Influence of Oxidation Stability on Quality, Effectiveness and Shelf-Life of a Product
In many cases the quality, effectiveness, and shelf-life of a product strongly depends on its oxidation stability. Therefore, it is absolutely crucial to know the oxidative behavior as it can directly correlate to a negative consumer’s perception. In order to guarantee that all properties of a product are maintained until used we offer a powerful tool with the RapidOxy 100.
One of the major benefits is its applicability with all kinds of products, like fluid, semi-solid, and solid samples which can be measured without any prior sample preparation. With the RapidOxy 100, Anton Paar clearly provides a simple and in many aspects time as well as cost saving way to determine, investigate, and if necessary also improve the oxidative behavior of various products.
Join us for a free webinar to learn how the RapidOxy 100 combines fully automatic accelerated aging with monitoring the oxygen consumption to enable:
-Screening of antioxidants, ingredients, processes, etc.
-Monitoring quality and storage conditions over time
-Estimating shelf-life of raw materials, components, and of the finished product
Who should attend? If you are working in the product development department in Industries such as food, flavors, fragrances, antioxidant solutions, cosmetics etc. then you should attend this webinar to get insights on increasing effectiveness and shelf life of your products.
Dr. Carolin Edinger studied Chemistry at Johannes-Gutenberg University – Mainz and majored in organic chemistry. She earned her PhD for researching the electrochemical deoxygenation of amides and related compounds. Since beginning of 2016 she works as Product Manager at Anton Paar. Matching her chemical education she is responsible for oxidation stability testing devices. Exploring application is one of her core businesses. In addition to that she is an active member of various standardization committees at ISO, CEN, ASTM, and AOCS and has taken the lead as convenor of CEN TC19 JWG1 (“Vegetable fats and oils and their by-products for use in automotive fuels”) and co-chair of ASTM D02.14 Working Group (“Oxidation stability Spark Ignition / Middle Distillate Fuels”).
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