Lab & QC Guides
Step-by-step methods for Brix, pH, moisture, viscosity and shelf-life testing, written for working QC labs.
- Lab & QC Guides
Troubleshooting Viscosity Problems in Sauces and Dressings
Why sauces come out too thin, too thick or weep water, how to measure consistency properly with a rotational viscometer or Bostwick consistometer, and a factory troubleshooting checklist.
- Lab & QC Guides
Shelf-Life Testing for Food Products: How to Design a Study That Holds Up
How to plan real-time and accelerated shelf-life studies, choose end-of-life criteria, build a sampling schedule and use Q10 correctly, with a worked example.
- Lab & QC Guides
How to Measure pH in Food Products: Calibration, Sample Prep and Common Errors
A practical pH method for food QC labs based on 21 CFR 114.90 and AOAC practice, covering calibration, sample preparation for liquids, solids and oily foods, electrode care and troubleshooting.
- Lab & QC Guides
How to Measure Brix in Tomato Ketchup (and Why Your Reading Isn't Sugar)
A QC-lab method for measuring refractometric Brix in ketchup and thick sauces, with sample preparation, dilution maths, salt effects and the most common sources of error.
- Lab & QC Guides
How to Calculate Moisture Content in Food (Wet Basis, Dry Basis and Worked Examples)
Oven-drying method, wet- and dry-basis formulas, worked examples and a troubleshooting table for food moisture analysis in QC labs.