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Chemical-Physical and Biochemical Laboratories

last modified Jan 25, 2012 12:03 PM
IBIMET can provide measures of the intrinsic parameters that determine the quality of fresh and processed products.
Chemical-Physical and Biochemical Laboratories

Biochemical Analysis

Physical-Chemical Analysis

The IBIMET Institute is skilled in analyzing the main technological indices of food products at all stages of the production chain (collection, storage, consumption). The results of chemical-physical analysis contribute to the interpretation of the sensory analysis.The technological analysis of quality parameters of fruit and vegetables are:

  • Average fresh weight (grams);
  • Dry Weight (% of fresh weight);
  • Size (mm);
  • Color (peel, pulp);
  • Refractometric dry residue (° Brix);
  • Hardness (Kilograms);
  • Titratable acidity (grams of acid per 100 grams of juice).

Biochemical Analysis

At the IBIMET there are also two laboratories dedicated to the determination of the biochemical constituents most frequently used in the characterization of agro-industrial products:

  • Soluble sugars (xylose, glucose, fructose, sucrose, maltose, raffinose, etc.).
  • Insoluble sugars (starch and fruttosani);
  • Sugar alcohols (mannitol, sorbitol, inositol, etc.).
  • Organic acids (malic ac., BC. Citric ac. Tartaric ac. Quinico, etc.).
  • Fatty acids (palmitic, stearic, oleic, linoleic, linolenic, etc.).
  • Pigments (chlorophyll, xanthophylls);
  • Fat-soluble vitamins (tocopherols, carotene).

 

Food Processing

Moreover, in the institute there is a laboratory dedicated to the preparation of food that require processing (cooking, pressing, etc..) before chemical analysis or sensory analysis.

Contacts:

Edoardo Gatti

Gianpaolo Bertazza

Stefano Predieri