PAT for Food, Beverage & Agriculture 

PAT for Dairy Applications

Bruker’s FT-NIR process solutions and Process Raman solutions empower dairy producers with real-time control of key parameters like fat, protein, lactose, and moisture, directly in production. They help to streamline quality checks for liquids and powders, reduce lab dependency, and ensure consistent product standards, boosting efficiency and compliance across the value chain.

Here are two typical use cases that show how PAT strengthens control in dairy processing:

In spray drying of milk and whey powders, FT-NIR tracks moisture at the dryer outlet in real time. Operators can stop overdrying, stabilise powder quality, and reduce energy use with immediate moisture feedback.

For yoghurt fermentation, FT-NIR and Raman follow lactose depletion and acidification curves directly in the tank. Producers can end the fermentation at the exact point where texture and viscosity are reached, without without depending on preset timing.

PAT for Edible Oil Applications

Maintaining consistent oil quality amid variable feedstocks  requires faster, in‑process insight. Bruker's FT‑NIR inline PAT solutions deliver continuous, non‑destructive spectral analysis that quantifies oil content, moisture, free fatty acids, fatty‑acid profile, iodine value and oxidation markers in seconds. Multivariate calibrations convert spectra into actionable metrics for refining, pressing and blending, enabling automated control loops, rapid corrective actions and reduced waste while improving yield and shelf‑life assessment.

Bruker’s TD-NMR method is the officially approved, highly accurate, and reproducible technique for Solid Fat Content (SFC) determination. It’s faster than SFI, easy to calibrate with Bruker standards, and provides results from a single measurement using the Direct Method. It is not operator-dependent and allows automation. Approved by AOCS and ISO, it’s the preferred choice for QC labs.

PAT for Frying Operations

FT NIR spectroscopy gives continuous insight into frying operations by tracking key quality parameters of hot oils directly in the process. Real time measurements help maintain consistent product quality, control oxidation, and reduce unnecessary oil changes. Dedicated fiber optic probes tolerate temperatures up to 260°C, which makes them suitable for batch and continuous frying environments. Online monitoring reveals trends in polar compounds, polymerized triacylglycerols, acid value and other indicators that influence sensory properties and cost efficiency. Multiplexed sensors installed in bypasses or tanks provide stable and fast data across production that support better process decisions and reduce out of spec material.

PAT for Food Safety and Preservation 

By applying EPR technology, Bruker enables the detection of  free radicals and oxidation processes in food products, ensuring safety and shelf-life control. This non-invasive, highly sensitive method supports real-time monitoring for quality assurance. With automation, easy calibration, and compliance with international standards, our solutions help QC labs and producers maintain consistency and optimize preservation strategies.

PAT for Beverage 

Bruker applies EPR technology to monitor oxidation and radical formation in beverages, optimizing shelf life and quality. This non-invasive, highly sensitive method supports rapid, automated analysis for real-time process control. With easy calibration, automation, and compliance with international standards, ESR5000 helps QC labs and producers ensure consistency and extend product stability.

PAT for Plant-based Alternatives

Online FT‑NIR spectroscopy gives plant‑based beverage producers real-time insight into solids, protein, sugar, and fat during processing. Measurements through hygienic flow cells provide non-invasive, chemical-free control of the different production steps. Operators see deviations instantly and can adjust the process to improve consistency, reduce rework, and maximize yield. Using robust calibration models, FT‑NIR supports efficient production of high-quality oat, soy, and almond drinks.

PAT for Animal Feed & Petfood
FT‑NIR process spectroscopy gives a continuous view of moisture, protein, fat, fiber and ash directly in the feed line, allowing precise tracking of how the material changes from intake to finished product. Fluctuations in raw materials become easier to manage because nutritional values remain visible at each critical step. Pellet quality improves when deviations are recognized early. With calibration methods developed under ISO 12099, the measurements provide the reliability needed for real‑time adjustments and consistent production outcomes.

PAT for Oil Seeds 

Inline FT‑NIR measures moisture, oil, protein, fiber and ash in oilseeds from intake through conditioning and pressing. Oil content measured right at the seed intake is a direct indicator of potential yield, and real‑time values show how each lot differs due to harvest conditions or seed variety. This allows processing steps to be aligned with the actual composition of each batch, stabilizing extraction efficiency. Additional parameters such as free fatty acids or the fatty acid profile after pressing help determine suitable refining conditions.