- Áreas de investigación
-
- Ciencia y Tecnología de Alimentos
- Grupo
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- Análisis y Métodos Químicos
- Subgroup
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- Alimentario
Chemical analysis of table olives
| Support unit | Support unit Information | Selected service | Other services |
|---|---|---|---|
|
Química y Tecnología de Aceitunas de Mesa IG - Sevilla |
Service general data
Service data
- Support unit: Química y Tecnología de Aceitunas de Mesa
- Institute: INSTITUTO DE LA GRASA
- Locality: Sevilla (Sevilla)
- Service's web: http://www.ig.csic.es
Service's description
Servicio de análisis de compuestos químicos presentes en productos y subproductos derivados de la oliva. Así como, la determinación de parámetros físico-químicos para el control de las fermentaciones de aceitunas de mesa y su calidad.
Chemical analysis of table olives
Benefit description
1.The pH, free acidity and combined acidity of the table olive processing solutions are analyzed using a Metrohm 670 Titroprocessor titrator. The free acidity is determined by titrating 25 mL of brine with 0.2N NaOH to a pH of 8.3 and is expressed as a percentage (w/v) of lactic acid. The combined acidity is determined by potentiometric titration of the solution to pH = 2.6 and is expressed as sodium hydroxide equivalents per litre (N). 2.The chloride ion concentration of the table olive processing solutions is analyzed by titration with a silver nitrate solution (0.86 N), using a potassium chromate solution as an indicator. The results are expressed as a percentage (w/v, grams of NaCl per 100 mL of solution).| Options | Unit | Public Sector | Other customers |
|---|---|---|---|
| Determinación de pH, acidez libre y acidez combinada | Muestra o grupo de muestras | 57.15 € | 62.59 € |
| Determinación del cloruro de sodio | Muestra o grupo de muestras | 55.78 € | 61.09 € |