Establishment of a Cookie Ingredient Analysis Method Using a Confectionery Checker
We conducted a study on the measurement of the components of cookies: "moisture," "fat," and "sugar."
This document introduces the establishment of an automatic measurement method for component analysis in cookies using a snack checker. To ensure quality assurance in cookies, the items measured include "moisture," "lipids," and "sugars." The measurement of components requires the use of hazardous reagents and involves labor-intensive and skilled techniques. Therefore, in the analysis of cookie components, a calibration curve that can be measured using near-infrared (NIR) was created. Simultaneous measurement of the items is possible, and thus, we established an automated measurement method for the analysis of cookie components using NIR. [Contents] ■ Overview ■ What is Near-Infrared Analysis? ■ Keywords ■ Equipment Used ■ Method of Examination *For more details, please refer to the PDF document or feel free to contact us.
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