Reliable ice cream analysis made easy
A new easy way to test ice cream mix has been made possible with a calibration for the InfraXact near infrared analyzer.
A new easy way to test ice cream mix has been made possible with a calibration for the InfraXact near infrared analyzer.
The calibration can be used for all ice cream regardless of color and added vegetable oil.
The InfraXact analyzer is designed with rapid and easy routine testing in mind, offering time and cost savings compared to traditional chemical analysis. A test with the InfraXact involves putting some ice cream mix directly into a sample cup, placing it in the instrument and pressing the start button. Results for both total solids and fat are delivered in less than a minute. The test procedure complies with the IDF 201 “Milk products – Guidelines for the application of near infrared spectrometry.” The calibration cannot be used for sorbet ice mix. Parameters such as protein, sugars and color can also be measured with the InfraXact.
The calibration was developed using artificial neural network (ANN) modeling – a technique that assimilates a vast amount of analysis data, ensuring that results are representative of a wide range of samples. The performance was evaluated using an independent test set.
Product manager Ib Haunstrup said: “This new testing option can also save costs by avoiding any sample preparation and the use of chemicals. Now anyone, from laboratory technician and production personal can run as many analyses as they like whenever they like with just one calibration model covering a vast range of ice cream samples.”
Foss
www.foss.dk/infraxacticecream
A new easy way to test ice cream mix has been made possible with a calibration for the InfraXact near infrared analyzer.
The calibration can be used for all ice cream regardless of color and added vegetable oil.
The InfraXact analyzer is designed with rapid and easy routine testing in mind, offering time and cost savings compared to traditional chemical analysis. A test with the InfraXact involves putting some ice cream mix directly into a sample cup, placing it in the instrument and pressing the start button. Results for both total solids and fat are delivered in less than a minute. The test procedure complies with the IDF 201 “Milk products – Guidelines for the application of near infrared spectrometry.” The calibration cannot be used for sorbet ice mix. Parameters such as protein, sugars and color can also be measured with the InfraXact.
The calibration was developed using artificial neural network (ANN) modeling – a technique that assimilates a vast amount of analysis data, ensuring that results are representative of a wide range of samples. The performance was evaluated using an independent test set.
Product manager Ib Haunstrup said: “This new testing option can also save costs by avoiding any sample preparation and the use of chemicals. Now anyone, from laboratory technician and production personal can run as many analyses as they like whenever they like with just one calibration model covering a vast range of ice cream samples.”
Foss
www.foss.dk/infraxacticecream
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