Mujeza Laboratory

Mujeza Laboratory for food Analysis

(Physical analysis - chemical analysis - microbiological analysis - detection of antibiotic residues)

Laboratory Work

• Approval of the purchase of raw materials after testing and quality assurance.

• Follow up the production stages and quality control according to local and international standards and regulations.

• Approval of putting the final product in the markets after ensuring its safety and suitability for consumption.

Types of laboratory analyzes

• Chemical analysis

• Physical analysis

• Microbiological analysis

• Detect antibiotic residues

Food items to be inspected by laboratory

Honey and its derivatives - olive oil - spices - nuts - grains of all kinds - tea - herbs - and the rest of the food - and canned foods and ice cream ... etc

Equipment & laboratory analyzes

• Check honey:

The different qualities that are judged on the quality of honey so there are many devices that are used for the purpose of measuring the qualities of honey to judge the quality and knowledge of its source and make sure not to cheat honey.

Physical analysis

• Honey color degree

• Smell - taste ...

Examination of the pollen to determine the type of honey and its source

It is considered one of the most important tests honey because it shows the type of honey through the source of syphilis where the name of honey is derived from the name of the plant, which is the pollen of this plant is the highest proportion in honey, for example, honey Sidr, the percentage of pollen for trees Alsider is the highest in this honey.

Also, knowing the forms of pollen, the geographical location or the original country of the honey is known because each plant contains different pollen grains from the other plant and do not resemble the fingerprint of the hand.

Pollen analysis shows if the honey is mixed with another honey and if the source of the pollen inside the honey from bees or added manually by human honey.

The equipment used in pollen analysis:

Determination of Moisture (water) in honey

The moisture in honey is a standard for the quality of honey, which determines the ability of honey to remain constant and resist the corruption resulting from fermentation where the higher the moisture content, the more honey is susceptible to damage and the maximum humidity of honey is 21%

The equipment used in the determination of moisture is:

The refractometer

There are two types of normal and digital and we use both types in our laboratory.

Electrical conductivity and pH to determine whether the honey of field flowers or forests

The electrical conductivity of honey is an important feature where each type of honey has a value of electrical conductivity of the value of less than 0.8, while in honey symposium is higher 0.8 and estimated by the measure of electrical conductivity as picture.

(ORP)

Antioxidants .are determined by the device in the image and the more negative the value is

The following table shows some of the company's products and their effectiveness within the human body of being anti-oxidant and the value of each of them as the lowest number and move to the negative indicates that it is anti-oxidant because it combines within the body with free and free the body and the body of the danger to human cells because it is the biggest cause of the rapid onset of symptoms of aging ORP

Set the total dissolved material:

It uses a TDS device as in the picture

Determination of ash content in honey

This is considered an important measure of the quality of honey and the traditional method of estimation depends on the use of platenium or Cortez dishes of appropriate size and then put the sample of honey and then weighed and dried evaporation using an infrared or electric furnace at 600 degrees Celsius and then weight of the sample again.
Or by electrical conduction using some laws and equations.

Estimate the activity of the enzyme diastase:

In addition to water, fructose, glucose, sucrose, protein and mineral salts, honey consists of many enzymes, including diastase, which converts starch into maltose.
The effectiveness of the enzyme is affected by the lack of good storage of honey and is an enzyme is very sensitive to heat so when the honey is exposed to heat less effective this enzyme is used in the judgment on the quality of honey and knowledge of the age of honey and must be not less in honey than 8 units where 1 unit analyzed 1 ml of 1 Starch solution with 1 gram of honey for 1 hour at 37 ° C.
It is used to measure the effectiveness of the enzyme diastase device spectrophotometer

Polar polarization of honey

Some of the most important sugars found in honey are glucose, fructose and sucrose, which is less than 5% according to the international standards.

Determination of the value of hydroxymethylfurfral hmf in honey

This compound can be set using:

• (HPLC) High Efficiency Chromatography Analyzer

• Spectrophotometer

both devices we have in the company's laboratory

Microbiological analysis

The microbiological examination is one of the important tests for honey and other foodstuffs. It shows whether there are microorganisms and bacteria in honey or not, such as yeasts that are beyond permissible or mold. This examination is one of the important tests to judge the quality of honey.

Detection of antibiotic residues

Antibiotics residues are detected and their presence in honey is not detected. The most important ones are tetracycline-chlorophenicol,

Detection of non-GM materials

To make sure honey is free from GMO, we send samples to Germany for testing

We send samples frequently to the Institute of Scientific Research in Kuwait after analyzing them in our laboratory to confirm the accuracy of the results.

Check acidity

By calibrating a solution of honey with sodium hydroxide in the presence of a suitable detector, phenol phthalene until the appearance of pink color should not exceed 50 milligrams per 1000 grams.

Also determine the acidity of the olive oil to see if it is a first or other period

Measuring device of the value of peroxide of olive oil

This device assigns the peroxide value of the olive oil to a certain son

Whether it is a first or not

The final report and the result of the tests as pictures

Planton Certificate from German, Certificate of quality testing laboratories