Labs across the country are constantly asked to do more with less… fewer people, less time, and less budget. The value in a capital investment shows up where the rubber meets the road—in lab productivity and company profitability. Near-infrared (NIR) spectroscopy is a well-known technique that delivers fast results for standard quality parameters, helping break... Continue Reading →
This editorial on NIR calibration transfer from benchtop to production was submitted by Mark Sullivan, a Senior NIR Applications Specialist for BUCHI North America. Not long after many new users become accustomed to the speed and convenience of laboratory NIR over conventional techniques, it dawns on them that this technology is inherently suited for use... Continue Reading →
Fat is a critical parameter across the food, beverage and feed industries. However, the best solution for obtaining fat varies across the production cycle. In this blog, we propose extraction and near-infrared (NIR) spectroscopy methods for fat determination, with arguments for which technology is the best fit based on factors such as: Application scopeVariation in... Continue Reading →
This blog was contributed by Dr. Mark Sullivan, Technical and Application Specialist at BUCHI Corporation. The head of a well-known agricultural testing laboratory recently approached me with an unusual request. This laboratory performs 10’s of thousands of plant tissue analyses annually using the Dumas combustion technique for total nitrogen and carbon (AOAC Official Method 972.43).... Continue Reading →
Summer is coming to a close, and the once plentiful corn stands that dotted country roads and even well-traversed city highways are beginning to dwindle down in number (replaced by donut stands, thankfully). Despite countless summer BBQs tugging on the supply chain at peak season, the vast landscape of cornfields in the Midwest (and beyond)... Continue Reading →
Protein is a critical parameter across the food, beverage, and feed industries. However, the best solution for obtaining protein varies across the production cycle. In this blog, we propose Kjeldahl and near-infrared (NIR) spectroscopy methods for protein determination, with arguments for which technology is the best fit based on factors such as: Application scope Variation... Continue Reading →
Why are we talking about Kjeldahl on the NIR blog? This blog has made many mentions to the fact that near-infrared (NIR) spectroscopy is a secondary method. That means that NIR doesn't measure things like moisture, fat, protein, ash, %-polymerization or anything else directly. Instead, we use an acceptable primary method, like Kjeldahl, to produce... Continue Reading →
A rapidly rising consumer food company needed NIR technology to quickly test final product quality in their pilot plant R&D facility. The R&D team wanted an NIR to provide non-contact, process control measurements of food products passing rapidly by on a conveyor belt. However, being a pilot facility, they desired adjustable and temporary mounting approaches... Continue Reading →
The longest continuously running mountain biking series in the United States is hosted in southwest Pennsylvania. Every year, hundreds of locals show up to test themselves in the 5-race series and vie for the title of "local hero." Races each take place at different venues, and each venue has a signature "wrench" to throw at... Continue Reading →
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