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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 Ringversuch Nr. 138376 | Letze Änderung 2021-04-26 | URL: https://www.eptis.bam.de/pts138376 https://www.eptis.bam.de/pts138376

Name des Anbieters
Name des Anbieters 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
Ansässig in Brazil
Sprache(n) Português
Anmerkungen
Klassifizierung
Produktgruppen Food and drink
Prüfgebiete Analytical chemistry
Technische Einzelheiten
Prüfobjekt Prüfeigenschaft Prüfmethode
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 -
Ringversuchsziele
Zielgruppe des Ringversuchs
Relevante Rechtsvorschriften oder Normen ISO 17043
Weitere Ziele
Teilnehmerzahl
Anbieter unabhängig überprüft (akkreditiert, benannt, anerkannt)
Die Durchführung des Ringversuchs ist in Auftrag gegeben durch
Kosten
Teilnahmegebühr Ask the provider
Regelmässig durchgeführt Ja (every two months)
Der Ringversuch wird durchgeführt seit 2002
Kontaktdaten des Anbieters
Anbieter Kontaktperson
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

Telefon: +55-49-3321 7319 / 3321 7310
Fax:
Web: http://www.sc.senai.br/pep http://www.sc.senai.br/pep
Joseane Cristina Bassani
Telefon: +55-49 3321 7310 / 3321 7319
Fax:
E-Mail: josibassani@sc.senai.br josibassani@sc.senai.br
Haben Sie einen Fehler entdeckt? Bitte wenden Sie sich an den zuständigen EPTIS Koordinator für Brazil, Mr José Ricardo Bardellini da Silva. Mr José Ricardo Bardellini da Silva.
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