HANNA HI-83730 OIL PEROXIDE PHOTOMETER

PEROXIDES IN OIL PHOTOMETER. The number of peroxides is the parameter related to the freshness of the oil: a high value indicates that the rancidity process has already begun, coupled with the qualitative deterioration of the olive oil.

There are 2 main parameters to assess, from the physical-chemical point of view, the quality of an olive oil: the percentage acidity and the peroxide content.

The content of peroxides, product of the reaction between the fats present in the oil and oxygen, defines its primary oxidation state and therefore gives us a parameter of its tendency to rancidity. The main causes of rancidity in olive oil are prolonged exposure to the air, together with high temperatures and the direct action of sunlight.

TECHNICAL CHARACTERISTICS:

Range: from 0.0 to 25.0 meq O2/Kg.

Resolution: 0.5 meq O2/kg.

Light source Tungsten lamp with 466 nm interference filter.

Accuracy: ± 0.5 meq O2 / Kg.

Method Adaptation of the CE method n. 2568/91

Working conditions from 0 to 50°C; RH up to 95%

Power supply 4 X 1.5V AA alkaline batteries or transformer

Dimensions: 224x87x77mm.

Weight: 512g.