Infrared Rapid digestion Unit
with thermal shock resistant quartz digestion tubes
The kjeldahl method is the official method for determining nitrogen and protein contents in:
Johan kjeldahl a Danish chemist in 1883while studying the changes of protein content during the transformation of barley into malt process developed the method for determining nitrogen which then took its name from him. Because of its high degree of precision reproducibility and versatility the kjeldahl method is used today to determine content of nitrogen and proteins according to official methods, (AOAC, EPA, DIN,ISO)
Seldom in human history has an invention remained basically unchanged for such a long time as kjeldahl’s method for Nitrogen determination.
More than 90% of protein containing samples and over 60% of all nitrogen containing samples can be analyzed by using this basic procedure.
The food industry processes raw material in numerous ways and into many different products from cheese and bakery products or ice cream production through to uses in meat processing or in the production of ready meals Hence the overall protein content plays an important role both for the payment of raw material delivered and determining the value of the product.