Refrigerated and Frozen Food Testing

Infrared analysis equipment is an instrument suitable for food component analysis, widely used in the raw material analysis, quality control, and food safety testing of frozen foods. Its working principle utilizes infrared radiation to cause resonance absorption in substances, exciting molecular vibrations that emit radiation, allowing for the analysis of the properties and composition of the tested material. It is suitable for rapid detection of various components such as fats, proteins, and starch.

The electronic nose is a detection instrument based on gas sensing technology, suitable for detecting odors and taste quality. It employs a detection system composed of multiple sensors, capable of quickly detecting hundreds of odor molecules. The data is processed by a computer to quantitatively assess the quality of food odors and accurately determine whether the food has spoiled, making it a rapid and efficient testing method.

The high-performance liquid chromatograph (HPLC) is an instrument for separating and analyzing chemical substances, suitable for detecting residues, additives, and other chemical components in frozen foods. It separates mixtures into their constituent parts using high-pressure liquid mobile phases, followed by detection and analysis. In the detection of prohibited substances in frozen foods, HPLC can identify chemical components, playing an important role in ensuring the quality and safety of frozen foods.

The food probe is an instrument used to measure the internal temperature and humidity of frozen foods. It collects data through sensors to measure indicators such as internal temperature, humidity, pressure, and pH, helping to detect spoilage and contamination, thereby enhancing the quality and safety of frozen foods.