Reduce Ashing Times for Foods and Feeds
Oct 13 2020 Read 141 Times
The ashing of foods and feeds is an important sample preparation process but can often take many hours causing a bottleneck in the laboratory workflow. Laboratories often do not know how long their ashing process takes as samples are left in the muffle oven overnight ready for analysis the next morning.
By using a microwave enhanced muffle system, ashing times can be reduced by up to 95% from hours to minutes using the same temperature profile and standard crucibles. For instance, the ashing of wheat flour in a traditional muffle furnace takes over 6 hours that can be reduced to 50 minutes in a microwave system.
The Milestone PYRO ashing system from Analytix offers additional benefits such as an integral exhaust system with no loss of heat to the laboratory and also removes odours from the laboratory including corrosive fumes from wet ashing that are neutralised with a scrubber system thereby eliminating exposure to the operator to toxic fumes.
Even temperature distribution across the muffle eliminates cold spots and ensures reproducible ashing across all crucibles. The system provides auto-calculation of the results through interfacing with an analytical balance and can additionally export the ashing profile in Excel or pdf format.
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Analytix Limited was referenced in the following research papers
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