Quality Control of Chocolate Bars Using Near-Infrared Analysis【Technical Document】
Rapid quantification of calories, fat, saturated fat, carbohydrates, sugar, and protein in chocolate bars using near-infrared analysis (NIR)!
【Near Infrared Analyzer Technical Data 27 Food and Confectionery】 The production of food requires strict quality control to ensure its quality and protect consumers. Confectionery products, such as chocolate, are required to manage the final product to meet regulations and ensure consistent quality, which is especially important for luxury items. Near-infrared spectroscopy is a fast analytical method that requires no sample preparation and does not use chemicals, allowing for the determination of many important quality control parameters of chocolate bars. Near-infrared analyzers are easy to use and can be utilized in quality control laboratories as well as in environments close to the production site.
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This is the application sheet for the Metronome Near-Infrared Analyzer (NIRS). It is available for free download.
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