An automated version of the extremely demanding active oxygen method for the determination of the induction time of natural fats and oils
The 743 Rancimat as a modern, PC-controlled instrument allows determining oxidative stability very comfortably.
Disposable reaction vessels decrease the time for cleaning the instrument to an absolute minimum.
This saves time and costs.
In addition the accuracy and reproducibility is significantly improved.
With the certified temperature sensor in the GLP set it is now possible to adjust the temperature very precisely and reproducibly, which also improves the comparability of the results furthermore.
The evaluation software with comprehensive database functions permits the comfortable handling of large amounts of samples and data.
A rough estimation of the shelf life of a product is possible with the unique temperature extrapolation feature.
With the 743 Rancimat the determination of the oxidative stability of fats and oils takes place at a highly sophisticated level.
Eight measuring stations at two different temperatures.
Up to four Rancimat instruments per PC - up to 32 samples at up to eight different temperatures.
Wide temperature range (50-220C).
Individual start of each channel.
Disposable reaction vessels.
Completely PC-controlled.
Database archive with sorting, filtering, data export.
Automatic evaluation with additional, computer-supported manual evaluation using the tangent method.
Temperature extrapolation: conversion of the results to other temperatures, eg storage temperature.
Integrated validation features.
Certified GLP set for exact calibration of the instrument oxidative stability.
The determination of the oxidative stability in natural fats and oils is a method for quality control in the food industry.
The Rancimat method has been developed as an automated version of the extremely demanding AOM method (active oxygen method) for the determination of the induction time of fats and oils.
In this method the highly volatile organic acids produced by autoxidation are absorbed in water and used to indicate the induction time.
In the course of time this method has become well established and has been included in various national and international standards.
