OXITEST is provided with two oxidation chambers, in order to perform the accelerated oxidation test in duplicate on the same food, on two different formulations of food or on two different foods. Can be tested both raw materials (oils and fats) and all kinds of fat containing foodstuffs (liquid, semi-solid, solid), getting their oxidation stability (resistance to go rancid) in a short time, thanks to the standardized operating conditions.
The instrument is able to carry on the test on the whole sample, providing a meaningful result concerning its stability and taking short analysis time (without preliminary fat separation).
The user friendly software controls the entire oxidation process of the sample (using comparatively high temperatures and oxygen over-pressure) and calculates the Induction Period in automatic way. For each analysis, it’s possible to get a complete detailed Test Report: conditions and parameters of the  test (sample name and quantity, temperature, bar of oxygen, Induction Period), lab information and graphically displayed the oxidation curve of the product.

3rd Shelf Life International Meeting , June 25-27,  Ischia (Naples, Italy)

The Italian Scientific Group of Food Packaging (GSICA) in co-operation with  other Italian research organisations, announces SLIM 2008. The aim is to provide an international forum for presenting fundamental aspects of current development and future directions for research and application on the Shelf Life of packaged foodstuff. Prediction, testing and extension of the Shelf Life require a multi-disciplinary approach, involving chemistry, microbiology, food processing, food packaging, materials science. The scientific contributes from industries and academic institutions, carefully selected, are expected to contribute significantly to identify problems and to promote scientific discussions and further collaborative research cooperation concerning Shelf Life.