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 →
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 →
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 →
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 →
When prodded, I suppose many at BUCHI would agree that some of the cheesiest members of the team belong to the NIR group. Maybe that's something to be proud of! More cheese, please! Cheese is delicious, after all. With a global market of around $100 Billion USD, I think there is a general agreement on... 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 →
Is moisture content in feed synonymous with profit margin? Talk to a feed producer and you're likely to see a head nodding in agreement. How valuable would it be to have a continuous read-out of the moisture content of your feed at points along the process where you can still adjust your process to reach... Continue Reading →
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