A Small Overview and Comparison
The protein content in food and feeds is one of the parameters that are commonly analysed within most routine control samples in a food laboratory. Generally, the two most used reference methods/technologies are the wet chemistry method after Kjeldahl and the combustion method after Dumas.Over the last thirty years, the Dumas combustion method for analysing protein content in food has been gaining popularity against the classic Kjeldahl method which has been the dominant method since the late nineteenth century (1883). And even though the Dumas method has several advantages over the Kjeldahl method, there is a debate over which of the two main approaches to the Dumas method is better.
Protein determination after Dumas – replacing your Kjeldahl?
Read our lates white paper related to protein analysis by comparing both methods, Dumas vs. Kjeldahl, and get a concise overview about the theories of operation and learn how the benefits of a LECO Dumas determinator can impact your workflow.