Evidence Investigator: One Analyser for Multiple Food Testing Industries
Evidence Investigator: One Analyser for Multiple Food Testing Industries
28 September 2020
The Randox Evidence Investigator: One Analyser for Multiple Food Diagnostic Industries
The Randox Evidence Investigator has been validated for Randox Food Diagnostics across various food matrices including tissue, feed and cereals, honey, aquaculture, and milk, making it the perfect testing equipment solution for any food testing laboratory.
How can the Randox Evidence Investigator benefit me?
- The Randox Evidence Investigator is a multi-analyte quantitative drug residue screening analyser. Using Randox’s patented Biochip Technology, the analyser ensures screening food for drug residues is accurate and efficient, offering a range of laboratories comparable results to LC-MS/MS.
- Using multiplex technology, the Evidence Investigator can provide simultaneous detection for a wide range of analytes from a single sample, saving you time and resource, and getting the reliable results you need.
- The analyser uses unique image processing software to translate the Relative Light Units (RLU) generated from the chemiluminescent reactions into an analyte concentration.
- No manipulation of results is required, which reduces the scope for any operator error. The Randox Evidence Investigator provides excellent sensitivity with a quantitative concentration result (ppb) for each analyte tested.
- The analyser boasts an extensive test menu with tests for the most widely used drug residues and the most commonly detected mycotoxins in the feed production industry.
- When purchasing the Randox Evidence Investigator, you will receive the complete package required for sample analysis which includes the analyser, PC and imaging software, a thermoshaker and a barcode scanner.
Visit the Randox Food Diagnostics website for more information on this technology.
For all enquiries relating to food testing on any of our Randox analysers, please contact us via email at: info@randoxfooddiagnostics.com
Want to know more?
Contact us or visit our Randox Food Diagnostics website.
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Meat & Seafood
Milk
Honey
Wine
Preparing Your Vineyard for Harvest: A Randox Food Diagnostics Blog
28 August 2020
Preparing your vineyard for harvest: Excellence in every glass
Each year from August through October and maybe a little later, the Northern Hemisphere comes alive with the excitement and rush of harvest as wine makers celebrate with festivals, dinners and get together as the yearlong grape growing season comes to an end and harvest begins.
Producing the highest quality wine grapes is dependent upon many factors – mainly the right amount of sun and rain. The growing process can be stressful for winemakers as they anxiously keep a close eye on weather conditions, in hope that it’s clear of frosts, heatwaves and hail. These can all have detrimental impacts on the vineyard.
However, this year it hasn’t been weather conditions that have been a worry for winemakers. Instead, many vineyards have been significantly impacted by the ongoing COVID-19 pandemic and events that once brought life to local communities and vineyards are now taking place online. Channels for selling wine such as hotels, restaurants and airports have dried up with current restrictions, and online and supermarket sales have never been more important.
Like many industries the food and beverage sector has continued to operate through one of the most challenging times. Using a combination of expert knowledge and technology has ensured that the expectation put upon winemakers to create excellent wine is regularly achieved even in the toughest conditions.
Did you know that a wide range of elements are measured to ensure perfection in every bottle, including levels of acidity and sugar ripeness relevant to the desired style of wine? Technology has been giving winemakers a helping hand in ensuring the quality of each harvest for many years including Randox Food‘s RX misano – a compact, fast and efficient benchtop spectrophotometer capable of gaining results in 8-15 minutes.
For more information please visit Randox Food Diagnostics or email: info@randoxfooddiagnostics.com
Want to know more?
Contact us or visit our Randox Food Diagnostics website.
Related Products
Meat & Seafood
Milk
Honey
Wine
Why is testing for Tartaric Acid important in winemaking?
31 January 2020
Tartaric Acid testing in winemaking
Why is testing for Tartaric Acid important in winemaking?
Tartaric Acid is a unique acid that is not commonly found in fruit, however it is a primary acid component in grapes. It is one key acid that is monitored during the fermentation process as it plays a vital role in the stability of the wine and its pH levels.
Tartaric acid combines with Potassium to create Potassium Titrate which then precipitate and causes the acidity to drop and the pH levels to rise. It is found in significant concentrations in grapes, but this can vary based on factors including the variety of grape and the vineyard soil content.
Tartaric acid plays a key role in the stability of wines and influences the taste, colour and odour of the final product. A high tartaric content in a final bottled wine is indicative of the wine being unstable, due to this, it is important for winemakers to monitor the levels of this acid present in wine.
Generally, it has been recognised that between 0.5-10 g/l is the average acceptable level and the Randox Food Diagnostics kit for measuring tartaric acid allows winemakers to measure between to this range.
Randox Food Diagnostics offer multiple tests for wine analysis including Tartaric Acid on both the RX misano and the RX monaco.
| Method | No. of Tests | Catalogue No. | Sensitivity | Linearity |
| Manual | 50 | TK4060 | N/A | N/A |
| RX misano | 100 | TK4060 | 0.51 g/l | 10.00 g/l |
| RX Monaco | N/A | TK4060 | On request | On request |
For more information on wine and other food testing please contact us at: info@randoxfooddiagnostics.com
Want to know more?
Contact us or visit our Randox Food Diagnostics website.
Related Products
Meat & Seafood
Milk
Honey
Wine
Why is testing for Acetic Acid important in winemaking?
Acetic Acid in winemaking
When it comes to winemaking, the acidity in wine is an important component for the quality and taste. It adds a sharpness to the flavours and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste.
Acetic acid is a two-carbon organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of vinegar.
During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to oxygen, Acetobacter bacteria will convert the ethanol into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar.
Randox Food Diagnostics offer multiple tests for wine analysis including Acetic Acid on both the RX misano and the RX monaco.
Acetic Acid
| Method | Sensitivity | Linearity |
| Manual | N/A | 0.3 g/l |
| RX misano | 0.117 g/l | Conc. Of standard |
| RX Monaco | 0.03 g/l | Conc. Of standard |
For more information about our food testing for winemaking please contact us at: info@randoxfooddiagnostics.com
