NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure ...

Protein in yeast is a major physiological parameter and is used to determine the price of spent brewery yeast by-product. Studies have shown all parameters can be determined using NIR spectroscopy.

However, Fourier Transform Near-Infrared Spectrometry (FT-NIR) offers a rapid, non-destructive alternative. This method requires minimal sample volume and eliminates the need for additional sample ...

The instrument also measures fat, moisture, starch, protein, fiber and various other parameters in samples of any kind — grains, powders, meal, pellets, pastes, slurries and cakes. The DA 7250 NIR ...

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