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Application of Near Infrared Spectroscopy Databases in QC

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Application of Near Infrared Spectroscopy Databases in QC

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    1. Application of Near Infrared Spectroscopy Databases in QC/QA of Food & Feed Production by Andre’ Hauser*, Fatima Ali and Bashayer Al-Dosari Central Analytical Laboratory, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109 Safat, KUWAIT * Tel.: 00965-4989053 E-Mail: ahauser@safat.kisr.edu.kw

    2. 2. Near Infrared Spectroscopy (NIR) OUTLINE

    3. Introduction to Central Analytical Laboratories Established in 1977 Equipped with state of the art of the analytical facilities

    4. Structure of Central Analytical Laboratories

    5. Spectroscopy Section

    6. Spectroscopy Section Qualitative Analysis Structure elucidation of liquid and solid samples by state nuclear magnetic resonance (NMR) and infrared (IR) Fingerprinting by NMR, IR, ultraviolet-visible (UV-VIS) and near infrared (NIR) Functional group analysis by NMR and IR Identification of solids and liquids by NIR and IR

    8. KISR-LINK

    9. Introduction to Near Infrared (NIR) Spectroscopy

    10. Near Infrared Spectroscopy (NIR) NIR is an Analytical Technique that Uses Infrared (IR) Light to Identify or Quantify an Analyte Surrounded by a Matrix.

    11. Near Infrared Spectroscopy (NIR) While the IR-Light Interacts with the Sample it leaves its Fingerprint on the detected light

    12. Near Infrared Spectroscopy (NIR)

    13. Near Infrared Spectroscopy (NIR)

    14. Near Infrared Spectroscopy (NIR)

    15. Principal of NIR

    16. Principal of NIR What happens when IR-Light Interacts with Matter?

    18. IR-Light Interacts with Matter by Changing Inter-nuclear Distance Principal of NIR

    19. Due to the Absorption of IR Light Bonds between Atoms in the Molecule Stretch and Bend Principal of NIR

    20. NIR Active Bonds are: Principal of NIR

    21. These Bonds are Commonly Found in Food & Feed Products Principal of NIR

    22. Application of NIR in QC/QA of Food & Feed Production

    23. Application of NIR in Qualitative Analysis

    24. Flowchart of Qualitative Test (A) Identification of Products & Raw Materials by NIR

    25. Flowchart of Qualitative Test (B) Identification of Products & Raw Materials by NIR

    26. Qualitative Identification Test Identification of Products & Raw Materials by NIR

    27. Common Scenario when Raw Materials Arrive at Production Site Identification of Products & Raw Materials by NIR

    28. Three Raw Sugars B, C and G (Reference Samples ) Identification of Raw Sugar by NIR

    29. Library Structure of Three Reference Sugars Identification of Raw Sugar by NIR

    30. Validation of Library Identification of Raw Sugar by NIR

    31. Measurement of Test Sample (Holland Sugar) Identification of Raw Sugar by NIR

    32. Schematic Representation of Identity Test Identification of Raw Sugar by NIR

    33. There are Two Kinds of Test Identification of Raw Sugar by NIR

    34. Application of NIR in Quantitative Analysis

    35. Quantification of Ingredients in Products or Raw Materials NIR in QC/QA of Food & Feed Production

    36. Flowchart of Quantification Test Quantification of Ingredients in Food & Feed

    37. Calibration

    38. Calibration

    40. Quantification of Proteins in Silage

    43. Summary

    44. Staff in Spectroscopy Section Section Head: Dr. Fatima Ali Tel.: 24989050; e-Mail: fali@safat.kisr.edu.kw Researcher : Dr. Andre’ Hauser Tel.: 24989053; ahauser@safat.kisr.edu.kw Professional : Ms Awatef Al-Adwani Professional: Mr. Mustafa Al-Shamali Professional (Temp.): Ms. Heba Yassein Technician Ms. Bashayer Al-Dosery

    46. Staff in Spectroscopy Section Section Head: Dr. Fatima Ali Tel.: 24989050; e-Mail: fali@safat.kisr.edu.kw Researcher : Dr. Andre’ Hauser Tel.: 24989053; ahauser@safat.kisr.edu.kw Professional : Ms. A. Al-Adwani Professional: Mr. M. al-Shamali Professional (Temp.): Ms. H. Yassein Technician Beshayer Al-Dosery

    49. Quantification of Fat in Cheese

    50. Quantification of Fat in Cheese

    54. Quantification of Fat in Cheese

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