Handling of routine physical and chemical testing of food

Service Details Preface: Food physicochemical testing refers to the use of physical and chemical methods to test food using a certain measuring tool or instrument equipment. Food physics and chemistry mainly detect the nutritional composition and chemical pollution issues of various foods, including animal based foods (such as meat, dairy, eggs, aquatic products, bee products), plant-based foods, beverages, seasonings, food additives, and health foods. Food physicochemical testing is the hygiene inspection and quality supervision of food to ensure that it meets nutritional needs and hygiene standards. Its purpose is to conduct hygiene inspection and quality supervision of food to ensure that it meets nutritional needs and hygiene standards, ensure food quality, prevent food poisoning and foodborne diseases, and ensure food safety. Test scope: Food, agricultural products, pre packaged foods, beverages, food additives, and other types of food. Test items: moisture, ash content, acid value, peroxide value, pH value, relative density, viscosity, optical rotation, volatile base nitrogen, saponification value, water insoluble substance, water extract, lycopene, malondialdehyde, insoluble impurity, soluble solid, particle size, conductivity, refractive index, sliding melting point, fusel oil, oil insoluble impurity, total free amino acid, histamine, barium, sulfur dioxide, total acid, trimethylamine nitrogen Fluoride ions, free fatty acids, disodium nucleotides, ammonium salts, iodine, volatile acids, unsaponifiable substances, nitrite, crude fiber, amino acid nitrogen, water-soluble ash alkalinity, boric acid, starch, nitrogen content, free mineral acid, chloride, sulfate, caffeine, (total) alkalinity, potassium ferrocyanide, acid value, phosphorus, carbonyl value, non fat solid, free gossypol, urease test, cyanide, thawing water loss rate, methanol, iodine value Alcohol content, ethanol concentration, tea polyphenols, sodium glutamate, and 5 '- guanosine disodium. Due to the different physical and chemical test items for each food, the above are some of the food physical and chemical test substances. Test standard: GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food; GB 5009.4-2016 National Food Safety Standard - Determination of Ash in Food; GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Foods; GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods; GB 5009.237-2016 National Food Safety Standard - Determination of pH Value in Food; GB 5009.2-2016 National Food Safety Standard - Determination of Relative Density of Food; GB 5009.228-2016 National Food Safety Standard - Determination of Volatile Base Nitrogen in Foods; GB/T 10247-2008 Method for Measuring Viscosity; GB/T 12456-2008 Determination of Total Acids in Foods; GB/T 12457-2008 Determination of Sodium Chloride in Foods; GB/T 152 0173 3840-2008 Determination of crude fat in food; GB/T 5534-2008 Determination of saponification value of animal and vegetable fats and oils; GB/T 8305-2013 Determination of tea extract; GB 5009.139-2014 National Food Safety Standard - Determination of Caffeine in Beverages; GB/T 18979-2003 Determination of aflatoxin in food - Immunoaffinity chromatography purification - High performance liquid chromatography and fluorescence spectrophotometry; GB/T 21911-2008 Determination of Phthalate Esters in Foods; GB/T 21915-2008 Determination of Natamycin in Foods - Liquid Chromatography Method; GB/T 21927-2008 Determination of tert butyl hydroquinone in food - High performance liquid chromatography; GB/T 22110-2008 Determination of Trans Fatty Acids in Foods - Gas Chromatography; GB/T 22220-2008 Determination of Cholesterol in Foods - High Performance Liquid Chromatography; GB/T 22221-2008 Determination of Fructose, Glucose, Sucrose, Maltose, and Lactose in Foods - High Performance Liquid Chromatography; GB/T 22223-2008 Determination of Total Fat, Saturated Fat (Acid), and Unsaturated Fat (Acid) in Foods - Hydrolysis Extraction Gas Chromatography Method; GB/T 22224-2008 Determination of Dietary Fiber in Foods - Enzyme Gravimetric Method and Enzyme Gravimetric Method - Liquid Chromatography Method; GB/T 22235-2008 Determination of Liquid Viscosity; GB/T 22253-2008 Determination of Alitame in Foods; GB/T 22254-2008 Determination of Aspartame in Foods; GB/T 23372-2009 Determination of Inorganic Arsenic in Food - Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry; GB/T 23373-2009 Determination of Antioxidants BHA, BHT, and TBHQ in Foods; GB/T 23374-2009 Determination of Aluminum in Food - Inductively Coupled Plasma Mass Spectrometry; GB/T 23377-2009 Determination of Dehydroacetic Acid in Foods - High Performance Liquid Chromatography; GB/T 23378-2009 Method for the determination of neotame in food - High performance liquid chromatography; GB/T 23381-2009 Determination of 6-benzyladenine in Foods - High Performance Liquid Chromatography; GB/T 23382-2009 Determination of Sodium Propionate and Calcium Propionate in Foods - High Performance Liquid Chromatography; GB/T 23383-2009 Determination of sodium diacetate in food - High performance liquid chromatography method; GB/T 23490-2009 Determination of Water Activity in Foods; GB/T 23495-2009 Determination of Benzoic Acid, Sorbic Acid, and Saccharin Sodium in Foods - High Performance Liquid Chromatography; GB/T 23496-2009 Determination of Prohibited Substances in Food - High Performance Liquid Chromatography with Alkaline Orange Dye; GB/T 23499-2009 Method for the determination of residual hydrogen peroxide in food; GB/T 23502-2009 Determination of Ochratoxin A in Food - Immunoaffinity Chromatography Purification High Performance Liquid Chromatography; GB/T 23503-2009 Determination of deoxynivalenol in Food - Immunoaffinity Chromatography Purification High Performance Liquid Chromatography; GB/T 23504-2009 Determination of Zearalenone in Food - Immunoaffinity Chromatography Purification High Performance Liquid Chromatography; GB/T 23749-2009 Determination of Sodium Copper Chlorophyll in Foods - Spectrometric Method; The determination of 1,2-propanediol in food according to GB/T 23813-2009, as there are too many standards for physical and chemical inspection of food, we will not list them one by one. Sample requirements: 200g sample Test cycle: 5-7 working days Test price: electronic negotiation

The above article is a partial list. For more testing needs and details, please consult the online consultant of the free consulting agency: 152  0173  3840 (phone and WeChat), conducting testing on over a hundred inspection websites - issuing authoritative testing reports has legal effect

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China