Ice-cream testing made simple with near infrared analyser

By Rory Harrington

- Last updated on GMT

Related tags: Idf

A new, easy and quick way to test ice-cream mix has been made possible thanks to the calibration for a near infrared analyser, said manufacturers Foss.

The Danish company said the calibration for its InfraXact analyser can be used for all ice-cream regardless of colour and added vegetable oil. Parameters such as protein, sugars and colour can also be measured although the calibration cannot be used for sorbet ice mix.

Easy routine testing

Testing ice-cream is as straightforward as placing a cup containing a sample into the instrument and turning the machine on, with results for both total solids and fats available within a minute, said the firm. The test procedure complies with the IDF 201 – Guidelines for the application of near infrared spectrometry.

A Foss spokesman told FoodProductionDaily.com that a major benefit provided by the system was the rapid and easy routine testing it offered.

“The InfraXact is designed for routine testing in a laboratory or on a production line and doesn’t need a specialist,” he added. “It offers time and cost savings compared to traditional chemical analysis. The instrument ensures consistent quality, economy and efficiency and means operators can monitor production with ease,"​ he said.

In production control frequent checks can be made against production specifications so that any necessary adjustments to the production process can be made in a timely manner – even before the end product is out of specification, said the firm.

Cost savings

The calibration was developed using Artificial Neural Network (ANN) modelling – 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, said the company. The instrument has been used by the dairy and animal feed sectors for some time but this is the first time it has been used for analysis of ice-cream.

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.”

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