Laboratory equipment, VELP

Shelf-life studies

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Oxidation stability study

OXITEST is provided with two oxidation chambers, in order to perform the accelerated oxidation test in duplicate on the same food, on two different formulations of food or on two different foods to compare their stabilities. It is possible to test pure oils and fats, raw materials and all kinds of food (liquid, semi-solid, solid) containing fats, getting their oxidation stability (resistance to go rancid) in a short time, thanks to the standardized operating conditions.
The most important advantage offered by the instrument is the possibility to perform the oxidation test on the complete food or feed, without a preliminary separation of the lipids contained, while shortening the analysis time and obtaining a stability parameter more significant.
The user friendly software controls the entire oxidation process of the sample (using comparatively high temperatures and oxygen over-pressure) and calculates the Induction Period in automatic way. For each Oxidation Test, it’s possible to get a complete Test Report detailing the conditions and parameters of the test (sample name and quantity, temperature, bar of oxygen, Induction Period), lab information and visualizing the complete oxidation curve of the tested sample.

SLIM 2008

3rd Shelf Life International Meeting , June 25-27, Ischia (Naples, Italy)

The Italian Scientific Group of Food Packaging (GSICA) in co-operation with other Italian research organisations, announces SLIM 2008. The aim is to provide an international forum for presenting fundamental aspects of current development and future directions for research and application on the Shelf Life of packaged foodstuff. Prediction, testing and extension of the Shelf Life require a multi-disciplinary approach, involving chemistry, microbiology, food processing, food packaging, materials science. The scientific contributes from industries and academic institutions, carefully selected, are expected to contribute significantly to identify problems and to promote scientific discussions and further collaborative research cooperation concerning Shelf Life.

Preliminary validation of a new instrument for studying food oxidative stability (1450 KB)