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 →
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 →
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