What is it about?
Carbon, nitrogen and protein are among the most important parameters in food and feed analysis. But before the analyser is even used, the quality of the analytical result has already been determined by the sample preparation.
Natural products such as cereals, oilseeds or meat are inherently inhomogeneous. Those who do not grind and homogenise carefully risk obtaining measured values that do not reflect reality, but are an artefact of the methodology.
This webinar uses real experimental data to show what effects too coarse, too fine or optimal grinding have – and why moisture content is the decisive indicator of sample quality.
Who Is This Webinar Suitable For?
This webinar is aimed at
- analysts and laboratory managers in the food and feed industry
- quality managers in agricultural and processing companies
- employees in testing institutes and accredited laboratories
- and all those who perform or are responsible for norm-compliant C/N and protein analyses.
The key question
Heat input during size reduction measurably changes the sample: moisture escapes, volatile compounds are lost – and C/N values appear to rise, even though nothing has changed in the sample itself.
At the same time, too coarse grinding produces inhomogeneous sub-samples where individual measurements differ greatly from one another and no reproducibility is possible.
The optimal degree of grinding lies exactly between these two extremes – and this range is narrower than often assumed. Typical food matrices examined include: sunflower seeds, wheat, meat and bacon
Fast, Precise, Automated: Modern Elemental Analysis in the Laboratory
Gain insights into modern analytical technologies: the simultaneous determination of carbon and nitrogen or protein in just 2 minutes and 30 seconds using the Dumas combustion method, as well as complementary moisture determination by thermogravimetry. For norm-compliant, reproducible results and a meaningful assessment of sample quality.
Your specific questions are welcome to be addressed live during the webinar!