In the food industry, NIR spectroscopy has established itself as an alternative to classic analysis methods, where it is used for non-destructive analysis for quality control of samples to ensure food safety.
The reasons for this success lie in the advantages it offers: accuracy, speed, ease of use, versatility of applications and analyses, determination of various parameters such as moisture, proteins, fats, etc.
NIR can be used in all areas of quality control. The three main areas of application are incoming goods inspection, process monitoring and end product inspection.
Incoming goods
The quality of the raw materials upon receipt is of crucial importance for the subsequent process. NIR can be used to examine raw materials for ingredients such as water, fat, protein and many more. The results are used to categorize and separate the goods. Suppliers can be paid based on the quality of their products.
Process monitoring
NIR technology can also be used during the production process. The product can be analyzed non-destructively for various parameters. These values can then be transmitted to the process control system in order to control the process based on the results. Communication types such as TCP/IP, Profibus, Modbus and others are used as required.
End product control
Manufactured products must be checked for quality and NIR is also perfect for this. Thanks to the NIR technologies, products can be analyzed and released within a short time. Several parameters relevant to the release can be determined at the same time. The product is not destroyed and thus waste can be minimized.
Application
Every BÜCHI application can be adapted to your products thanks to the unique AutoCal function! No knowledge of chemometrics is required for this. | 
