When foods processed with oil or nuts and seeds with a high fat content are stored for a long time, they start to generate an unpleasant odor and their taste degrades due to actions of enzymes in the air, humidity, heat, and light, which lower their product value. This product can measure the peroxide value which is the cause of these phenomena in a short time and in a simplified manner.
\nThis is more suitable for measurements of POV 10 or lower than the conventional peroxide value tester model 5 and can be used to check raw ingredients that just arrived or products before being shipped. <\/p>\n
\u25cf You can easily measure the peroxide value of foods processed with oil as well as nuts and seeds.
\n\u25cf It can significantly reduce work time and measurement costs compared to the official peroxide value measurement procedure (titration method).
\n\u25cf Measurement range is 2 to 8 meq\/kg. Color chart: 2\/4\/8<\/p>\n
\u25a0 The following items are required for measurements other than the product.
\n\u30fb Crusher or mortar (something to finely grind the sample)
\n\u30fb Hot plate (one that can be heated to 70 \u2103)
\n\u30fb Dispenser (one that can dispense 30 \u03bcL)
\n\u30fb Dispenser chip
\n\u30fb Balance (one that can measure 0.1 g)
\n\u30fb Tweezers
\n\u30fb Medicine spoon
\n\u30fb Pure water in a washed bottle<\/p>\n","protected":false},"excerpt":{"rendered":"
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