Another blog not about NIR? Near-infrared (NIR) spectroscopy is a secondary method. That means that NIR doesn't measure things like fat, protein, moisture, ash, %-polymerization or anything else directly. Instead, we use an acceptable primary method to train our NIR to make those measurements. More details on NIR calibration can be found in this earlier... 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 →
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