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Since several years the producers of meat and sausage fresh foods have included also additional's and spices in their quality controls . Investigations in this matters shows, that too big discrepancies in the raw-materials can lead to sensorial discrepancies in the finished product. Differences in taste can be detected easily. Also with spice-mixtures it can happen, that incorrect charges have been delivered. This is based on different ingredients or inhomogeneous mixtures.
Spice analyses are realized with the NIR-mobile-LAB. All necessary kits and tools are on board.
But not only spices can be measured. The detection of organic components, mainly CH-, NH- and OH-molecules like protein, fat, fat acids, amino acids, water etc. can be realized after the NIR-reflection method with all nontransparent materials.
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