Application Finder

NIR spectroscopy is an alternative method for olive pomace fat analysis. Unlike other conventional methods, NIRS requires no sample preparation nor chemical solvents.

Corn starch serves as a gelling and thickening agent in the confectionary industry. It is also an ideal reusable molding and drying medium for starch-molded candies, where its moisture content is critical to monitor. Near-infrared spectroscopy (NIRS) provides a rapid, reagent-free method to determine moisture and protein content in corn starch. The technique is straightforward to operate and suitable for atline monitoring or routine quality control laboratories.

Brix, Pol, juice purity, reducing sugars, and total recoverable sugars are some of the many quality control (QC) parameters that must be analyzed in sugarcane juice. An alternative to other analytical methods is near-infrared spectroscopy (NIRS). NIRS allows the fast, simultaneous determination of several QC constituents without chemicals or 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.

NIRS enables rapid, chemical-free analysis of glucose, fructose, sucrose, and Brix in fruit juices without sample prep, offering a fast alternative to traditional methods.

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.

Fresh coconut water quality is influenced by crop location, harvest timing, and storage duration, creating challenges for consistent industrial production. This application describes the analysis of the parameters Brix, conductivity, turbidity, pH value, and salinity in coconut water with the OMNIS NIR Analyzer Liquid. Near-infrared spectroscopy (NIRS) enables rapid, reagent-free multiparameter analysis without sample preparation, reducing reliance on conventional laboratory testing.

Near-infrared spectroscopy (NIRS) quickly assesses key quality parameters in palm oil such as iodine value and fatty acid profile without sample preparation.

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 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.

Near-infrared spectroscopy can quickly determine multiple edible oil quality parameters simultaneously without sample preparation as shown in this Application Note.

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

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.

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.

Ethanol content can be quickly and easily determined in different wines during fermentation and afterwards for quality control using near-infrared spectroscopy.

Near-infrared spectroscopy (NIRS) is a fast, chemical-free alternative analytical technology for caffeine and moisture analysis in roasted coffee beans and grounds.

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.

Monitoring the iodine value in edible oil blends is crucial to produce vegetable oils with the desired properties. This Application Note displays the benefit of using the Metrohm NIRS DS2500 Liquid Analyzer for quality control in food laboratories.

NIR spectroscopy offers fast, chemical-free analysis of ash, protein, moisture, and rheological properties in flour – ideal for routine lab or atline quality control.

NIR spectroscopy can measure several honey quality parameters simultaneously in just a few seconds without any sample preparation as shown in this Application Note.

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.

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

This Application Note shows that visible near-infrared spectroscopy (Vis-NIRS) can be used for the quantification of Baicalin content in herbal supplements. Vis-NIRS is a good alternative to the conventional lab method (HPLC) and can save both cost and time.

This Application Note describes a fast method for the simultaneous quantification of nicotine and glycerin in liquid mixtures used for electronic cigarettes. With visible near infrared spectroscopy (VIS-NIRS), results are available without sample preparation, thus making VIS-NIRS highly suited for fast quality control.

This study shows how NIR spectroscopy simultaneously measures capsaicin content, Scoville Heat Units, water activity, ASTA color, and ash content in paprika powder samples.

Near-infrared spectroscopy (NIRS) offers a fast, solvent-free alternative to traditional methods for assessing olive oil quality and detecting potential food fraud.

NIR spectroscopy enables fast, reagent-free analysis of fat, moisture, protein, fiber, ash, and starch in animal feed, streamlining quality control with no sample prep.

This Application Note describes the quantification of protein content in dietary supplements using Vis-NIR spectroscopy to reduce the workload of time-consuming and waste-generating primary methods, such as Kjeldahl digestion.

Determination of key quality parameters of palm oil, namely free fatty acids (FFA), iodine value (IV), moisture content, deterioration of bleachability index (DOBI), and carotene require the use of several different analytical methods, which are laborious and can lack in accuracy. This application note demonstrates that the XDS RapidLiquid Analyzer operating in the visible and near infrared spectral region (Vis-NIR) provides a cost-efficient and fast solution for the determination of these quality control parameters in palm oil. With no sample preparation or chemicals needed, Vis-NIR spectroscopy allows for the analysis of palm oil in less than a minute and can be used by anyone.

Near-infrared spectroscopy (NIRS) is a fast, chemical-free analysis method for various quality parameters of chocolate bars without sample preparation. The NIRS solution is easy to use and can be used atline or in a quality control lab.

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.

NIR spectroscopy enables fast, reliable analysis of key quality parameters in alfalfa forage (e.g., protein, fiber, and moisture) without any sample preparation.

This Application Note shows how NIR spectroscopy is used to determine the water content (moisture content), protein content, and fat content in whole and ground almonds.

NIR spectroscopy measures ice cream quality parameters like total solids, fat content, lactose, protein percentage, sucrose content, and calories in seconds.

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.

This White Paper discusses the concept and benefits of NIR spectroscopy and outlines several real-life laboratory application examples with the use of OMNIS NIRS, the cutting-edge NIR spectrometer from Metrohm.

Adulteration in the food industry is a significant concern due to potential health risks and changes in product quality and nutrition. Detecting such adulteration is challenging, however, to ensure high-quality products, precise measurements during the manufacturing process are essential for identifying any contamination in raw materials and final products. This Process Application Note details the inline analysis of potato starch in the wheat flour manufacturing process with a 2060 The NIR Analyzer from Metrohm Process Analytics.

Salmon farms are becoming ever more popular. Strong population growth increases the demand for salmon which has an effect on their cultivation. Ever more fish live in limited space in open net cages. Parasites such as salmon lice can multiply quickly due to the high density of fish. One possibility of fighting the lice is to use baths with weak concentrations of H2O2. The salmon are treated in these concentrations for up to 20 minutes until the lice fall away and die. While it is true that hydrogen peroxide decomposes relatively quickly, it is nonetheless deadly for salmon in higher concentrations. The concentration must therefore always lie within the specifications during treatment. Our process analyzer requires less than two minutes per titration. This means that it permits more concentration determinations per treatment and always guarantees the correct dosage.

By using an enzymatic sensor with a screen-printed electrode, producers can measure lactic acid production, thereby monitoring fermentation processes.