Near-infrared spectroscopic analyzer Product List and Ranking from 4 Manufacturers, Suppliers and Companies

Near-infrared spectroscopic analyzer Product List

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What are the reasons for using FT-NIR?

What are the reasons for using FT-NIR?

Explaining the advantages of FT-NIR technology! Free materials available!

This document presents technical information about FT-NIR technology, which has many advantages compared to traditional wet chemical analysis and chromatography. It introduces the superiority of NIR spectroscopy, examples of monitoring, and applications. [Contents] - Superiority of NIR spectroscopy - Applications - Raw material verification tests - Quantitative analysis of multiple items - Inline process control - Summary: Low-cost, rapid, and simple analysis, etc. *For more details, please refer to the PDF document or feel free to contact us.

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[Technical Data] FT-NIR Online Monitoring of the Fermentation Process

[Technical Data] FT-NIR Online Monitoring of the Fermentation Process

Monitoring of fermentation/cultivation processes using FT-NIR (near-infrared) spectroscopy is possible.

In the pharmaceutical industry, the strict regulatory requirements have made continuous control of fermentation processes a crucial element of manufacturing processes. Bruker has been working for many years on the measurement of challenging fermentation processes. With the transmission-reflection probe developed by Bruker, it is possible to measure slurries and emulsions, enabling the monitoring of fermentation/culture processes using FT-NIR (near-infrared) spectroscopy. We can provide various flanges specified by our customers through welding. High-temperature types are also available.

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Tohoku University Technology: Identification method of the cause for fat and oil oxidation: T21-195

Tohoku University Technology: Identification method of the cause for fat and oil oxidation: T21-195

Quick and easy elucidation by NIR of the cause for fat and oil oxidation

　Fat and oil are easily oxidized by heat and light irradiation during the manufacturing process and storage. Since antioxidant measure depends on the oxidation cause, it is important to determine not only the oxidation level but also its cause in order to maintain the vegetable oil quality.　 　Although a method for identifying the oxidation cause through isomer analysis of lipid hydroperoxide by LC-MS/MS has been reported [1], this method is not versatile since it requires complicated operation, and laboratory level facility and equipment. On the other hand, this research has established a method to identify the oxidation cause using near-infrared spectroscopy (NIR), which is widely used for nondestructive analysis of food product. So far, NIR has been used to evaluate oil oxidation, such as peroxide value, carbonyl value, and conjugated diene value of vegetable oil, but it has not been applied to determine the oxidation cause. This invention is able to quickly and easily identify the cause for fat and oil oxidation.

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Display nutritional information in just 80 seconds! 'Calorie Answer CA-Hi'

Display nutritional information in just 80 seconds! 'Calorie Answer CA-Hi'

Simply connect the main unit to the USB port and install the dedicated software to set up the measurement system! Improve development speed and reduce costs.

The "Calorie Answer CA-Hi" utilizes near-infrared spectroscopy to measure not only the calories of liquid samples through transmission but also the nutritional components such as protein, fat, carbohydrates, and moisture in powdered and solid samples through reflection. With advancements in sensing technology, it is possible to significantly reduce the number of reference cell measurements and shorten measurement time, provided there are no changes in environmental temperature or measurement methods. The simple design allows for easy operation of the main unit and monitoring of progress. 【Features】 - When there are no changes in environmental temperature or measurement methods, it is possible to reduce the number of reference cell measurements and significantly shorten measurement time. - Measurement data history is retained, allowing for data comparison by item through a data sorting function. - A measurement mode that groups various foods can be easily searched via a pop-up display. - Measurement results per 100g are automatically converted when the weight is changed to any desired amount. *For more details, please download the PDF or feel free to contact us.

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Technical Data: Establishment of a Component Analysis Method for Green Coffee Beans

Technical Data: Establishment of a Component Analysis Method for Green Coffee Beans

Using the NIR coffee bean checker! Establishment of an automatic measurement method for component analysis of green coffee beans.

This document introduces the establishment of an automatic measurement method for component analysis of green coffee beans using a NIR coffee bean checker. Near-infrared spectroscopy is a component measurement method that does not use reagents or consumables. We have established a method to quickly and easily measure the components of green coffee beans, including "moisture," "caffeine," "potassium," "ash," "chlorogenic acid," "protein," and "trigonelline." 【Contents】 ■ Overview ■ What is Near-Infrared Analysis? ■ Keywords ■ Equipment Used ■ Examination Method *For more details, please refer to the PDF document or feel free to contact us.

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  • Non-destructive testing
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Hands-on Learning: FT-NIR (Near Infrared Analysis) Seminar for the Dairy and Agriculture Industries

Hands-on Learning: FT-NIR (Near Infrared Analysis) Seminar for the Dairy and Agriculture Industries

Introducing our latest technology and case studies in the dairy, agriculture, and feed sectors. We also offer hands-on courses using actual equipment.

The "Near Infrared Analysis Method (NIR)" allows for the easy analysis of multiple components in a single measurement, and since it does not require sample pretreatment or solvents/reagents for measurement, it helps reduce labor costs and consumable expenses in quality control. In this seminar, we will showcase our products from "Routine Analysis FT-NIR" used in laboratories to "Process FT-NIR," while providing detailed case studies from the dairy, agriculture, and feed sectors. On the day of the seminar, we also plan to conduct a hands-on session using the FT-NIR spectrometer "ALPHA II." The capacity is 20 participants per session, and as registration is on a first-come, first-served basis, those interested in participating should apply as soon as possible. 【Event Overview】 'Learn with Real Equipment: FT-NIR (Near Infrared Analysis) Seminar for Dairy and Agriculture' Yokohama Venue: October 26, 2023 (Thursday) 13:00–17:00 Obihiro Venue: October 31, 2023 (Tuesday) 13:00–17:00 Participation Fee: Free (registration on a first-come, first-served basis) Registration Method: You can apply via the link below.

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Technical Data: Feed Raw Material FT-NIR Analysis

Technical Data: Feed Raw Material FT-NIR Analysis

Contributing to the optimization of raw materials, feed formulation, manufacturing processes, and the quality of the final products!

Our company provides a comprehensive FT-NIR solution for quality control and formulation adjustment. Samples can be analyzed non-destructively in seconds, reducing both time and reagent usage, thereby cutting costs. Liquid samples such as oils and molasses can also be analyzed using the same device in disposable vials. Additionally, Bruker offers FT-NIR calibration packages to accommodate the analysis of various raw materials in the feed industry. 【Standard Analysis Items】 ■ Moisture ■ Crude Fat ■ Crude Fiber ■ Crude Protein ■ Crude Ash *For more details, please refer to the PDF document or feel free to contact us.

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Technical Data: Monitoring of Frying Oil Using FT-NIR

Technical Data: Monitoring of Frying Oil Using FT-NIR

A valuable tool for food quality assurance and health authorities to verify the degree of fat deterioration!

Using FT-NIR spectroscopy, various quality parameters associated with the degradation of frying oil can be evaluated quickly and at low cost. Bruker has collected over 300 samples of fats used in fried potatoes, potato chips, fish, chicken, and donuts in collaboration with multiple food regulatory agencies. Statistical evaluations have shown that the measured FT-NIR spectra have a high correlation with existing official methods. Since FT-NIR can simultaneously determine important indicators related to oxidation and polymerization, it has become a valuable tool for food quality assurance and health authorities to verify the extent of fat degradation. **Monitoring Indicators** - Acid Value (AV) - Anisidine Value (AnV) - Polar Compounds (TPC) - Polymerized Triacylglycerols (DPTG) *For more details, please refer to the PDF document or feel free to contact us.*

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