Food Testing Service

Product Details:

What is this service?

• The quality testing of dry fruits is performed on parameters of color, external appearance and taste. These quality tests make sure that the dry fruits you are consuming are free of yeast, coliform bacteria and fungi.

Following are the other parameters on which dye fruits are tested:

• flatoxins
• Ochratoxins
• Kojic acid
• Patulin
• Zearalenone

Why it is required?

• There is a possibility of contamination in dry fruits with aflatoxins that are used for increasing their longer shelf life. To analyze these contaminants, the quality testing of dry fruits is performed.

These tests are required by the companies while exporting or importing these dry fruits to submit the quality report. These Dry Fruit Quality Testing includes testing of nut, raisin, cashew nut, date, badam, pista.

Following tests are performed for Dry Fruit Quality Testing:

• Acidity (as citric acid)
• PH
• Volatile acids
• Essential oil
• Sulphur dioxide
• Fat
• Moisture
• Protein
• Ash
• Fibre
• Acid Insoluble Ash