Product
Visible and near-infrared spectroscopy of fresh produce and foods
Visible and near-infrared spectroscopy is an optical non-destructive sensing technique which allows a rapid access to foods physical and chemical properties such as moisture content, proteins, fats, soluble solids and firmness. By doing the food analysis in a non-destructive way, there is zero waste generation during the experimentation process. Furthermore, the properties can be predicted in almost real-time so allowing a real time decision making.
The visible and near-infrared spectroscopy can be performed in two modes, first is the point measurements where only general information about the food properties can be predicted and on other hand spectral imaging can be performed, where rich spatially distributed spectral properties of foods can be explored.
How to engage with WUR
At WUR, from past many years, we have worked with a wide variety of optical sensors and their application of fresh produce and food analysis. We offer high-end consultancy advice, data measurement for sensor model development and advanced chemometric support combining artificial intelligence. We look forward to helping you in exploring visible and near-infrared spectroscopy for your specific challenges.
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