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Physical-Chemical Interlaboratory Program of Foods - PEP INSTITUTO SENAI/SC DE TECNOLOGIA

[ Programa Interlaboratorial Físico-Químico de Alimentos - PEP INSTITUTO SENAI/SC DE TECNOLOGIA]

EPTIS factsheet 138376 | Last revision 2021-04-26 | URL: https://www.eptis.bam.de/pts138376 https://www.eptis.bam.de/pts138376

PT provider
PT provider Serviço Nacional de Aprendizagem Industrial SENAI / SC - Chapecó - PEP INSTITUTO SENAI/SC DE TECNOLOGIA Serviço Nacional de Aprendizagem Industrial SENAI / SC - Chapecó - PEP INSTITUTO SENAI/SC DE TECNOLOGIA
Based in Brazil
Language(s) Português
Remarks
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
Fruit juice Ash (fixed mineral residue) -
Glucose (Glicidios redutores em glicose) -
Sucorese (Glicidios não redutores em sacarose) -
Acidity (total) -
pH -
Soluble Solids (° Brix) -
Protein -
Acidity, titratable -
Sugarcane liquor Actual alcoholic strength at 20 ° C -
Crude volatile acidity -
Total Sugars -
Red wine Actual alcoholic strength at 20 ° C -
Crude volatile acidity -
Total Sugars -
Methanol -
Chlorides -
Qualitative Sulfates -
Ashes -
Relative density -
pH -
Total acidity -
Jams Ash (fixed mineral residue) -
Glicose (Glicídios redutores em glicose) -
Moisture -
pH -
Protein -
Acidity, titratable -
Solids total -
Solids Insolubles -
Sucrose (Glicidios não redutores em sacarose) -
Texture -
Biscuit Ash (fixed mineral residue) -
Lipids -
Moisture -
Glicose (Glicídios redutores em glicose) -
Sucrose (Glicidios não redutores em sacarose) -
Starch -
Protein -
Honey Ash -
Acidity (meq/Kg) -
pH -
Sugar Condutimetric Ash in White Sugar -
Glicose (Glicidios redutores em glicose) -
Sucrose (Glicidios não redutores em sacarose) -
Moisture at 105°C -
Color by spectrophotometry by the MOPS method -
Chocolate Ash (fixed mineral residue) -
Glicose (Glicidios redutores em glicose) -
Sucrose (Glicidios não redutores em sacarose) -
Lipids -
Moisture -
Protein -
Soybeans Ash (fixed mineral residue) -
Moisture -
Protein -
Determination of Protein Solubility in KOH -
Oil, Soybean Oleic acid -
Moisture -
Peroxide index -
Meat, processed Hydroxyprolin -
Starch (Quantitativo) -
Carbohydrates total -
Sodium nitrite -
Calcium content -
Sodium nitrate -
Starch Qualitative -
pH -
Water Activity -
Wheat flour Ash (fixed mineral residue) -
Gluten -
Moisture -
Fat acidity -
Protein -
Acidity Alcohol soluble -
Water Activity -
Fat food Moisture -
Oleic acidity -
Peroxide index -
Milk Lactose -
Total Dry Extract -
Cryoscopic index -
Fat -
Protein -
Defatted dry extract -
Density 15°C -
Qualitative starch -
Sucrose (qualitative) -
Volatile Reducing Substances (Ethyl alcohol) (qualitative) -
Chlorides (qualitative) -
Ash (fixed mineral residue) -
Acidity Lactic Acid -
Milk powder Lactose -
Índice de CMP -
Fat -
Protein -
Ash (fixed mineral residue) -
Moisture -
Water Activity -
Cheese Chlorides as NaCl -
Fat -
Ash (fixed mineral residue) -
Moisture -
pH -
Butter Chlorides as NaCl -
Moisture -
Acidity (SAN) -
Cocoa Ash (fixed mineral residue) -
Moisture -
Coffee Ash (fixed mineral residue) -
Moisture -
Salt Iodine added as iodine -
Margarines Moisture -
Fat -
Chloride as NaCl -
Pepper Ash -
milk sweet Ash (fixed mineral residue) -
Protein -
Moisture -
Starch (Quantitative) -
Gelatine Ash (fixed mineral residue) -
Moisture -
Protein -
Chicken Fat -
Ash (fixed mineral residue) -
Protein -
Moisture -
Chloride as NaCl -
pH -
Water Activity -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards ISO 17043
Additional, subsidiary aims
Number of participants
Accredited or otherwise reviewed by a 3rd party
Operation is commissioned / requested by
Fees and frequency
Participation fee Ask the provider
Regularly operated Yes (every two months)
Year of first operation 2002
Contact details of the PT provider
Provider Contact person
Serviço Nacional de Aprendizagem Industrial SENAI / SC - Chapecó - PEP INSTITUTO SENAI/SC DE TECNOLOGIA
Rua Frei Bruno, 201 - Bairro Jardim América
89803-800 Chapecó, SC
Brazil

Phone: +55-49-3321 7319 / 3321 7310
Fax:
Web: http://www.sc.senai.br/pep http://www.sc.senai.br/pep
Joseane Cristina Bassani
Phone: +55-49 3321 7310 / 3321 7319
Fax:
Email: josibassani@sc.senai.br josibassani@sc.senai.br
If you find any mistakes please contact the responsible EPTIS coordinator in Brazil, Mr Rodrigo Caciano de Sena. Mr Rodrigo Caciano de Sena.
Disclaimer & Privacy Policy
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5