Near Infrared Spectroscopy (NIRS) is a fast, non-destructive and chemical-free analytical technique, which can be used to determine the composition of, among other things, food (e.g. the percentage of proteins, fat, water, sugars and raw cellulose). The use of advanced multivariate calculation techniques allows for sample identification, qualification and quantification. This technique is suitable both for use in a laboratory and for in-line process control. Although operation of the system is simple and can be completely automated, it has a major drawback in that the calibration procedure is complex and time-consuming.
RIKILT has at its disposal both routine equipment and a research system that allows solid, pasteurised and liquid products to be measured both in reflection and in transmission.
The framework of the Statutory Research Tasks (WOT) carried out by RIKILT for the Ministry of Economic Affairs, Agriculture, and Innovatyion (EL&I) covers, among other things, research that allows quick determination of the authenticity and identity of unknown or suspicious samples with the help of discriminant analysis (fraud research).
For more information, contact Saskia van Ruth.