Near-Infrared (NIR) Spectroscopy can revolutionize yogurt production by enabling real-time, accurate, and efficient fermentation process monitoring. By leveraging this technology, yogurt producers can achieve consistent product quality, minimize waste, and improve overall production efficiency. Yogurt, or yoghurt – if you are British – has been a part of the human diet for millennia. History has... Continue Reading →
BUCHI NIR Specialist Jason Corbiere met up with BUCHI Market Manager Ryanne Palermo to discuss how benchtop or in-line NIR can address three major areas of concern for QC labs: labor shortages, workplace safety, and slow QC feedback loops. Watch the video discussion here or read the transcript below to learn more. https://youtu.be/xfNYV98EnIg Transcript RP:... Continue Reading →
Is your company looking for new revenue streams or to meet corporate green initiatives? Â By improving efficiency and utilization of low-carbon fuels in industrial waste, companies can secure energy needed for their business, all while reducing their carbon footprint or even achieving a net-zero carbon emission. BUCHI NIR Process Specialist Ryan Vautherot joined us... 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 →
In a prior blog, we shared how NIR online sensors could be used to optimize biofuel processes, starting at the farm, through fuel processing, and into feed applications. In this post we take a closer look at how NIR can be used as a measurement tool for a valuable co-product of the biofuel industry: distiller’s dried grains with solubles (DDGS). Most ethanol plants in the United States are dry-grind facilities, which use starch... 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 →
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 →
In the northeast, fall ushers in crisp, cool air, vibrantly colored leaves... and doughnut season. Perfectly glazed Krispy Kreme Doughnuts Whether you're getting your round, deep-fried cake from roadside from the Pennsylvania Amish or from a commercial bakery, quality is key. Krispy Kreme has been serving up delicious doughnuts for generations in the USA and... Continue Reading →
February 12 was Darwin Day. Darwin, of course, was known for his theories of evolution. While his theories continue to be hotly debated 137 years after his passing, none could argue that products and companies must evolve in some capacity to keep pace with, and meet the demands of customers-at-large. Borrowing the words of Spanish... Continue Reading →
Summer might be coming to a close, but our PROCESS EXPO pre-game is just heating up! The global food equipment and technology show PROCESS EXPO is being held in Chicago, home of the defending World Series Champions. You can catch us there September 19-22. In the spirit of the game and in anticipation for the... Continue Reading →
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