories for cone penetration and needle penetration.

Penetrometro: PNR 12

Polarimetro automatico di processo Propol

Polarimetro automatico di processo: Propol

Polarimetro circolare modulare MCP 100

Polarimetro circolare modulare: MCP 5100/5300/5500

MCP 150

Polarimetro compatto modulare MCP 150

Reometri: MCR 102, MCR 302, MCR 502

Reometri: MCR 72 e MCR 92

The RheolabQC is the quality control rheometer from Anton Paar. RheolabQC with temperature device C-PTD 180/AIR/QC and with Flexible Cup Holder.

Reometro rotazionale: RheolabQC

Rifrattometro in linea L-Rix 5000/5100/5200

Scambiatore di campioni riscaldati: Xsample 630 H

Sensore combinato velocità del suono e densità L-Com 5500

Sensore di densità L-Dens 3300

Sensori di densità serie L-Dens 7000

Sensori velocità suono L-Sonic 5100/L-Sonic 6100

Sistema automatico di diluizione e dosaggio DDS

Sistema automatico di diluizione e dosaggio: DDS

Sistema computerizzato per analisi qualità della barbabietola da zucchero: Betalyser

Sistema di digestione a microonde: Multiwave GO

The Multiwave PRO microwave reaction system serves two groups: professionals in trace analysis and synthetic chemistry.

Sistema di reazione a microonde: Multiwave PRO

Software per l'analisi delle particelle: Kalliope™

Cora 5X00 Raman Spectrometer

Spettrometri Raman da banco portatili: Cora 5X00

Cora 7X00 Raman Spectrometer with Fiber-optic probe

Spettrometri Raman da banco: Cora 7X00

Spettrometro Raman portatile: Cora 100

Stadio allineamento controllabile da PC

Sucrolyser

Vista dall'alto del sensore della temperatura T-probe montato sul rotore 8N del Multiwave PRO.

T-probe

Termometri di alta precisione: MKT 50 e MKT 10

Testa di misura per reometro a taglio dinamico: DSR 502

Tester della stabilità ossidativa: RapidOxy 100

Tribometri MCR

Ultra Nanoindentation Tester (UNHT³)

Viscosimetro in linea: L-Vis 510

Viscosimetro rotazionale ViscoQC 100

Viscosimetro rotazionale ViscoQC 300

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Anton Paar Applicazioni

Determination of Glucosamine via Polarimetry

Determination of Glucosamine via Polarimetry

Glucosamine is used as a joint supplement for the treatment of arthralgia and osteoarthritis. In order to have high-quality products the optical rotation of glucosamine needs to be analyzed via polarimetry.

Polarimetric Determination of Lactose Content in High Lactose Dairy Products

Polarimetric Determination of Lactose Content in High Lactose Dairy Products

The quality of milk and milk powders depends, among others, on the lactose content. The lactose needs to be extracted from dairy products having high lactose content (e.g. milk and milk powders) before using the polarimeter for concentration determination.

Determination of Honey Purity and Quality by Polarimetry

Determination of Honey Purity and Quality by Polarimetry

Honey processing industries use polarimeters to distinguish between blossom and honeydew honeys due to opposed optical rotations. The specific rotation in honey is a quality parameter according to several international standards.

Determination of Moisture in Honey by Refractive Index

Determination of Moisture in Honey by Refractive Index

The moisture content of honey is an important quality criterion as it determines the honey’s ability to remain stable and to resist spoilage by yeast fermentation.

Starch Decomposition with Subsequent Polarimetric Content Determination

Starch Decomposition with Subsequent Polarimetric Content Determination

This method is suitable for the determination of starch and high molecular weight starch degradation products in food or feedstuffs in compliance with the EC Commission Directive 86/174/EEC and Council Directive 96/25/EC. Please note that this method requi

Refractometric analysis of fats and oils

Refractometric analysis of fats and oils

The refractive index or butyro value of animal and vegetable fats and oils is a quickly measured, easily generated quality parameter value. Moreover, it helps to differentiate between different fats, such as butter and margarine.

Polarimeters for Processing Applications

Polarimeters for Processing Applications

The Propol process polarimeter is ideal for process applications on chiral compounds such as sugars and pharmaceuticals. It is designed to be placed inline or in bypass allowing continuous measurements.

Food - Rheological Characterisation of Chocolate with the RheolabQC

Food - Rheological Characterisation of Chocolate with the RheolabQC

Knowledge of rheological properties such as the viscosity or yield point is essential for the manufacturing process of chocolate and for the design of end products regarding for example the "mouth-feel".

Continuous Monitoring of Hydrogen Peroxide

Continuous Monitoring of Hydrogen Peroxide

Relevant for detergents/cleaners, descaling agent, beverages, food industry, pharmaceuticals, personal care

Glycerol

Glycerol

Glycerol is used in various industries as a moisturizer, a thickener, as antifreeze or as a precursor for explosives. Its quality as well as its concentration in solution can be determined by using refractometry.

