Brochure: How to analyse food 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

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