Oleica
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Physico-chemical analysis

The physico-chemical analysis of olives contributes to the implementation of current food safety regulations as well as to a better understanding and control of the processes involved.

Type of analytics

  • pH Analysis.
  • NaCl Analysis (titration with AgNO3).
  • Free acidity.
  • Combined acidity.
  • Chemical Oxygen Demand (COD).
  • Biological Oxygen Demand (BOD).
  • Reducing sugars (HPLC).
  • Total sugars (Fehling).
  • Organic acids (HPLC).
  • Analysis of preservatives (sorbate/benzoate) (HPLC).
  • Moisture analysis of the fruit.
  • Texture of the fruit.
  • Sulphites (titration).
  • Olive surface colour (CIELab).
  • Fruit ash analysis.
  • CO2 dissolved in packaging (titration).
  • Water analysis (ISO standards): salinity, conductivity, free chlorine and suspended solids.

Microbiological analyses

Physico-chemical analysis