The analysis of ingredients and intermediates of food, beverage and feed products assures specifications and the good quality of final products.
It also helps avoid out-of-specification goods and achieves customer expectations.
Repeated quality checks along manufacturing lines require quick and efficient testing procedures. With near-infrared (NIR) spectroscopy, a variety of parameters such as moisture, fat, protein, ash, sugar, lactose, starch and fibres can be monitored.
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