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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


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 analyzed are milk, butter, casein, cheese, cream cheese, yogurt, baby formula, dried milk and whey powders


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



Pre-calibrated Food Solutions: Food, Flour, & 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 specifications. The Thermo ScientificTM AntarisTM Analyzer with INGOTTM 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


Resources

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

Register to Download Related Application Notes - These include:

  • 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


View Related Pre-Recorded Webinars

  • Advantages of NIR Analysis for Dried Dairy Products
  • Lean Manufacturing for Food and Feed Industries
  • Adulteration Testing of Edible Oils by FT-NIR


Still have questions?

Submit your question to our expert near-infrared applications specialists