Acrylamide rate analyser FLUORALYS

food

FLUORALYS: the first analyzer capable of measuring acrylamide in 1 min In just 1 min, measure the level of acrylamide in fried, roasted and high-temperature cooked products to ensure the products’ regulatory compliance and sanitary quality. Make sure you comply with the regulations concerning acrylamide, the carcinogenic compound formed at high temperature, particularly in potato crisps, chips, biscuits, snacks, chicory, coffee and chocolate. Calls from consumers, relayed by mass retailers, are encouraging you to check more closely the levels of acrylamide in your high-temperature cooked products. Thanks to the 1 min measurement offered by FLUORALYS, you can check each production batch and adjust the frying, cooking or roasting parameters to ensure that the level of this contaminant in your finished products complies with the standards. The same analyzer can also be used to measure the levels of moisture and fat, as well as the products’ texture at the end of the process. During the same analysis, Fluoralys can also be used to measure other quality criteria induced by the high-temperature cooking/frying process. Whether you are interested in the colour, the moisture content, the amount of fat absorbed during frying or the texture caused by cooking, Fluoralys can give you a precise estimate. This multicriteria analysis helps to optimize the process parameters in order to minimize the negative impacts while ensuring that the quality objectives are achieved.