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This document explains how an efficient drying process can be achieved by managing fat content using the "FOSS MeatMaster II" based on real examples. The advantages of inline fat measurement devices introduced by dry sausage manufacturers are presented in "Dry Sausages–Cost factors." Additionally, "Dry Sausages–Reduced Drying Losses" includes a table detailing cost reductions. Please take a look. 【Contents】 ■Introduction ■What’s Dry Sausage ■Dry Sausages–High value products ■Dry Sausages–Cost factors ■Dry Sausages–Reduced Drying Losses ■Conclusion *For more details, please download the PDF or feel free to contact us.

This document introduces rapid analysis methods in production sites that bring significant advantages to the meat industry. Specific examples are cited from the FOSS product range. It explains the overview of rapid fat analysis technology in the meat industry and the applications of rapid fat analysis, which can be broadly categorized into at-line analysis based on sampling and inline analysis. Managing fat content is an important management point for slaughterhouses, deboning plants, meat processing facilities, and meat processing manufacturers. [Contents] ■ Overview of rapid fat analysis technology in the meat industry ■ Overview of rapid fat analysis methods in the meat industry ■ At-line (bench/lab) solutions ■ Inline solutions (surface measurement/transmission measurement) ■ Transmission measurement of total meat (X-ray) *For more details, please download the PDF or feel free to contact us.

This document provides a detailed explanation of the main applications of near-infrared light and the interaction between light and matter, as well as fundamental knowledge about NIR. It includes sections such as "Principle of NIR Devices: Absorption Range," "Near-Infrared Spectra by Component," and "NIR Analysis Devices: Wavelength Range." Additionally, it introduces the characteristics of NIR compared to chemical analysis and the selection of measurement methods. We encourage you to read it. 【Contents (Partial)】 ■ What are Light, Spectroscopy, and Spectrum ■ Principle of the Device ■ What is Qualitative Analysis ■ What is Quantitative Analysis ■ Development Procedure of NIR Calibration Curves *For more details, please refer to the PDF document or feel free to contact us.

This document introduces the differences and features of NIR (Near Infrared) devices and FT-IR (Fourier Transform Infrared) devices. It provides a detailed explanation of the interaction between light and matter, as well as near-infrared and mid-infrared spectra, using images and tables. This is a useful reference, so please take a moment to read it. 【Contents (excerpt)】 ■ Electromagnetic spectrum (common usage examples) ■ Interaction between light and matter ■ Interaction between light and matter (molecular vibrations) ■ Near-infrared spectrum ■ NIR (Near Infrared) *For more details, please download the PDF or feel free to contact us.

This document provides an overview of the basic principles and techniques of FT-IR analysis, using Mircoscan as an example. It explains in detail the birth of Mircoscan, Lambert-Beer's law, and the roles of adjustment, calibration, and standardization. Mircoscan is used worldwide as a quasi-standard method due to its speed, accuracy, and recently, its wide range of applications. We encourage you to read it. [Contents] ■ Mircoscan ■ Calibration curve ■ Adjustment, calibration, and standardization *For more details, please refer to the PDF document or feel free to contact us.

This document presents a rapid analysis of soy sauce using Fourier Transform Infrared Spectroscopy. It provides a detailed explanation using figures and tables regarding the reference methods for the analyzed parameters, the number of samples and their ranges used for the calibration curve, the number of validation samples and their ranges, as well as the results of RMSEP and RSQ. This is a useful resource, so please download it and take a look. 【Contents】 ■Introduction ■Measurement ■Results and Discussion ■Conclusion ■References *For more details, please download the PDF or feel free to contact us.

This document explains the standardization function of the FT-IR milk component analysis device. It includes information about our standardization function, cuvette wear, standardization procedures, and monitoring of equipment drift. Additionally, it introduces the calculation methods for standardization items and the drift of light intensity. We encourage you to read it. [Contents (partial)] ■ Standardization function of the FT-IR ■ Cuvette wear ■ Standardization procedures ■ Monitoring of equipment drift ■ Frequency of standardization *For more details, please refer to the PDF document or feel free to contact us.

