应用

How NIR Supports Any Meat Production Facility

By harnessing the power of NIR spectroscopy, meat producers can quickly and non-destructively analyze meat composition, ensuring optimal parameters such as fat content, moisture levels, and protein concentration. This real-time data enables precise adjustments in processing, minimizing waste, and optimizing yield. BUCHI NIRSolutions™, like the robust and flexible ProxiMate™ NIR or the NIR-Online sensors, can streamline meat production operations, making them invaluable tools for modern and efficient meat processing.

Find out more about the benefits of applying NIR in your meat production in this application note No. 835/2024.

食品和饲料中的氰化氢测定

氰苷存在许多食品和饲料产品中，例如杏仁、竹笋、木薯、利马豆、高粱和核果，由已通过糖基化稳定化的氰醇形成。在糖基化形式中，氰苷应该是无毒性的，但被消化后，肠道菌群酶会将氰苷分解为对人体有剧毒作用的氰化氢 (HCN)。 在本文中，我们介绍一种定量测定方法，这种方法使用苦杏仁苷作为模型化合物来测定杏仁、烘焙产品、核果、桃仁糖果（杏仁糊）和杏仁膏（杏仁糊）原料混合物中氰苷经过酶水解后的氰化氢含量。这种方法符合国际标准 ISO 2164-1975 和 AOAC 方法 915.03 的要求。

Monitoring the Milling Step in the Flour Industry

The task of flour producers is to deliver and guarantee that customers receive flour according to their specific requirements.

Monitoring the milling process in the flour industry is vital to achieving high-quality flour production while maximizing efficiency and minimizing waste. Real-time quality control of key parameters such as moisture, protein, and ash as well as the detction of specks are of critical importance to ensure consistent product quality.

Find out, how NIR sensors with CCD cameras can be applied to monitor the milling of flour in this application note.

Monitoring Coffee Roasting with NIR

Coffee is one of the most famous drinks worldwide. Beyond variety and geographical origin of the coffee beans, the key factor for its taste is the roasting of the beans themselves. Roasting not only extends the shelf life by reducing the moisture of the coffee beans, it is also crucial for developing and highlighting typical flavors.

Real-time control of the roasting process ensures a consistent high-quality of the final product and that customer expectations are met. Applying NIR spectroscopy during the coffee roasting process reduces operating costs and helps to increase the margin by optimizing roasting results and moisture content.

Find out how NIR can optimize the coffee roasting process in this application note.

Monitoring the Degumming Step of Crude Oils

Composition of degummed oils in terms of residual phosphorus as well as other parameters are of critical importance for the optimization of the subsequent refining steps in order to obtain high quality edible oil as final product. With the installation of a BUCHI NIR-Online® process analyzer after the degumming step, the composition of the degummed oil is monitored and documented in a fast, simple, and reliable way. This results in precise and accurate measurements of relevant process parameters such as phosphorus, moisure, free fatty acids, peroxide value and acid value.

Selective Nitrogen determination ammonium nitrate reference standards direct devarda distillation

The Devarda method is used for the determination of nitrogen as sum parameter in nitrate and nitrite. However, this method is not suitable in the presence of organic compounds, calcium cyanamide or carbamide. Devarda’s alloy reacts with sodium hydroxide to form hydrogen. The produced hydrogen reduces the nitrate and nitrite to ammonia. The ammonia is steam distilled and trapped in boric acid solution and titrated with sulfuric acid.

In this Application we present the Devarda Distillation of sodium nitrate mixed with ammonium dihydrogen diphosphate and the selective direct distillation of ammonium dihydrogen phosphate in the presence of sodium nitrate without addition of Devarda’s alloy.

Monitoring Soapstock Composition

Soapstock is obtained from the chemical refining process of crude vegetable oil. Rapid and accurate determination of soapstock composition is of critical importance to reduce neutral oil loss and thus to optimize the refining conditions and to improve the yield of the final product (edible oil). With the installation of a BUCHI NIR-Online® process analyzer after the alkali neutralisation step, the composition of soapstock is monitored and documented in a fast, simple, and reliable way. Within milli-seconds, several parameters such as FFA, oil content, moisture, Phospholipids, total fatty matter (TFM), acetone, insoluble material (AI), Loss of TFM from AI, OILTFM or AITFM are continuously, simultaneously, and accurately measured with NIR.

Monitoring Cheese Blending

Cheese blending is the critical step when manufacturing processed cheese products (PCP) like fondue, analogue cheese, cheese spreads, or related products. Monitoring this process step not only ensures a consistent high quality final product, it also reduces the operating costs and increases the margin. Product parameters like total solids content, fat, protein, lactose, pH, salt or homogeneity need to comply both with legal limits and with strict recipe specifications. The installation of a BUCHI NIR-Online® process sensor at the bottom of the blending chamber or along the piping via Varinline adapter enables monitoring these target parameters and making timely adjustments in order to meet specified final product quality.

Monitoring crude oil composition with NIR

Monitoring crude oil composition is an important process in the oil industry to ensure product quality, optimize refinery operations, and comply with regulatory standards. Crude oil is a complex mixture of hydrocarbons and various impurities, and its composition can significantly impact its market value and suitability for refining into various products.

Continuous monitoring ensures that the crude oil meets the desired specifications and reduces the risk of processing issues. It enables quick adjustments to processing parameters in response to changes in crude oil quality or incoming feedstocks.

Find out how NIR supports the analysis of crude oil prior to degumming in this application note No. 257/2023.

