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.
Read More…Year after year, the popularity of juice continues to rise. As consumers become more health- and environmentally-conscious, juice has risen to the forefront as a sustainable, vegan, and nutritious beverage option. It certainly doesn't hurt that with the pandemic, people have shifted to entertaining at home and making their own mixed drinks with juices as mixers. But how does juice actually hold up to nutritional demands?
Read More…The Dumas method has several advantages over the Kjeldahl method: it is much faster, with much lower operating costs, no real safety issues, and no toxic waste produced. However, there is a debate over which of the two main approaches to the Dumas method is better: a vertical or a horizontal combustion furnace. Determined to settle the question on which method is more precise and offers the most advantages, LECO chemists analyzed many sample types in both an FP828 and an FP928.
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