This document discusses the new possibilities of calibration curve transfer performance in Fourier Transform Infrared Spectroscopy (FTIR) devices and its significance for dairy product analysis. It includes topics such as the performance of calibration curve transfer and the standardization of devices, the impact of calibration curve transfer performance on accuracy, and the importance of improving calibration curve transferability for dairy factories using master (parent) and satellite (child) settings. Additionally, it presents conclusions on how calibration curve transfer performance can lead to the long-term use of FTIR devices. We encourage you to read it. [Contents (partial)] ■ Introduction ■ A brief history of calibration curve transfer performance and device standardization ■ Previous standardization methods ■ Advances in zero-setting standardization ■ Continuous standardization *For more details, please refer to the PDF document or feel free to contact us.

The "Keltec 9" that we handle can be used in various fields, including dairy products, wine, and meat. It supports a wide range of applications such as "measurement of crude protein content in grains, legumes, and related products" and "measurement of crude protein in food." Please feel free to contact us when you need assistance. 【List of Applications (Excerpt)】 ■ Application Notes ■ Measurement of crude protein content in grains, legumes, and related products ■ Measurement of crude protein in food ■ Measurement of nitrogen in meat and meat products ■ Measurement of crude protein in feed and silage *For more details, please refer to the PDF materials or feel free to contact us.

Since its founding in 1956 by Nils Foss, Foss has developed and launched various analytical instruments for the food and feed industries, starting with a moisture meter for grains. Over its 66-year history, the company has accumulated analytical technologies and know-how in fields such as raw milk and dairy products, grains, feed, alcoholic beverages, and meat and fish, and with its unparalleled wealth of experience and insights, it will continue to support customers in the food and agriculture sectors. This document provides a list of application technical materials for Foss products in near-infrared measurement.

Since its founding in 1956 by Nils Foss, who developed and launched a moisture meter for grains, Foss has introduced various analytical instruments for the food and feed industries. Over its 66-year history, the company has accumulated analytical technologies and know-how in fields such as raw milk and dairy products, grains, feed, alcoholic beverages, and meat and fish, and will continue to support customers in the food and agriculture sectors with its unparalleled wealth of experience and insights. This document lists application technical materials for chemical analysis of Foss products.

You can download a technical document for free that outlines the definition and analysis methods of dietary fiber according to Codex. For over 30 years, Foss has provided FibertecE, a solution for the quantification of dietary fiber, in accordance with AOAC methods 985.29 and 991.43. This document provides a detailed explanation of the definitions and analysis methods according to Codex. Please make use of it. [Contents] ■ Introduction ■ Definition of Codex ■ Analysis Methods ■ Methods Based on the Definition of Codex ■ Conclusion ■ References *For more details, please refer to the PDF document or feel free to contact us.

A variety of different technologies can be used to construct NIR (Near Infrared) spectrometers. This document compares the technologies of FT-NIR (Fourier Transform Near Infrared) interferometers, diffraction grating monochromators, and fixed diffraction grating detector diode arrays. It discusses the definitions of commonly used specifications, their impact on measurement performance, various spectrometer technologies, and the advantages and disadvantages of each technology, so please take a moment to read it. 【Contents】 ■ Introduction ■ Definition of Specifications ■ Impact of Specifications ■ Description of Various Technologies ■ Advantages and Disadvantages of Various Technologies ■ Conclusion ■ References *For more details, please refer to the PDF document or feel free to contact us.

There is a growing interest in the color and hue of food, but measuring color requires visual inspection or specialized equipment (such as colorimeters), which can be time-consuming. However, what if a spectroscopic measurement device could measure color simultaneously with compositional components? This document summarizes information on the definition of color measurement, measurement methods, and a comparison of measurement results obtained from the device with those from conventional color meters. To utilize this measurement function in food manufacturing management, we will introduce the background of color measurement in processed foods, as well as the definitions of color parameters and measurement methods. [Contents] ■ Color in modern food manufacturing ■ Color: Definition and measurement principles ■ Color measurement using Food Scan 2 ■ Comparison of color measurement between colorimeters and Food Scan 2 ■ Summary: Advantages of simultaneous color measurement *For more details, please refer to the PDF document or feel free to contact us.

