T E S T I N G
Quality Control
of Food with
FT-NIR Spectroscopy
Whatever your application is ...
grain, flour & milling products
milk and dairy products
meat & sausages
oil and oil seeds
feed & feed ingredients
Bruker offers solutions for the analysis of raw
materials, ingredients and finished products in
the laboratory, at-line or on-line. With FT-NIR
spectroscopy, standard parameters like dry matter,
fat or protein as well as more complex parameters
e.g. amino acids can be measured in seconds
in different sample forms like powders, solids,
pastes or liquids.
A set of pre-calibrations for various industries is
available for a quick and efficient start.
Contact us for more details:
www.bruker.com/ft-nir
sales.anz@bruker.com
F T-NIR
www.foodtechnology.co.nz 29
Bruker Pty Ltd.
Bruker Optics Division
Building B, Unit 6
5 Bouverie St
Lower Hutt 5012
Tel: +64 4 589-3355
Fax: +64 4 589-3366
Innovation with Integrity
FT520
FT-NIR SPECTROSCOPY
FOR QUALITY CONTROL IN THE FOOD INDUSTRY
The demand for easy-to-use tools
to monitor and ensure the integrity
of foodstuffs is growing around
the world. FT-NIR is a powerful and
effective technology for control of
raw materials, intermediates and
finished products.
The major application areas of
NIR spectroscopy include dairy
and meat, beverages, edible oils,
bakery ingredients and condiments
as well as grains and oil seeds.
Numerous parameters such as
protein, dry matter and fat, but
also more dedicated parameters
can be monitored simultaneously
within seconds, saving thousands
of dollars on wet chemistry every
month.
Advantages of FT-NIR
spectroscopy
In contrast to most wet-chemical
and other reference methods,
FT-NIR technology is quick,
cost-effective, non-destructive
and safe, since it does not use
chemicals, solvents or gases. It
simply measures the absorption
of near-infrared light of the
sample at different wavelengths
The MPA II is
the ideal solution
for food quality
laboratories
Solid as well as liquid samples can be
measured with just one instrument.
recording molecular vibrations of
all molecules containing C-H, N-H
or O-H groups. This makes NIR
spectroscopy is the first choice for
the analysis of all kind of organic
materials – ideal for the food
industry.
Key benefits of FT-NIR
spectroscopy:
• non-destructive analysis
• no sample preparation, no waste
• no special skills required, easy
sample presentation
• no typical errors of classical lab
methods
• analysis of multiple components
in less than one minute
• suitable for any solid, semi-solid
or liquid sample
Advanced technology for
reliable results
Choosing the best possible
sampling method is crucial when
solving a specific analytical task.
The MPA II is ideally suited to food
analysis as it can combine several
sample presentation options,
like transmission or reflection
measurement modules in just one
instrument – a complete solution
for the daily QA/QC work, but
also for sophisticated method
development studies. Due to the
modular design of the MPA II, the
instrument can easily be adapted
to the respective application. The
robustness of the instrument
allows it to be used in the
laboratory and factory floor alike.
Ready-to-use application packages
help to avoid the need of timeconsuming
calibration work.
/ft-nir
/www.foodtechnology.co.nz
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