Food and Feed
There are multiple steps in the manufacturing process of food and feed, comprising the receipt and inspection of incoming goods, production and quality control, and final goods inspection. Throughout the process, the quality of raw materials and the final product must be controlled, and compliance with the food production recipe monitored closely. Samples are taken at specific stages throughout the process chain and further analyzed for relevant quality parameters up to the final labeling of the food products. BUCHI provides reliable, convenient, and easy-to-use instruments to fulfill the needs of the food and feed industry in the best possible way.
- Incoming goods
- Process monitoring
- Final goods inspection
The key to inspecting incoming ingredients successfully is rapid and accurate analysis. NIR analysis is the perfect method to accomplish this task as it offers multiple parameter measurements in under 30 seconds.
Protein content is essential for nutritional value and is a key quality parameter for multiple raw materials. Steam Distillation, according to the Kjeldahl method, determines protein content as a primary reference method.
The fat content of ingredients is a key quality parameter for many food products. Extraction can be performed to determine the content of fat and contaminants accurately.
Optimization of critical production processes during goods manufacture can lead to substantial savings on production costs. NIR-Online sensors can be mounted in many different locations on a production line and provide continuous process monitoring.
NIR Analysis in the laboratory allows production improvement engineers to optimize numerous processes that can be spread across multiple production lines. NIR provides fast multiparameter measurements in under 30 seconds.
For labeling of final food products, it is a legal requirement to declare the protein content. Steam distillation according to the Kjeldahl method determines protein content and provides a reliable source of information.
For final goods inspection, it is required by law that the final food product’s fat content is declared. With extraction, the fat content of food products is determined with high accuracy.
The speed of NIR analysis permits manufacturers to increase the number of samples analyzed during production, allowing them to rapidly identify and rectify production issues that may impact the quality of the final product.
Digestion / Steam Distillation
With digestion and steam distillation, a broad variety of analytes can be determined. This includes heavy metals, formaldehyde, volatile acids, cyanide, and allergens such as sulfur dioxide (SO2).
Extraction is used for fat determination and can also be utilized for the sample preparation for contaminants determination such as PAHs, PCBs, and dioxins.
Food products are tested with NIR analysis to determine their nutritional content. BUCHI offers a wide range of pre-calibrated Applications for many different food types to allow rapid implementation of NIR technology.