ANALYTICAL EQUIPMENT
We have the following analytical and sensory testing capabilities available through Iowa State University Food Science Laboratory:
Color
- Hand-held HunterLab Labscan color meter
- Spectronic 20 spectrophotometer
Texture
- TA-XT2 Texture Analyzer with accompanying analysis software
Proximate analysis
- Moisture analysis by drying in vacuum oven
- Fat analysis by Soxlet extraction
- Protein analysis by Leco
- Ash analysis by very high temperature heating
Oxidative rancidity analysis
- Thiobarbituric acid measurements
- Peroxide analysis
Emulsion and water holding capacity
- Rongey method for emulsion evaluation
- Townsend method for emulsion evaluation
Salt
- Quantab strips
pH
- Single electrode pH meter
Rheology
- Brookfield viscometer
- Rheometer
- Differential scanning colorimeter
Chemical analysis
- Gas chromatograph/Mass spectrometer
Sensory testing
- Computerized 10 booth testing area with pass-through windows to a serving aisle
- Odor and light-controlled booths
- Descriptive profile and training room
- Fully equipped test kitchens
- Consumer and institutional kitchens
- Ingredient preparation and handling areas
- Project design and management
- Panelist recruiting screening and training
- Computerized data collection and statistical analysis
- Tests conducted:
Discrimination tests Descriptive analysis tests with trained panelists Consumer preference and acceptance tests
