AT-710B Acidity/Acid Value/Chloride/Peroxide Value Tester for Food

Related standards for AT-710B acidity/acidity/chloride/peroxide value analyzer in food:

GB 5009.239-2016 National Food Safety Standard - Determination of Acidity in Food
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This standard specifies the methods for determining the acidity of raw milk and dairy products, starch and its derivatives, and grains and products.
The first method of this standard is applicable to the determination of acidity in raw milk and dairy products, starch and its derivatives, grains and products; The second method is applicable for determining the acidity of milk powder; The third method is applicable to the determination of acidity in milk and other dairy products.
The third method is potentiometric titration
principle
The volume of 0.1000mol/L sodium hydroxide consumed to neutralize 100g of the sample to pH 8.3 was calculated to determine its acidity.

GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Food
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This standard specifies three methods for determining acid value in various types of food - cold solvent indicator titration method (first method), cold solvent automatic potentiometric titration method (second method), and hot ethanol indicator titration method (third method).
The first method is applicable to edible oil samples that can be completely dissolved into clear solutions by cold solvents at room temperature. The scope of application includes seven categories: edible vegetable oil (excluding chili oil), edible animal oil, edible hydrogenated oil, shortening, artificial butter, vegetable fat cream, and vegetable oil.
The second method is applicable to edible oil samples and oil samples extracted from oily foods that can be completely dissolved into clear solutions by cold solvents at room temperature. The scope of application includes 19 categories: edible vegetable oil (including chili oil), edible animal oil, edible hydrogenated oil, shortening, artificial butter, vegetable fat cream, vegetable oil, fried snacks, puffed foods, baked and fried foods, nut foods, pastries, bread, biscuits, fried instant noodles, nut and seed sauces, animal based dried aquatic products, cured meat products, and chili sauce with added edible oil.
The third method is applicable to edible oil samples that cannot be completely dissolved into clear solutions by cold solvents at room temperature. The scope of application includes six categories: edible vegetable oil, edible animal oil, edible hydrogenated oil, shortening, artificial butter, and vegetable fat cream.
The second method is automatic potentiometric titration using cold solvents
principle
Extract oil and fat from food samples (pure oil and fat samples can be directly sampled) as samples, dissolve the oil and fat samples into a sample solution with organic solvents, and then neutralize and titrate the free fatty acids in the sample solution with potassium hydroxide or sodium hydroxide standard titration solution. At the same time, measure the pH change of the sample solution during the titration process and draw the corresponding pH titration volume real-time change curve and its first-order differential curve. The titration endpoint is determined based on the "pH jump" caused by the neutralization reaction of free fatty acids. Finally, the acid value of the oil and fat sample is calculated by the volume of the standard solution consumed at the titration endpoint.

GB 5009.44-2016 National Food Safety Standard - Determination of Chlorides in Food
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This standard specifies the methods for determining the chloride content in food by potentiometric titration, indirect precipitation titration, and silver titration (molar or direct titration).
The potentiometric titration method in this standard is applicable for the determination of chlorides in various types of food.
The Volhard method (indirect precipitation titration) and silver content method (molar or direct titration) of this standard are not applicable for the determination of chlorides in dark colored foods.
The first method is potentiometric titration
principle
After acidification treatment of the sample, acetone is added, and a glass electrode is used as the reference electrode and a silver electrode is used as the indicator electrode. The chloride in the test solution is titrated with silver nitrate standard titration solution. Determine the endpoint of titration based on the "jump" of the potential. Calculate the chloride content in food based on the consumption of silver nitrate standard titration solution.

GB 5009.227-2016 National Food Safety Standard Determination of Peroxide Value in Food
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This standard specifies two methods for determining the peroxide value in food: titration and potentiometric titration.
The first method of this standard applies to edible animal and vegetable oils, edible oil products, foods made from plant-based foods such as wheat flour, grains, nuts, etc. through processing techniques such as deep frying, puffing, baking, modulation, and frying, as well as foods made from animal based foods through quick freezing, drying, pickling, etc
Food made through processing techniques; The second method is applicable to animal and vegetable oils and artificial butter, with a measurement range of 0g/100g~0.38g/100g.
This standard is not applicable to the determination of embedded oil products such as vegetable fat powder.
The second method is potentiometric titration
principle
The prepared oil sample is dissolved in isooctane and glacial acetic acid. The peroxide in the sample reacts with potassium iodide to generate iodine. After the reaction, the iodine precipitated is titrated with a standard solution of sodium thiosulfate, and the titration endpoint is determined using a potentiometric titrator. The peroxide value is represented by the mass fraction of peroxide equivalent to iodine or the millimoles of reactive oxygen species in 1kg of sample.

