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Article: Wet labs are a thing of the past. (wet chemistry in food analysis)(Instrumentation for Food Technology)
- Article from:
- R & D
- Article date:
- October 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 Advantage Business Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Although many people in the food laboratory probably won't remember, there was a time when things were positively calm. Most personnel could usually plan and schedule what they'd be doing that afternoon, tomorrow, or next week. Somewhere along the way, things changed.
Sample throughput is at an all-time high. Fewer people are required to do more work in less time. At the same time, concerns about worker safety, environmental impact, and high operating costs have drastically altered the methods we use to analyze food products.
Analytical laboratories involved in food analyses are reacting to this by moving away from traditional wet chemistry methods ...