Food Processing
The ability to monitor the ingredients of a process and understand the reactions and interactions of the components is a powerful tool in producing quality food products.
Molecular spectroscopy enables you to analyze, test, or monitor food products and ingredients and processes to ensure conformance to standards and expectations.
NIR is an optimum method for at-line and in-line analysis for the food and beverage industries. Accuracy, precision, rapid analysis, and limited sample preparation make NIR an ideal technology for routine analysis. It also replaces time consuming, expensive and hazardous primary analysis that are typically run on food and beverage products in the lab.
A wide range of sample types can be analyzed including coarse solids, powders, pellets, gels, pastes, slurries, opaque and clear liquids. Spectral data in the NIR region can be acquired by diffuse reflection, transflectance or transmission of the light on the sample.
Proven applications include analysis of fat in cheese, herb classification, verification of neutriceutical ingredient verification, and multicomponent analysis of high fructose corn syrup.
Moisture and Constituent Analysis
Measure fat, protein and other key constituents in meat, dough and other raw materials that flow through a pipe using non-contact in-line analysis, saving time and money and improving productivity.
Molecular Spectroscopy
Thermo Scientific* molecular spectroscopy offers accelerated efficiencies in your workflow, lower cost-of-analysis and improved profitability.
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