This document provides an overview of various fiber quantification methods. It also presents the relative performance of animal feed based on results reported from the performance testing scheme of the American Association of Feed Control Officials. Please take a moment to read it. 【Contents】 ■ Crude Fiber (CF) ■ Detergent Fiber ■ Global Standards ■ Evaluation of Analytical Methods for Animal Feed ■ Conclusion ■ References *For more details, please refer to the PDF document or feel free to contact us.

This document introduces three methods for incorporating sustainability goals into raw milk production, using "The Future of Sustainable Dairy Farming" as its theme. In the section on raw milk and climate change, it includes information on nutrient density, greenhouse gas emissions, and the NDCI index. It summarizes three methods for integrating sustainability goals into milk production, including "optimizing feeding through monitoring urea in milk," "improving health management through disease monitoring," and "reducing environmental impact through monitoring methane gas." [Contents (partial)] ■ Introduction ■ Current milk quality testing ■ Raw milk and climate change - Nutrient density - Greenhouse gas emissions - NDCI index *For more details, please refer to the PDF document or feel free to contact us.

"Profoss2" is a product that helps achieve these goals by reducing manufacturing variability and streamlining the meal production process. This solution measures key process parameters (ash, fat, moisture, protein) quickly, accurately, and continuously in real-time. By monitoring these compositional parameters, it allows for sorting into various quality classes, reducing production variability, and providing quality that is closer to specifications, as well as consistent quality over the long term. [Concentration range of training set samples (excerpt)] ■ Ash - Number of samples in the training set: 2087 - Minimum concentration in the training set: 0.8% - Maximum concentration in the training set: 47.0% - Average concentration in the training set: 25.8% *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce a case study of Ishikawa Winery Co., Ltd., which has implemented FOSS's analytical device 'OenoFossGO' for checking the components of must during fermentation and wine. The company was exploring methods to continuously monitor subtle changes that human taste cannot detect. Additionally, minimizing the loss of fermented grape juice is extremely important for winery management. This product does not take up much space and can continuously trace the status of alcohol fermentation and the presence of acidity increase. They decided to introduce the device as it allows for early action based on the condition of the fermented juice. 【OenoFossGO Features】 ■ No pre-treatment required; simply place the wine in the sample cup and press a button for the device to automatically suction, measure, and discharge. ■ Operated via a touch panel, making it simple to use with just this one device. ■ Measurement time: Approximately 3 minutes. ■ Measurement targets: Must, wine (general). *For more details, please refer to the PDF document or feel free to contact us.

At Marutsune Co., Ltd., which is engaged in the manufacturing and sales of tofu, we have introduced our analytical equipment to verify the components of soybeans, the raw material, and soy milk before the addition of nigari. We would like to introduce the background of this introduction and how it is utilized. The soybeans, which are the raw material for tofu, vary in shape, size, and component composition depending on the year of cultivation and location. How can we consistently deliver the same delicious taste while adapting to these changes? To address this, we believe it is essential to always understand the protein and moisture content of the raw soybeans, so we introduced the near-infrared measurement device "Infratec NOVA," which allows for non-destructive and rapid analysis of soybean components. This is reflected in the tofu preparation conditions. **Features of Infratec NOVA** - No need to grind the raw material; components such as protein, moisture, and oil can be measured simultaneously while the soybeans remain whole. - Measurement time: approximately 40 seconds - Measurement target: grain solids [bulk] - By understanding the state of the soybeans, it can also be used to consider the mixing of raw materials. *For more details, please refer to the PDF document or feel free to contact us.*

In the food industry, there is an increasing need to measure new sample types that contain unknown ingredients due to the shift towards more innovative products such as additive-free foods, supplement products, new ingredients, and vegan alternatives. By integrating indirect methods such as Near Infrared (NIR), analysts can instantly know the expected sample values, making it easier to determine the sample preparation procedures for the next steps. NIR has the potential to reduce workload as it allows for calibration adjustments to meet specific needs. Additionally, if sufficient data can be obtained, much more can be achieved with NIR than previously thought. [Case Overview] ■ Increase in unknown sample types due to product development ■ NIR analysis adds value at the sample preparation stage ■ Double reliability ■ Key to NIR success *For more details, please refer to the PDF materials or feel free to contact us.

