Automation Of Food Analytical Methods

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Automation Of Food Analytical Methods

Introduction

Laboratories regularly have to analyze a variety of parameters from the same sample set. Often more than one HPLC method is needed to obtain the required results, Running multiple methods can be time- and laborn intensive, and different laboratories adopt various strategies to increase their productivity, Traditionally the analyst runs one method and manually switches to the other method.

The manual method change-over makes it impossible to run the methods consecutively, unattended, over night or over the weekend, When changing from the first to the second method, typically the analyst has to flush eluent lines, wash the column at a high percentage of organic eluent, and finally equilibrate the column to the start conditions of the second method, All these tasks require frequent operator interaction.

Another approach runs each method on separate dedicated HPLC systems at the same time, This approach requires two HPLC systems and enough bench space, Both systems have to be operated simultaneously, possibly by two different operators (Zyl, 2006).

Regardless of the approach, after starting the instrument basic system parameters like pressure ripple, baseline noise, and drift have to be monitored before the first sample can be injected, Monitoring these parameters is tedious and distracts from other responsibilities in the lab, This results in increased labor time, compromising productivity.

An alternative concept-Automated Application Switching (AAS) is based on a novel Dual-Gradient system occupying the same bench space as one system, The operator sets up both methods, After the system automatically starts and equilibrates, the first method runs and then the system automatically switches to the second method without any additional operator intervention, This approach frees operator time, increases system usage time, allows automation, and thus boosts productivity.

Discussion

Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet (American Public Health Association, 2005, p. 9). One of the most important reasons for analyzing foods from both the consumers and the manufacturer's standpoint is to ensure that they are safe. It would be economically disastrous, as well as being rather unpleasant to consumers, if a food manufacturer sold a product that was harmful or toxic. A food may be considered to be unsafe because it contains harmful microorganisms (e.g., Listeria, Salmonella), toxic chemicals (e.g., pesticides, herbicides) or extraneous matter (e.g., glass, wood, metal, insect matter). It is therefore important that food manufacturers do everything they can to ensure that these harmful substances are not present, or that they are effectively eliminated before the food is consumed (Taylor ...