carbonized Dead Substances determination

Determination of carbonized substances
Determination of carbonized substances

The soiled wool fibers may contain vegetable residues up to 40 by weight. A large amount of these plant-derived substances, which consist of grass, thorn, leaves and feed residues, can be destroyed during the washing of dirty wool. However, some substances clinging too tightly to the fibers cannot be removed by washing and mechanical processes. The chemical treatment to remove such plant residues in wool is called carbonization. In the carbonization process, wool or woolen fabrics are processed at high temperature using inorganic acids or salts that exhibit acidic properties when heated. While the vegetable residues are broken down to form carbon and water under the influence of acid, wool fibers do not undergo any change.

However, carbonization is also found in the food sector. Carbonization process is applied especially in soft carbonated beverages. Carbon dioxide is an odorless and colorless gas that is easily soluble in water. Easy dissolution of the gas depends on the pressure, temperature and required brix level. The higher the sugar content of the liquid beverage, the higher the solubility of carbon dioxide. Therefore, in order to fully dissolve the carbon dioxide, the liquid beverage must be kept fully and at the correct pressure. At this point, a carbonization device is needed. In addition to static mixing, this device has precise flow and pressure and temperature controls.

The Ministry of Food, Agriculture and Livestock issued the Communiqué on the Purity Criteria of Additives other than Colorants and Sweeteners Used in Foodstuffs, Consumables Codex (Communiqué no: 2002 / 2002). This communiqué complies with the European Union directive 28 / 96 / EC.

The annex of the Communiqué contains the purity criteria of all additives except the coloring and sweetening agents that can be used in the food sector. In this context, the criteria for carbonized substances in additives are also given.

 

Within the scope of chemical analyzes, determination of carbonized substances in food products is carried out in authorized laboratories. In these studies, the standards published by local and foreign organizations and the test methods accepted worldwide are complied with.