Quality Control of Saline Solution

Quality Control of Saline Solution

Abbemat refractometers from Anton Paar are valuable instruments for the precise analysis of concentration and purity of saline solutions.

Improve Digestion Quality and Save Money – Microwave Digestion rules out Open Digestion

Improve Digestion Quality and Save Money – Microwave Digestion rules out Open Digestion

Reliable elemental analysis results need robust sample preparation to destroy sample matrices or to separate matrix from analytes. The sample preparation step is by far the most error-prone and critical step of the analytical procedure.

Fat Determination of Chocolate

Fat Determination of Chocolate

Chocolate is very delicious and makes you feel happy. Its fat content, often from e.g. hazelnut oil or cocoa butter, is an important quality parameter and can be determined refractometrically.

Application RapidOxy: Vanilla Extracts

Application RapidOxy: Vanilla Extracts

The stability of different vanilla extracts was tested at 100 °C and 140 °C.

Intelligent Quartz Control Plates for Polarimetric Calibration and Adjustment

Intelligent Quartz Control Plates for Polarimetric Calibration and Adjustment

Modern polarimeters are calibrated or adjusted with intelligent quartz control plates that do not require manual data entry in order to ensure data traceability.

Application PNR 12: Testing of Food

Application PNR 12: Testing of Food

Various test kits are available for different products and standards or manual and automatic surface detection. The choice of the accessories depends on the consistency and conductivity of the sample.

Application RapidOxy: Stability of Edible Fat

Application RapidOxy: Stability of Edible Fat

The oxidation stability of edible fat was tested at different storage conditions on the example of margarine.

Application PNR 12: Consistency of Margarine and Other Edible Fats

Application PNR 12: Consistency of Margarine and Other Edible Fats

The Penetrometer PNR 12 is suitable for consistency measurements required in the food industry. Various accessories and test kits according to the AOCS and the Unilever method are available for edible fats like butter, margarine and others.

From Condensed Milk to Powdered Milk

From Condensed Milk to Powdered Milk

L-Vis 510 – Solid as a rock and rolling with your sample

HACCP and Product Safety: Cover Your Critical Points with Anton Paar

HACCP and Product Safety: Cover Your Critical Points with Anton Paar

Relevant for all food and beverage manufacturers, mPDS 5 users, Davis 5 users

Spherical Nanoindentation of Polyacrylamide Hydrogels using the Bioindenter (BHT)

Spherical Nanoindentation of Polyacrylamide Hydrogels using the Bioindenter (BHT)

Milk: Know the particles, know the quality

Milk: Know the particles, know the quality

The size of the fat particles in milk can vary, which strongly affects milk quality. Characterizing milk-based particles is fast and accurate with the Litesizer™ 500.

Application RapidOxy: Stability of Edible Oils

Application RapidOxy: Stability of Edible Oils

Analysis on edible oils at different test temperatures.

Identifying three different particle sizes in one sample with DLS

Identifying three different particle sizes in one sample with DLS

Particle suspensions often contain more than one size of particle. However, many particle analyzers cannot resolve particle mixtures, instead they detect an average of all sizes. The Litesizer™ 500 can detect three sizes in one sample.

Nanoparticles for Ceramics: Size, Stability & pH

Nanoparticles for Ceramics: Size, Stability & pH

In nanoparticle suspensions that will be used in ceramics, particle size and stability are of vital importance. Suspension stability is essential to ensure that the particles to stay in suspension, and maintain constant particle size.

Determination of Glucosamine via Polarimetry

Determination of Glucosamine via Polarimetry

Glucosamine is used as a joint supplement for the treatment of arthralgia and osteoarthritis. In order to have high-quality products the optical rotation of glucosamine needs to be analyzed via polarimetry.

Application RapidOxy: Stability of Peppermint Oil

Application RapidOxy: Stability of Peppermint Oil

The stability of peppermint oil with and without antioxidants was tested with the RapidOxy and in accordance with the standard EN 14112.

Application RapidOxy: Stability of Cocoa Mass

Application RapidOxy: Stability of Cocoa Mass

The stability of differently processed cocoa samples was tested with the RapidOxy.

Application RapidOxy: Repeatability of Test Results

Application RapidOxy: Repeatability of Test Results

The repeatability of test results for sunflower oil was tested.

Application RapidOxy: Oxidation Stability of Food Emulsifiers

Application RapidOxy: Oxidation Stability of Food Emulsifiers

The oxidation stability of the food emulsifier Sorbitan Tristerate was tested without and with antioxidant.

Application ADU 5: Distillation of Food Flavors

Application ADU 5: Distillation of Food Flavors

It is essential for producers of food, flavors or fragrances to check the qualityof their products and formulations. With the test described the quality and accuracy of the formulation of food flavors was analyzed with the ADU 5.

Food, Beverage - Viscosity Testing of Fruit and Vegetable Juices and Purees

Food, Beverage - Viscosity Testing of Fruit and Vegetable Juices and Purees

The rheological characterisation of food and beverages with the Rotational Rheometer RheolabQC gives essential information about their processing properties and also on the customer’s opinion of the end product.