比较不同的凯氏定氮片测定牛奶中氮和蛋白质

BUCHI 提供不同类型的催化剂片，用于执行标准的凯氏定氮法。《钛》凯氏定氮片含有硫酸铜、氧化钛和硫酸钾。《密苏里》凯氏定氮片含有硫酸铜和硫酸钾，《ECO》凯氏定氮片含有极低含量的硫酸铜和硫酸钾 [1]。在此简单注释中，牛奶被选为样品材料。实验的主要重点是确定不同催化剂的催化反应，并更多地了解它们对总消解时间和结果的影响。要查看所有结果，请参阅应用注释 078/2012。

Sulfur dioxide determination in wine

Three digestion methods for protein determination in tofu

Comparison of the standard Kjeldahl digestion, hydrogen peroxide accelerated digestion and accelerated digestion using hydrogen peroxide and Kjeldahl Tablets for tofu samples.

Comparison boric acid vs. back titration

Determination of Quality Parameters in Flour

The determination of quality parameters in wheat flour is a crucial task in the food industry. Not only to ensure product consistency and meet customer expectations but also to evaluate functional properties, such as dough strength, storage ability, or mineral content for further processing of the flour. 

As a multiparameter analysis method that is non-destructive and rapid without any sample prepration, NIR spectroscopy is a valuable tool for process and quality control in the milling industry. Pre-calibrated NIR applications can readily be applied to measure important quality features of Flour, such as moisture, protein, gluten, or ash. These parameters are important for evaluating the quality and optmizie flour usage in various food products. 

Find out more about calibration ranges and comparsion to reference values in this application note.

葡萄酒和果汁中的挥发性酸测定

葡萄酒和果汁中的挥发性酸度主要 (> 95%) 来自氧化或厌氧发酵形成的醋酸。新鲜干佐餐葡萄酒中的平均醋酸含量不超过 400 mg/L，尽管这一水平可能从无法检出到最高 3 g/L 不等。挥发性酸水平过高是低质、酸性产品的一个指标。例如，在瑞士，挥发性酸的容差水平为 1200 mg/kg。在美国，白酒的挥发性酸法定限度为 1200 mg/kg，红酒为 1400 mg/kg。在这里我们介绍一种挥发性酸测定方法，这种方法以在（瑞士罗勒）Schenk SA 实验室执行的蒸汽蒸馏为基础。蒸汽蒸馏是首选的挥发性酸测定方法，在规范性程序中进行详细描述。重要的是，使用的蒸馏设备可以用于挥发性酸和乙醇测定。

Monitoring Meat Processing with NIR

NIR spectroscopy has become an invaluable tool in the meat industry for quality control. It enables efficient and reliable analysis, helping meat producers ensure product consistency, optimize processing, and meet quality standards.

In the meat industry, NIR spectroscopy is employed for various applications, such as determining fat, protein, or moisture content. By obtaining real-time data without the need for extensive sample preparation, NIR spectroscopy enables fast and cost-efficient assessment of meat products at different stages of production. The benefits of NIR spectroscopy for quality control in the meat industry include enhanced process efficiency, reduced waste, and improved consistency of end products.

Find out more about how NIR can support the production of minced meat in this application note.

Determination of Quality Parameters in Yoghurt

The determination of quality parameters in yoghurt is a crucial process that ensures the production of a high-quality and safe product. Regular monitoring and analysis throughout the production process allow for adjustments and improvements ensuring consistency and quality of the yoghurt product. The determination of quality parameters usually involves time-consuming and labor intensive analysis techniques.

As a multiparameter analysis method that is non-destructive and rapid without any sample prepration, NIR spectroscopy is a valuable tool for process and quality control in the dairy industry. Pre-calibrated NIR applications can readily be applied to measure important quality features of Yoghurt, such as moisture, protein, fat, or pH. These parameters are important for evaluating the nutritional value, texture, and sensory properties of the product. 

Find out more about calibration ranges and comparsion to reference values in this application note.

Comparison of different Kjeldahl Tablets for the Determination of Nitrogen and Protein in Meat Products

BUCHI offers different types of catalyst tablets for performing the standard Kjeldahl method. The Kjeldahl Tablet “Titanium” contains copper sulfate, titanium oxide and potassium sulfate. The tablet “Missouri” contains copper sulfate and potassium sulfate and the tablet “ECO” consists of a very low content of copper sulfate and potassium sulfate [1]. For most of the experiments described in this Short Note, salami was selected as a very fatty sample material. The main focus of the experiments was to determine the individual behaviour of the different catalysts and to find out more about their influence on the total digestion time and the results. To see all results please refer to the Application Note 77/2012.

水和废水中的凯氏总氮 (TKN) 测定

水和废水中的 TKN（凯氏总氮）测定是一项例行的质量保证和检验程序。本文介绍了一项根据 ISO 5663、AOAC 973.48 和 40 CFR 136.3 进行水中 TKN 含量比色测定的可靠程序。

Total sulfur dioxide determination in dried apricots by BUCHI method

Sulfites are widely used as preservatives and antioxidants in foods and beverages. Exposure to high levels of sulfites can cause an allergic reaction. Given the health risks associated with sulfite exposure, its amount in beverages and foods is regulated in many countries. Regulations have set the maximum amount of sulfites used and required labelling practice to indicate the presence of sulfites. A typical application of food preservation with sulfites is in dried fruit like dried apricots. For this reason, a reference sample of dried apricot mousse with a certified total SO2 content and a sample without any sulfite treatment were analysed for Total SO2 in this study.