GB/T 12456-2008 Determination of total acids in food
Scope: This standard is applicable to the determination of total acids in foods such as fruit and vegetable products, beverages, dairy products, alcoholic beverages, bee products, starch products, cereal products, and seasonings.
PH potential method
Method summary: According to the principle of acid-base neutralization, the acid in the test solution is titrated with alkaline solution. When the potential of the solution undergoes a "sudden jump", it is the endpoint of titration. The total acid content in food is calculated based on the consumption of alkaline solution.

GB/T 12457-2008 Determination of Sodium Chloride in Foods
Scope: This standard specifies the analytical steps for determining sodium chloride in food using indirect precipitation titration and potentiometric titration methods; And provided the analytical steps for determining sodium chloride in food using direct precipitation titration method.
The indirect precipitation titration method and direct precipitation titration method in this standard are applicable for the determination of sodium chloride in meat products, aquatic products, vegetable products, pickled foods, seasonings, and starch products, and are not applicable for the determination of sodium chloride in dark colored foods; The potentiometric titration method is suitable for the determination of sodium chloride in the above-mentioned types of foods and dark colored foods.
potentiometric titration
Method summary: After acidification treatment, acetone is added to the test solution. Using a glass electrode as the reference electrode and a silver electrode as the indicator electrode, sodium chloride in the test solution is titrated with silver nitrate standard titration solution. Determine the endpoint of titration based on the "jump" of the potential. Calculate the content of sodium chloride in food based on the consumption of silver nitrate standard titration solution.

The AT-710B instrument for measuring acidity/acidity/chloride/peroxide value in food has the following main features:

1. Simple and exquisite design: The drive part of the burette has a compact structure, with a propeller or magnetic stirrer, occupying an A4 size area.
2. High precision burette: The accuracy of the 20mL burette is ± 0.01mL (10 μ L), and the liquid filling resolution of the burette is 1/20000.
3. Diversified serial interfaces: Standard RS-232C interface, USB serial port, and SS-BSU connection port, plug and play.
4. Method editing software: Experimental methods and parameters can be created on a computer, directly transmitted to the host for storage and execution.
5. Expansion of titration unit: Standard configuration includes 1 set of liquid addition unit, which can be expanded to 2 sets on the host, and 8 sets of liquid addition devices can be externally connected.
6. Operation and connection functions: including multiple conversational languages including Chinese, and can also connect to an integrated multi sample injector.

AT-710B Acidity/Acid Value/Chloride/Peroxide Value Tester for Food Technical Parameters:

Measurement range: Potential:- 2000.0mV～+2000.0mV， pH: -20.000～20.000pH， Temperature: 0-100 ° C.
Titration method: automatic control, automatic intermittent, intermittent, constant pH titration.
Titration method: 20 methods (can be combined with 2 methods).
Titration types: potentiometric titration (acid-base, redox, precipitation), photometric titration, polarization titration, conductivity titration.
Endpoint determination: Full volume (automatic endpoint), automatic endpoint, set endpoint.
Special applications: Measuring electrode potential (pH, mV), acid dissociation constant (pKa).
Input settings: Key input.
Display: LCD display, available in six languages: Chinese, English, Japanese, Korean, Russian, and Spanish.
Calculation: concentration calculation, statistical calculation (mean, standard deviation, relative standard deviation), automatic input of blank value and titration degree.
Data storage: 50 sets of sample results.
GLP certification: registration operator/usage group management, titrant and electrode record management.
Burette unit: 20mL glass burette with brown protective cover (standard), optional: 10mL, 5mL or 1mL.
Accuracy of burette: 20mL burette: ± 0.02mL, repeatability: ± 0.01mL, resolution: 0.001mL.
Resolution of burette: 1/20000.
Expander: STD: pH(mV), mV, Dual channel (standard), PTA/BOT/CMT/TET (optional).
External output: RS-232C (printer/computer), SS-BUS (multi sample injector), ELE. (smart electrode), TEMP.COMP. (titrant temperature compensation), USB (printer/USB drive/keyboard/barcode machine/foot switch/USB hub/Android device).
Additional features: 10 sets of burette driver units, multi sample automatic sampler CHA-700.
Usage environment: Temperature: 5-35 ° C, relative humidity: Below 85% RH.
Power Supply: AC100-240V ± 10%, 50Hz/60Hz.
Power consumption: Host: about 20 watts, printer: about 7 watts.
Size: Titration unit: 141 (W) × 296 (D) × 367 (H) mm.
Weight: Titration unit: approximately 4.0 kilograms.