The spectral modes like reflectance, transmission, interacting, and transfectants of the NIR can be changed to determine the external and internal properties of the samples. The composition of products like moisture, protein, carbohydrate, fat, sugars, soluble solids and internal damages, bruises, adulteration, and several functional properties is determined.
Application for food analysis Milk and milk products
NIR spectroscopy plays a key role in the analysis and process control of milk and milk products. It is majorly used in the determination of moisture, fat, and lactose in liquid milk, whole milk powder (WMP), skim milk powder (SMP), whey powder, cream, butter, cheese, etc., majority of the milk-based products are emulsions which changes their physical characteristics during the preparation of samples. NIR can be effectively used in the online analysis of samples which reduces the sampling error by continuous instantaneous measurements. On-line analysis of milk powder helps in controlling the moisture content of the product. Fiber-optic probes are used as sensors for on- line quality determination due to the advantage over the absence of moving parts, robustness to high temperature and pressure, inertness, and ease of operation during clean in place procedure involving different acids and alkali. It is mainly used in on- line determination for moisture control of cheese especially cream cheese, cottage cheese, cheddar cheese, processed cheese, etc., It helps in obtaining uniform product quality in different batches.
Cereal and cereal products
This story is from the May 2021 edition of Food & Beverages Processing.
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This story is from the May 2021 edition of Food & Beverages Processing.
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