Industrial equipment and product’s quality
Everyone that works in the large retailers of the food industry knows how important product quality control processes are. One of the most common checks is the NIR’s spectroscopy. This quality and quantity research allows us to do quick daily checks on many samples without sacrificing precision and simplicity. Through spectroscopy are tested the main compositional parameters of foods (proteins, fats, moisture, etc.) are tested without the necessity of preparing every single sample.
NIR’s process equipment
Spectroscopy and product quality analysis
From the 90s onwards, NIR spectroscopy has always been used in different industrial sectors, from pharmaceuticals to petrochemicals. This measures the electromagnetic radiation absorption in the 12800-4000 cm -1 spectral region between the invisible and the infrared. One of the main qualities of this tecquinche is the non destructiveness of the sample. In other terms, the procedure isn’t invasive, it doesn’t deteriorate and doesn’t modify the product under analysis. So, This might be used for more checks reducing the costs in terms of time and resources.
SIE diary instrumentation test
SIE instrumentation has done analysis of food products. Very interesting are those that involve yogurt and cheese. Scrolling the data, we can see how, in the first case, the results given from the instrument are faithful to those from the lab. In cheese analysis is particularly interesting Total Solid measurement in the production process. The measurements are done downstream from the splitter but many are the cases when the detection was made upstream of the separator or at many other key points of the plant.
For more details on spectroscopy and for comparison, do not hesitate to contact our staff.