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NIRS simultaneously measures important quality parameters in whey permeate (i.e., ash, phosphate, lactose, protein, pH, and moisture) without any sample preparation.

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 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.

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.

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.

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.

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.

The production of biofuels from renewable feedstock has grown immensely in the past several years. Bioethanol is one of the most interesting alternatives for fossil fuels, since it can be produced from raw materials rich in sugars and starch. Ethanol fermentation is one of the oldest and most important fermentation processes used in the biotechnology industry. Although the process is well-known, there is a great potential for its improvement and a proportional reduction in production costs. Due to the seasonal variation of feedstock quality, ethanol producers to need to monitor the fermentation process to ensure the same quality product is achieved. Near-infrared spectroscopy (NIRS) offers rapid and reliable prediction of ethanol content, sugars, Brix, lactic acid, pH, and total solids at any stage of the fermentation process.

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.

Determination of the density of polyethylene (PE) (ASTM D792) is normally a challenging procedure due to reproducibility difficulties. Measurement via FT-IR can be problematic when larger sample sizes must be analyzed due to sample inhomogeneity. This application note demonstrates that the DS2500 Solid Analyzer operating in the visible and near-infrared spectral region (Vis-NIR) provides a reliable and fast solution for determination of the density of PE. With no sample preparation or chemicals needed, Vis-NIR spectroscopy allows the analysis of larger, inhomogeneous sample sizes of PE in less than a minute.

Polypropylene (PP) is a general purpose resin widely used in industries such as electronic manufacturing and construction, as well as in packaging materials. PP resins must be melted first in order to be formed into the intended shape, and therefore flow properties are important characteristics which affect the production process. The standard procedure to analyze melt flow rate (MFR) requires a significant amount of work with packing the sample, preheating, and cleaning. With no sample preparation or chemicals needed, Vis-NIR spectroscopy allows the analysis of MFR in less than a minute.