In-House Testing
In House Quality Control
Nutri-Loc is committed to stringent quality control. We design product and process quality control to meet our customer requirements by monitoring all processing operations, from receiving raw materials to packaging finished product.
Our quality control can also include:
Micros – Conducting a full range of microbiological testing on our finished dried fruit and vegetable products to ensure quality standards are adhered to. For SPC, the count should be not more than 50,000 cfu/gm, coliforms 10 cfu/g (Negative) and yeast and mold 1000 cfu/g. (See details in our individual product specification sheets).
Moisture Content – Using several methods to accurately measure the water content / moisture level in dried fruit or vegetables. By ascertaining moisture levels, our customers have better process control and can avoid excess moisture in products, which can promote bacterial growth, decay, molding, or rotting over time. Nutri-Loc uses a Halogen Moisture Analyzer, which performs measurements based on the thermogravimetric principle and is much faster than the traditional IR Moisture Analyzer. The Halogen Moisture Analyzer enables operators to test in real-time during production, ensuring optimal product moisture levels and speeding productivity.
Water Activity (Aw) – Providing water activity analysis, which measures how tightly moisture is chemically or structurally bound in our fruit and vegetable products. This measurement helps predict food stability and food shelf life. Nutri-Loc uses a dielectric humidity sensor to measure the water activity with accuracy to ± 0.02 Aw in less than 5 minutes.
Organoleptic Evaluation – Providing organoleptic evaluation of our products by using the senses to ensure quality appearance, color, texture consistency, smell and taste.