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Near Infrared Spectroscopy (NIR) - Articles and news items

Ocean Optics enhances capabilities of NIRQuest series spectrometers

Featured news  •  14 March 2016  •  Ocean Optics

Ocean Optics enhances capabilities of NIRQuest series spectrometers…

Ocean Optics expands Flame spectrometer line with versatile miniature NIR spectrometer

Featured news  •  14 March 2016  •  Ocean Optics

Ocean Optics expands Flame spectrometer line with versatile miniature NIR Spectrometer…

Video: Applications in Focus – Food Integrity

Video  •  25 February 2016  •  Ocean Optics

Ocean Optics discuss applications of miniature, modular reflectance spectroscopy for Food Integrity using a dual channel Vis-NIR system including the new ultra-compact Flame-NIR spectrometer…

Food adulteration detection and measurement with NIR hyperspectral imaging

Issue 1 2016  •  22 February 2016  •  Marena Manley, Professor, Stellenbosch University / Federico Marini, University Researcher, University of Rome ‘La Sapienza’

Food adulteration, e.g. adulteration of spices, can be incidental or intentional. Incidental adulteration occurs when foreign substances are added to a food due to ignorance, negligence or using inadequate facilities. Intentional adulteration, also referred to as economic adulteration, entails the deliberate addition of inferior materials to a food to improve appearance qualities and value for economical gain. Nevertheless, adulteration of food products may lead to legal, medical or religious disputes. Over the years several analytical methods have been considered to reliably detect adulterants in food products. Vibrational spectroscopy has received particular attention due to it being environmentally-friendly, not requiring sample preparation and providing immediate results. One of the advantages of performing spectroscopy measurements in the near-infrared (NIR) compared to the mid-infrared (MIR) region is its ability to penetrate deeper into the sample and to measure larger areas or volumes . Although the sample area analysed with NIR spectroscopy is much larger than in the case of MIR spectroscopy, the results are still reported as an average measurement. NIR hyperspectral imaging, which represents the new frontier of spectroscopic techniques, advances on conventional (or bulk) NIR spectroscopy by providing an additional spatial dimension…

Union Park Capital acquires NIR company Unity Scientific

Industry news  •  4 September 2015  •  Victoria White

Union Park Capital has acquired Unity Scientific, a leader in the manufacturing and sales of near infrared instrumentation and wet chemistry analyzers…

NIR hyperspectral imaging for detection of nut contamination

Issue 4 2015  •  1 September 2015  •  Puneet Mishra, Belén Diezma and Pilar Barreiro, Universidad Politécnica de Madrid

‘Nut’ is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content, micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over recent decades they have increasingly been found to induce adverse health effects. With an increasing number of individuals affected with allergenic reactions, nuts allergies are a growing global concern. Nuts are common food allergens and are the leading cause of fatalities from food-induced allergenic reactions in developed countries. Allergenic conditions arising from the consumption of nuts are generally thought to be life-long and typically severe. No definite treatment is yet available for nut and seed allergies. Dietary avoidance is the primary way to manage these allergies and requires the ability in the food industry to identify peanuts or tree nuts…

Whitepaper: Color measurement of roasted coffee using HunterLab spectrophotometers

Whitepapers  •  1 June 2015  •  HunterLab

This free whitepaper discusses the use of color measurement spectrophotometers (visible spectrum spectrophotometers) for determining the roast color of coffee products…

Peanut contamination could be easier to detect with infrared hyperspectral imaging

Industry news  •  20 April 2015  •  Victoria White

New research has revealed that peanut contamination in food products could soon become much easier to detect using NIR hyperspectral imaging (HSI)…

Processing & Sensor Technology supplement 2015

Issue 1 2015, Supplements  •  9 March 2015  •  New Food magazine

In this Processing & Sensor Technology supplement we look at Innovative sensor technologies for the food industry, the use of Vis/NIR spectroscopy to evaluate quality craft beer during fermentation, and industry experts participate in our Processing & Sensor Technology roundtable…

Whitepaper: NIR Spectroscopy and Wine – Class-modeling for the characterization of Italian red wine

Whitepapers  •  1 September 2014  •  BUCHI

Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety…

Quality Control supplement 2014

Issue 3 2014, Supplements  •  23 June 2014  •  Vincent Baeten, Philippe Vermeulen, Juan Antonio Fernández Pierna, Pierre DardenneSatu Salo, Koni Grob, Bart Roodenburg, Monika Hohmann, Christine Felbinger, Norbert Christoph, Helmut Wachter, Ulrike Holzgrabe

Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable…

Near Infrared: Food fraud and NIRS

Issue 1 2014  •  5 March 2014  •  Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre

Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of countries relying on international food trade has increased and traded food changed from raw materials towards processed and branded products. As a consequence, trade fluxes between countries to form a complex, extensive, intersecting network. Optimised for rapid, low-cost production from all sources, it has consequently resulted in fragile networks that are vulnerable to food fraud that reaches every table in the world…

Whatever it takes for protein analysis: Kjeldahl, Dumas, or NIR

Webinars  •  30 September 2013  •  François Bourdichon (Barry Callebaut ), William Ickes, Jürgen Müller & Giovanni Campolongo (BÜCHI)

Whereas Kjeldahl is a proven method for all kind of sample matrices, Dumas excels in unattended processing at high throughput, and NIR is matchless in terms of immediate and comprehensive multi-component analysis. BUCHI introduces you to the Master series, which includes the KjelMaster, DuMaster, and NIRMaster instruments for protein analysis…

Infrared spectroscopy and its role to monitor wine fermentation

Issue 4 2013  •  28 August 2013  •  Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide

The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies, have demonstrated themselves to be one of the most efficient and advanced tools for continuous monitoring, as well as controlling the processes and the quality of raw ingredients and products in several applications among food processing, petrochemical and pharmaceutical industries.

Coupling NIR spectroscopy and chemometrics for the assessment of food quality

Issue 1 2013  •  28 February 2013  •  Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’

In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid and non-invasive/non-destructive way, together with its easy on-line applicability, make NIR particularly suitable for real-time assessment and control of food quality both in a laboratory and on an industrial scale.

 

Growing appetite for protein set to continue into 2030 - how can we improve Protein Analysis in food & feed?READ CASE STUDY
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