Advantages of Near-Infrared for Food and Beverage Analysis

Why FT-NIR?

FT-Near-infrared (FT-NIR) is an ideal technology for routine analysis in the food and feed industry.

Some of the advantages are:

  • Accuracy, precision, short time of analysis
  • Limited sample preparation
  • Replaces typical time consuming, expensive and hazardous primary analysis
  • Spectral data in the NIR region can be acquired by diffuse reflection, transflectance or transmission of the light on the sample
  • Analyze a wide range of samples such as:
    • Coarse solids
    • Powders
    • Pellets
    • Gels
    • Pastes
    • Slurries
    • Opaque and Clear Liquids

See the Resources section below for application notes, white papers and webinars on near-infrared in the food and beverage industry.

Specific Applications:

Liquids

  • liquids can be measured more quickly by NIR than by primary method for moisture, protein, fat, free fatty acids, ethanol, density, solids, organic acids, carbohydrate profile and other important constituents
  • sample prep is eliminated and results produced within a minute
  • effective tool for measuring key parameters in alcoholic beverages, liquid sweeteners, edible oils, fruit juices, coffee, tea, soft drinks, and nutritional formulas
 Beverage 

Dairy

  • quickly and accurately measures fat, moisture, protein, lactose, casein, total solids and other important constituents
  • a particular application that has shown great success is fat and dry matter analysis of cheese for process control
  • examples of dairy products analzed are milk, butter, casein, cheese, cream cheese, yogurt, baby formula, dried milk and whey powders
 Dairy 

Baking Products

  • generate key quality results for protein, moisture, oil, particle size, ash, color, starch damage and water absorption
  • analyze ingredients, process and final product samples
  • examples of samples that can be analyzed are flour, bread, biscuit, cake mixes, breakfast cereals, pasta, snack foods, dough, additives and nutrient premixes.
 Grain and Feed 
 

Pre-Calibrated NIR Solution for Flour, Feed and Ingredient Analysis

Companies in the food and feed industries are under increasing pressure to produce products that meet customer specifications while increasing plant production and profitability. Near-Infrared spectroscopy is a solution that helps companies optimize their production process and guarantee products are meeting specification. The Thermo Scientific* Antaris* Analyzer with INGOT* calibration packages offers a pre-calibrated solution using world leading Fourier Transform Technology (FT-NIR). Traditionally, quality tests have been undertaken by lengthy chemical methods, which are labor intensive, time consuming, and require experienced technicians. Learn more about the benefits of near-infrared for flour, feed and ingredient testing to:

  • Monitor and control your process to maximize production and profitability
  • Rapid, multi-component analysis simultaneously without chemical or disposable costs
  • Near-infrared can save you time, money, and analytical resources
  • Ensure product meets final product specifications
  • Determine the quality of incoming ingredients at intake

Download our flyer on Pre-Calibrated Near-Infrared Solution for Flour and Milling Analysis or for Animal Feed and Ingredient Analysis below.

  

 

Resources

Frequently Asked Questions

See the most Frequently Asked Questions and Answers about near-infrared spectroscopy

 

Application Notes

Register to Download Related Application Notes

  • A Guide to Raw Material Analysis using FT-NIR spectroscopy
  • The Advantages of FT-NIR (over dispersive NIR)
  • Analysis of Beer Components Using FT-NIR Spectroscopy
  • Classification of Herbs by FT-NIR Spectroscopy Using the Thermo Scientific Antaris II Analyzer
  • Determination of Moisture Content in Freeze Dried Materials by FT-NIR
  • FT-NIR Analysis of Wine
  • Incoming Analysis of Sugars and Polysaccharides
  • Multi-component Analysis of Fructose Syrup using the Antaris FT-NIR Analyzer
  • Quality Control of Potato Crisps Flavoring using NIR spectroscopy
  • Quantification of Vitamin C using FT-NIR Spectroscopy
  • Quantitative Analysis of Wheat Flour using FT-NIR
  • Rapid In-Process Analysis of Fat and Dry Matter in Cheese
  • The Advantage of Resolution in the FT-NIR Quantification of Fatty Acid Components in a Quaternary Mixture
  • Validated Transfer of a Working Food Method from a Dispersive Instrument to the Antaris FT-NIR Analyzer
  • Pre-Calibrated Near-Infrared Solution for Flour and Milling Analysis
  • Pre-Calibrated Near-Infrared Solution for Animal Feed and Ingredient Analysis

Register to Download

 

 

Webinars

View Related Pre-Recorded Webinars

  • Advantages of NIR Analysis for Dried Dairy Products
  • Lean Manufacturing for Food and Feed Industries

View Recorded Webinar

 

 

 

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