Rancidity of vegetable oil is a major problem in food related industries. It occurs during storage and is caused by oxidation of unsaturated fatty acids resulting in foul odors and tastes in the product.
Fast, accurate determination of oxidative resistance allows manufacturers to make rapid and informed process control decisions. These decisions can affect the final quality of food products.
Bruker has developed a benchtop EPR and software solution specifically for measuring oxidation and shelf life in liquids. The combined system and SOP provide an easy workflow for measuring oxidation profiles in liquid samples. The key metrics such as induction time and end-point free radical concentration are automatically calculated. An intuitive software interface combines easy operation with automatic data acquisition and post-processing.
In addition to the instrument and dedicated software, the system comes with an optional sample automation unit to free you from routine measurement duties.