Fat content analysis in olive pomace with NIR spectroscopy

Application Note AN-NIR-153 Monitoring quality of intact olives with near-infrared spectroscopy Determination of oil and moisture content in intact olives Near-infrared spectroscopy (NIRS) can be used for olive oil industry. This helps ensure the best possible intact olives' quality control.…

Application Note AN-NIR-125 Determination of olive oil quality parameters and adulteration with NIR spectroscopy Near-infrared spectroscopy reduces costs and chemical waste Olive oil quality depends on many factors, such as induction time. Traditional analysis techniques for time spent processing olives…

Application Note AN-NIR-132 Almond analysis with near-infrared (NIR) spectroscopy Multiparameter determination of moisture, fat, and protein Almonds are nutritious edible nuts from the almond traditional techniques are also slow and expensive. tree and can be eaten whole or processed in…

Application Note AN-NIR-139 Quality control of ice cream mix with near-infrared spectroscopy Rapid determination of fat, total solids, protein, lactose, sucrose, and calories Ice cream is a complex emulsion of water, dairy as lactose, sucrose content, and calories. These factors…