BUCHI Food Quality Control with Extraction, Kjeldahl and NIRS Solutions from Laboratory to Production
BUCHI provides analytical solutions for research and development (R&D), quality control and production applications in the food industry.
The company offers high-quality food and feed analysis with more than 80 years’ experience. Its solutions include classical reference methods such as total fat extraction and Kjeldahl.
BUCHI also facilitates real-time food analysis with near-infrared (NIR) spectroscopy and offers other relevant technologies in spray drying, preparative chromatography and evaporation.
The company has a comprehensive portfolio of solutions to optimise the entire value chain, with innovative products ranging from precise nitrogen and protein determination, to drying, fat extraction, raw material identification and the analysis of food components, additives, contaminants and residues.
New generation of extraction systems for compliant fat determination
BUCHI provides specialised extraction solutions for classical determination of fat, as well as residue and contamination analysis in various matrices.
The systems offer a complete range of automated extraction methods, from Soxhlet to hot extraction and pressurised solvent extraction in one system.
The newly launched FatExtractor E-500 enables users to flexibly meet changing needs with its interchangeable glass assembly and the execution of a wide range of extraction methods such as Soxhlet, Randall or Twisselmann.
The SpeedExtractor is an optimised solution for rapid pressurised solvent extraction (PSE). The fat extraction unit increases productivity by processing as many as six samples simultaneously. Sample preparation is optimised with easy sample loading and ready-to-use extract collection.
The HydrolEx H-506 performs reliable acid hydrolysis as a sample preparation step for fat extraction and total fat determination. The instrument offers a safe process with convenient, intuitive system operation.
NIR systems for cost-effective, accurate food analysis in real-time
Near-infrared (NIR) analysis offers rapid precision in evaluating food components at any step of the production process. The technology enables real-time decision making for improved quality and productivity in the entire workflow, ranging from raw materials reception to final product release.
Whether in the laboratory or directly in production, fast determination of moisture, fat, protein, sugar, fibre, ash, pH, salt, amino acid and unsaturated fatty acid profiles are made possible with NIR. Rapid reaction times are essential for the cost optimisation of food production operations.
BUCHI’s state-of-the-art NIR systems offer flexibility and reliability in the food production process. ProxiMate is a robust, compact and easy-to-use at-line NIR instrument designed specifically for the food and feed industry. A wide selection of pre-calibration packages makes it suitable for all applications.
The NIRFlex N-500 Fourier Transform (FT) NIR spectrometer offers optimal performance using a wide range of measuring cells and accessories. The NIRMaster is one of the world’s first FT-NIR standalone spectrometers. It is available in food-grade polymethyl methacrylate (PMMA) or stainless steel.
The accuracy guaranteed by polarisation FT technology combined with a highly hygienic design with certified dust protection enables NIRMaster to offer unparalleled reproducibility in the evaluation of food components.
The NIR-Online solutions available at BUCHI allow users to closely monitor key parameters and immediately correct deviations that occur at any step during the manufacturing process. The BUCHI NIR-Online analysers provide accurate measurements within seconds for high production efficiency.
BUCHI supports the introduction of an NIR system at-line or online to monitor specific food or beverage production chains. A team of specialists with extensive spectroscopy know-how can use a wide selection of pre-calibrated applications to help establish the NIR technology in any laboratory.
Kjeldahl systems for protein determination
BUCHI has a comprehensive portfolio of Kjeldahl solutions for nitrogen and protein determination in any part of the food production process. These instruments can be used to process all kinds of sample matrices, ranging from incoming or outgoing goods inspection to at-line production control and quality control for declaration purposes.
The KjelMaster K-375 enables both potentiometric and colourimetric titrations while meeting the most stringent demands in convenience, automation and sophisticated data management.
The Distillation Unit K-350 offers one of the most cost-efficient ways to perform the Kjeldahl method. It is fully compliant with officially approved methods. KjelFlex K-360 is designed for optimal flexibility in nitrogen and protein determination, as well as steam distillation. The system can be used safely and easily with a wide range of titrators.
The KjelSampler K-376 is a perfect complement to KlejMaster K-375 and enables one of the highest sample throughputs for Kjeldahl determination. Combining the two units results in a high degree of automation and flexibility.
The KjelDigester offers safe block digestion that is two hours faster than competitor units. The SpeedDigester K-439 combines IR and block digestion into one unit and is specifically designed to enable high sample throughput.
Products and Services
BUCHI NIR-Online® Solutions enables enhanced productivity and higher quality for maximum gross profit margins. BUCHI supports you in optimising all stages of production, from incoming goods inspection to releasing finished products.
Near-infrared (NIR) analysis offers rapid, affordable and precise results, enabling real-time decision making for enhanced quality and higher productivity.
BUCHI offers specialised extraction solutions for classical determination of fat, residue and contaminants in various types of matrices.
BUCHI’s versatile solutions for digestion and steam distillation cover a broad range of applications. Whether performing classical protein determination according to Kjeldahl, reflux digestion with aqua regia, or direct distillation of steam-volatile compounds, optimised productivity is ensured.
The Champion’s Guidebook – The Food Manufacturing Process Chain
The food and beverage manufacturing process chain comprises typically of five steps starting with goods receiving and incoming goods inspection, going over to production and quality control, then finishing with logistics and distribution.
Incoming Goods Inspection
The purpose of food, beverage and feed analysis is to maintain and assure specifications, quality and the food safety of the final products. Customers should be satisfied and not harmed at all.
Five Essentials of Fat Extraction
Extraction is one of the oldest separation techniques. Records indicate that civilisations going as far as back as the Babylonians and ancient Egyptians used extraction processes to prepare perfumes and salves.
Five-Step Guide To Making More Money in Feed Production
Maximising profit in feed manufacturing is challenging, with tight margins, time and cost pressures, variable quality of raw materials and highly regulated products. Follow these five steps and easily maximise your profit in feed production.
Optimise Your Extraction for the Widest Application Range
In your everyday laboratory work, you must overcome many challenges such as the need for fast and reliable results, high sample loads and limited human resources. No wonder you are always striving for process optimisation.
Fat Determination in Bakery Product and Chocolate
BUCHI introduces a simple and reliable procedure for fat determination of bakery and chocolate products according to Weibull-Stoldt.
BUCHI Labortechnik has announced the release of a new flexible and high-speed extraction line with smartly designed safety features.Read more
BÜCHI NIR-Online® solutions provide real-time trending of content such as protein, fat and moisture directly in a process stream.Read more
Wheat flour quality is varied; some types are good to produce fresh bread, while others are specifically used for cakes, biscuits or other bakery products. If the characteristics of the supplied flour are not strictly the same as those required and this fact is not assessed, the entire production could be lost creating large economic damage.Read more