Beer Analysis

Beer analysis and quality control using NIR spectroscopy is a proven method for measuring parameters of interest from raw material analysis all the way to final product testing.  Barley, hops, and yeast as well as the manufacturing processes of malting, mashing, and fermentation have all been successfully analyzed using NIR spectroscopy.

NIR spectroscopy has been a reliable technique for distillery quality assurance at a major distiller for over twenty years, used as both a research tool and quality assurance tool.  As a research tool, NIR spectroscopy can be used to evaluate raw materials, yeast, enzymes, nutritional supplements, and production parameters to optimize conditions for the production plant. As a quality assurance tool, it can be used to monitor and maintain control of processes.

Wine is one of the most ancient beverages produced and is made by transforming sugars into alcohol during fermentation of the grape must.  NIR spectroscopy is a proven method for analysis of wine, including analysis of grapes, fermentation, sugars, and acidity as well as adulteration determination.

Quality control parameters in butter have been successfully monitored using NIR spectroscopy, including fat, moisture, and Solid Fat Content (SFC).  In the case of SFC, using NIR spectroscopy is especially beneficial as the traditional reference method for SFC is NMR spectroscopy, an effective but very time-consuming and expensive analytical technique.

Cheesemaking is a complex process and NIR spectroscopy can be beneficial in many aspects of the multi-tiered process.  Important quality control parameters in cheese making, aging, and adulteration/authenticity analysis have successfully analyzed using NIR spectroscopy.

Milk has been analyzed using NIR spectroscopy for quality control purposes using both on-line and at-line methods. Major parameters of interest that have been successfully measured include fat, protein, lactose, total solids, non-fatty solids, freezing point, titratable acidity (TA), and pH.

NIR spectroscopy has been successfully used to measure various chemical and physical parameters in cocoa beans as well as classification based on variety.  One study demonstrated the feasibility of using NIR spectroscopy to monitor the tempering process, showing the potential to be used as a real-time process control tool for optimizing the tempering process.

Sugar, acidity, and protein are all proven constituents in yogurt that can successfully measured using NIR spectroscopy.  Adulteration with non-milk proteins is a problem in the yogurt industry and NIR spectroscopy has been studied as an analytical method for adulteration detection in yogurt.

It is essential for cooking oil to be able to maintain repeated frying cycles as the frying process creates a series of chemical reactions that reduce nutritional contents and form undesirable compounds.  NIR spectroscopy has been examined as a faster and cheaper alternative for analyzing both cooking oil quality and reaction monitoring.

Omega-3 fatty acids in fish oils are extremely beneficial to human health and have essential roles in the prevention and treatment of coronary heart disease, diabetes, autoimmune disorders, arthritis, hypertension, and inflammatory diseases.  NIR spectroscopy is a proven method for analyzing free fatty acids (FFA) as well as oxidation parameters in fish oil.

A tremendous amount of olive oil is produced annually, creating a need to determine quality, purity, authenticity, and geographical origin that can test large amounts of samples in a cheap and timely manner. NIR spectroscopy has been used successfully for quality control in all aspects of olive oil analysis.

Arachidonic Acid (ARA) is an essential component in prenatal and postnatal human development and is used as a supplement in infant formula milk powder. ARA has been successfully analyzed using NIR spectroscopy, demonstrating the potential to replace traditional expensive and time-consuming methods of ARA analysis.

The global edible oils market is valued at about $100 billion and there is a tremendous need for effective, fast, and cost-effective analytical methods to determine quality control parameters.  NIR spectroscopy has been successfully used to analyze various types of edible oils, such as vegetable, peanut, canola, flax, coconut, sunflower, corn, and safflower oils.

The manufacturing of ground beef by grinding and mixing raw beef and beef fat requires the quality control analysis of protein, moisture, fatty acids, pH, and color measurements.  NIR spectroscopy is a proven method for measuring these parameters as well as the detection of adulteration.

Poultry has become a high demand alternative for health-conscious consumers who want lower fat content in their meat consumption.   NIR spectroscopy is a proven and validated method for measuring fat, protein, moisture, and fatty acids in poultry products.

The multi-step process of making sausage which is typically mixing, casing, curing, and ripening requires proper quality control analysis at every step.  NIR spectroscopy has been used to analyze essential quality control parameters in sausage, such as fat, protein, moisture, pH, dry matter, and salt.

Measurement of chemical parameters in coffee has been studied using NIR spectroscopy and the results of most studies have demonstrated the potential of using it as a replacement for expensive and time-consuming wet chemistry methods.  Examples of such analysis include prediction of coffee composition, authentication, sample classification, defective and non-defective sample discrimination, sensory properties, roasting degree, and coffee residue analysis.

Sugar and acidity analyses are the most essential components in the manufacture of different types of fruit juices. NIR spectroscopy is a proven method in the analysis of these components in fruit juice manufacturing, as well as classification, identification, and adulteration analysis.

Cola, energy, and tea drinks are in huge demand due to their caffeine content and stimulating effects.  Although there are few studies for cola analysis using NIR spectroscopy due to the safeguarding of recipes by manufacturers, studies have demonstrated the feasibility of quality control analysis using NIR spectroscopy in energy and tea drinks.

NIR spectroscopy has been used in numerous ways to analyze different types of seafood products, such as fish and crabmeat.  Studies include species authenticity and adulteration, classifying wild vs. fresh species, determination of frozen-thawed cycles, shelf life determination, and lipid and fatty acids analysis.

The global seasoning and spices market is expected to register a CAGR of 4.76% during the forecast period from 2018 to 2023.

Beans are highly valued for their health benefits, long shelf-life, and multiple ways of cooking, such as boiling, frying, and baking.  NIR spectroscopy has shown the potential to replace traditional expensive and time-consuming methods in bean analysis and quality control.

Cereal grain and breakfast cereal products are in high demand and there is a need for new testing methods to meet the challenges of optimizing cereal grain breeding, growing, harvesting, and processing as well as manufacturing of products. NIR spectroscopy has been examined for cereal analysis with successful results.

Corn is not only an important staple food for human consumption but is used to create many types of products and by-products, such as animal feed, biofuel, corn starch, corn oil, and corn syrup. NIR spectroscopy is a proven method for measuring parameters in corn and corn products that is fast, non-invasive, and able to be implemented for large-scale testing.

Flour is an important staple food in many parts in the world and is used to make numerous types of food, such as bread, pasta, noodles, crackers, cakes, and pastries.  NIR spectroscopy has been developed as a fast and non-invasive method to meet the evolving challenges in producing quality flour.

Oilseeds are the seed of different types of plants that are used as a source for their vegetable oil. They have high concentrations of energy and moderate amounts of protein and fiber and play a large role in the human food, animal feed, and biofuels market. NIR spectroscopy has been examined as a method for analyzing different types of oilseeds.

It is estimated that one-fifth of all calories consumed worldwide come from rice, making proper planting, harvesting, storage, and transport essential.  NIR spectroscopy can be used for fast and non-invasive analysis at all stages of rice growing and processing.

The trade market for wheat is greater than that of all other crops combined with well over seven hundred million metric tons produced annually. The large market and high demand for wheat create a need for new analytical methods and NIR spectroscopy has been examined for this purpose with successful results.