The document provides a detailed explanation of the current challenges and trends in laboratories. It includes insights from Eurofins' Associate Director on the future role of rapid analytical methods in laboratories and how automated lab solutions can minimize the need for skilled labor, freeing operators for other tasks. Please feel free to download and read it. 【Contents】 ■ The path forward for automated operations ■ The future role of rapid analytical methods in laboratories ■ Reliability is key ■ The path to smarter working *For more details, please refer to the PDF document or feel free to contact us.

The document provides a detailed explanation of the value of automated operations and rapid methods in the laboratory. It includes a discussion with the Senior Laboratory Supervisor of Grand Mills PJSC Agthia Group in the Philippines on topics such as "the biggest challenges and trends faced by laboratories" and "the future role of rapid analytical methods in laboratories." Please feel free to download and read it. [Contents] ■ The biggest challenges and trends faced by laboratories ■ The value of automated chemical analysis methods ■ The future role of rapid analytical methods in laboratories *For more details, please refer to the PDF document or feel free to contact us.

In this document, we introduce "Abnormal Milk Spectrum Screening." We explain the reasons for multivariate analysis, multivariate data analysis PCA, abnormal milk samples (outliers), the procedure of ASM, calibration models, and more. Abnormal milk spectrum screening is a rapid screening method that utilizes principal component analysis (PCA) to extract important information about hidden contaminants in raw milk. 【Contents (partial)】 ■ Why multivariate analysis? ■ Multivariate data analysis PCA ■ Abnormal milk samples (outliers) ■ Procedure of ASM ■ Calibration model ■ Number of factors *For more details, please download the PDF or feel free to contact us.

This document introduces information regarding the development of a bacterial count testing device using flow cytometry, based on advanced technical materials. It explains the battle against bacteria in milk, the importance of flow cytometry analysis, the spread of certification, and the advantages of flow cytometry. We hope to contribute to the improvement of milk quality in the dairy industry by enhancing the bacterial levels in raw milk. [Contents (partial)] ■ Paper: The Battle Against Bacteria in Milk ■ Advantages of Flow Cytometry ■ Overview of Flow Cytometry Systems ■ Multi-sample Bacterial Testing in the Laboratory ■ One-push Button Bacterial Count Measurement in Dairy Factories *For more details, please download the PDF or feel free to contact us.

This document introduces the global calibration of feed using ANN provided by FOSS. It explains ANN calibration curves and digital services, field examples, reliable verification compliant with ISO standards, and online technical support. Artificial Neural Networks (ANN) are essentially calibration models based on the neural structure of the human brain. [Contents] ■ ANN calibration curves and digital services: Common usage examples ■ Field examples ■ Reliable verification compliant with ISO standards ■ Six steps to achieve effective feed calibration with online technical support *For more details, please download the PDF or feel free to contact us.

This document provides an explanation of the measurement of milk components using mid-infrared spectroscopy with a multi-subsampling method. It includes discussions on fat globule size, conventional methods using a homogenizer, and methods using the multi-subsampling measurement technique. This new technology enables the measurement of cream more easily and with higher precision than ever before, achieving improved transferability of calibration models. [Contents] ■ Fat globule size when using mid-infrared spectroscopy ■ Measurement methods using conventional homogenizers ■ Measurement methods using the newly developed multi-subsampling technique ■ Comparison of measurement results obtained from each method ■ Insights derived from the characteristics of both methods *For more details, please download the PDF or feel free to contact us.