Food Analysis with FT-NIR Spectroscopy
Quality control of food products
Questions and concerns regarding food quality are endless, and the demand for easy-to-use tools to monitor and ensure the integrity of foodstuffs is growing around the world. FT-NIR is a powerful and effective technology for control of raw materials, intermediates and finished products.
Common tasks in food processing are:
- Identification of raw materials
- Conformity testing
- Composition analysis
Advantages of FT-NIR spectroscopy
In contrast to most wet-chemistry and other reference methods, FT-NIR technology is quick, cost-effective, non-destructive and safe, since it does not use chemicals, solvents or gases. It simply measures the absorption of near-infrared light of the sample at different wavelengths recording molecular vibrations of all molecules containing C-H, N-H or O-H groups. By this NIR spectroscopy is the first choice for the analysis of all kind of organic materials, making it ideal for a wide variety of foodstuffs.
The key benefits of FT-NIR spectroscopy are:
- non-destructive analysis
- no sample preparation, no waste
- no special skills required, easy sample presentation
- no typical errors of classical lab methods
- analysis of multiple components in less than one minute
- suitable for any solid, semi-solid or liquid sample
Download the comprehensive brochure on "Food Analysis"
This brochure will give you an overview on the benefits of FT-NIR in a modern food quality laboratory. You will learn which are the most common products and parameters to analyze and how the measurements are carried out.
It covers the following application fields:
- Flour & Milling
- Milk & Dairy
- Meat
- Edible Oils
- Condiments
- Confectionary
- Sugar
- Beverages
- Labelling
- Food Fraud
