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Liquid Analysis: Spectroscopy, Colour
News Release from: NDC Infrared Engineering | Subject: Infralab 710
Edited by the Processingtalk Editorial
Team on 29 April 2004
Multi-component food analysis on-lineby
infrared
At-line analyser enables fast, accurate measurement of the critical parameters of moisture, fat and protein in a wide range of foods for improved product consistency
NDC Infrared Engineering, introduces the next generation version of the popular at-line analyser Infralab 710 The precise, intuitive analyser enables single or multi-component measurements of the critical parameters of moisture, fat and protein in a wide range of foods including cheese, coffee, dairy powders and snack foods
This article was originally published on Processingtalk on 17 Nov 2004 at 8.00am (UK)
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The Infralab 710 ability to perform high-speed measurements in seconds, compared to the hours needed for off-line laboratory tests, dramatically improves test productivity.
Traditional laboratory measurement techniques are generally time consuming, costly, and operator sensitive.
Infralab 710 offers a fast-response, removing the need for frequent laboratory analysis and making continuity checks fast and convenient.
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This provides a rapid return on investment, production cost savings and performance improvements.
The food industries diversity and competitiveness means product consistency is very important if manufacturers are to meet food standards and encourage customer loyalty.
Infralab 710 is popular in international cheese manufacture where it is used to analyse fat and moisture.
On the basis of the information gathered, manufacturers adjust to the process to optimise the yield and improve the consistency of the final product.
Infralab 710 can also be used across a range of other food applications including, dairy powders, coffee, snack foods, biscuits as well as food ingredients such as colourings, flavourings, dried fruit and breadcrumbs.
Food manufacturers carry out traditional methods of analysis knowing that the result is subject to errors.
It is common for companies to tolerate a +/- 0.25% moisture variation in oven test results.
This is caused by errors such as sample handling, weighing, temperature inconsistencies and the monitoring costs of fat and protein analysis by traditional chemical methods.
The differing skill levels of the technicians involved in the laboratory testing, using complex or hazardous chemicals, can also account for discrepancies.
"Infralab 710 is designed to meet the demanding requirements of the food industry.
Strict food laws and regulations on labelling, food standards and traceability are shaping the decision-making processes for quality and productivity tools," comments James Millard, Marketing Manager, NDC Infrared Engineering.
"Infralab provides rapid results from which timely decisions can be made.
By replacing routine laboratory analysis with an Infralab measurement the user will see significant time and cost savings as well as improved product quality and consistency".
The Infralab 710 attractive, practical and durable design is ideal for the food environment.
It has no food traps and is sealed to IP65, allowing it to be cleaned to food hygiene standards easily.
The product is compact and will fit easily onto any workbench whilst its durability means that calibration and maintenance is minimised.
Controlled from a PC, Infralab 710 is user-friendly and easy-to-operate with intuitive software, for simple and consistent data collection and analysis.
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