Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
Starting from incoming goods inspection to quality control of final goods, users can learn more about the analytical workflows during the production process.
In this guidebook, an overview of how NIR can be used in food testing is presented with special focus on theory, calibrations and parameters that could be tested with the technique. Benefits, such as speed, and potential drawbacks of the method are discussed. The fat extraction process from food samples, as a reference method, is also included in the guidebook. Different types of extraction and applications of the technique are shown.
Similarly, the technique of Kjeldahl determination for nitrogen and protein determination is discussed in detail, including specific application notes. At-line food monitoring is described as an option using NIR directly on the production line. How these NIR systems operate and their advantages are summarized in the guidebook. Options for both continuous and batch monitoring are presented.
Special sections are dedicated to sample preparation, regulatory measures, quality control, FAQs and troubleshooting of the NIR, extraction and Kjeldahl methods.