Recherche

This study shows how a pre-calibrated NIRS instrument is used for multiparameter analysis of several pet food quality indicators like protein, moisture, fat, and ash.

This study demonstrates that near-infrared spectroscopy (NIRS) provides a fast, reagent-free method for determining salt content in ready-to-eat pickled foods. Salt content is a critical quality and safety parameter in the production of pickled vegetables and must be monitored throughout processing and in the final product. Although NaCl exhibits no characteristic NIR absorption bands, salt-induced changes in water absorbance bands enable its quantification by NIRS.

Le NIRS mesure simultanément les paramètres de qualité importants du perméat de lactosérum (c'est-à-dire les cendres, le phosphate, le lactose, les protéines, le pH et l'humidité) sans aucune préparation d'échantillon.

NIRS can simultaneously measure several quality parameters in hops like cohumulone, hop oils, and moisture content, the hop storage index (HSI), and alpha and beta acids.

This Application Note demonstrates the use of NIR spectroscopy for the rapid, simultaneous determination of key quality parameters in semola and semolina flours, including protein, moisture, ash content, gluten, and water absorption. Compared with conventional reference methods, NIRS provides a faster, simpler, and highly accurate alternative with excellent precision, enabling efficient quality control and consistent production of high-quality pasta products.

Near-infrared spectroscopy (NIRS) allows the simultaneous determination of sweeteners such as Stevia and sucralose in blends in less than one minute without any chemicals or sample preparation.

Quality attributes such as firmness and sugar content are critical indicators of fruit and vegetable freshness, ripeness, and consumer acceptance, yet are traditionally measured using destructive techniques. This Application Note demonstrates that near-infrared (NIR) spectroscopy enables rapid, nondestructive determination of apple firmness and °Brix in peaches and crushed tomatoes, delivering results that are consistent and comparable to conventional laboratory methods.

Stearic acid and stearate derivatives are produced through multistep processing and require monitoring of key quality attributes, including iodine value, acid value, moisture, ash content, melting point, and granulometry. This study demonstrates that near-infrared (NIR) spectroscopy with the OMNIS NIR Analyzer enables rapid, nondestructive quantitative analysis of these parameters for both in-process and final-product samples.

Fish meal is a nutrient-rich feed ingredient requiring analysis of parameters such as protein, fat, fiber, moisture, and ash content. This Application Note demonstrates the feasibility of using near-infrared spectroscopy (NIRS) for rapid multiparameter fish meal analysis without chemical reagents. NIRS delivers results within seconds, reducing costs, improving laboratory safety, and increasing sample throughput compared with conventional wet-chemistry methods which can take hours to perform.

Near-infrared spectroscopy (NIRS) enables rapid, nondestructive quality control of intact olives, supporting optimal harvest timing and improved oil yield estimation. NIRS provides fast, reagent-free determination of oil content, moisture, and maturity index without sample preparation. Its analytical performance is comparable to established methods such as NMR and Soxhlet extraction, while being significantly faster and easier to implement in mills or quality control laboratories.

Near-infrared spectroscopy (NIRS) is a fast, chemical-free analytical method for the simultaneous analysis of density, water activity, and moisture of green coffee beans.

Cell fermentation processes are a reliable production method for small molecules and protein-based active pharmaceutical ingredients (APIs). The fermentation process requires monitoring of many different parameters to ensure optimal production. These quality parameters include pH, bacterial content, potency, glucose, and concentration of reducing sugars. Traditional laboratory analysis takes a significant amount of time and requires different analytical techniques to monitor these different quality parameters. Near-infrared spectroscopy (NIRS) offers a faster and more cost-efficient alternative to traditional methods for the determination of critical parameters in fermentation broths at any stage of the fermentation process.

Functional group and viscosity analysis (ASTM D789) of polyamides can be a lengthy and challenging process due to the sample’s limited solubility. This application note demonstrates that the DS2500 Solid Analyzer operating in the visible and near-infrared spectral region (Vis-NIR) provides a cost-efficient and fast solution for a simultaneous determination of the intrinsic viscosity as well as the amine, carboxylic, and moisture content in polyamides. With no sample preparation or chemicals needed, Vis-NIR spectroscopy allows for the analysis of polyamides in less than a minute.

Determination of the diethylene glycol content, isophthalic acid content, intrinsic viscosity (ASTM D4603), and the acid number (AN) of polyethylene terephthalate (PET) is a lengthy and challenging process due to the sample’s limited solubility and the need to use different analytical methods. This application note demonstrates that the DS2500 Solid Analyzer operating in the visible and near-infrared spectral region (Vis-NIR) provides a cost-efficient and fast solution for a simultaneous determination of these parameters in PET. Vis-NIR spectroscopy allows for the analysis of PET in less than one minute without sample preparation or using any chemical reagents.

Les produits chimiques spécialisés doivent répondre à de multiples exigences de qualité. L'un de ces paramètres de qualité, que l'on retrouve dans presque tous les certificats d'analyse et spécifications, est la teneur en humidité. La méthode standard pour la détermination de la teneur en humidité est le titrage Karl Fischer. Cette méthode nécessite une préparation reproductible des échantillons, des produits chimiques et l'élimination des déchets. Il est également possible d'utiliser la spectroscopie dans le proche infrarouge (NIR) pour déterminer la teneur en humidité. Avec cette technique, les échantillons peuvent être analysés sans aucune préparation et sans utiliser de produits chimiques.

Near-infrared spectroscopy saves time and resources by simultaneously measuring key quality parameters like lactose, moisture, fat, and protein content in milk powder.

Spectroelectrochemical experiments not only provide outstanding qualitative information about samples, but also offer other quantitative data that can be considered when performing analyses. A single set of experiments allows analysts to obtain two calibration curves: one with the electrochemical data and another with the spectroscopic information. The concentration of tested samples is calculated by using both curves, confirming the obtained results by two different routes. In this Application Note, comparison between electrochemical and spectroscopic determinations demonstrates that the two methods measure uric acid (UA) indistinctively, with close agreement of the calculated values with empirical data.

In-situ spectroelectrochemistry provides dynamic electrochemical and spectroscopic information concurrently with the redox reaction occurring on the electrode surface. Although different spectroelectrochemical configurations can be used, simple equations explain how to relate electrochemistry and spectroscopy for each experimental setup. This Application Note describes how the quantification of one electrochemical parameter (the diffusion coefficient) is calculated from the spectroscopic data as a proof of this concept.