NIR仪器易于使用，并且在测量产品中的组件时，它们会降低人为错误的风险。NIR方法也可以应用于任何类型的肉（无论物种）和不同温度（新鲜，冷藏等）。该方法也不受湿度，照明和温度的环境元素的影响。该仪器紧凑，轻，每次测量后易于使用和清洁。它们配备了可以计算允许将数据转移到PC（例如USB端口）的强大校准算法和接口的软件，并保留每个批次的生产过程的轨道记录。经过一段时间后，对归档数据的分析允许跟踪生产过程中的某些趋势，例如，“瘦赠品”的时期，其中向食品制剂添加脂肪过低，导致公司的负面经济成果。通过这种方式，NIR系统的实施保证了一种快速的ROI（投资回报）。还可以将条形码添加到一些NIR系统中，以加速过程，并确保扫描产品之间的更高水平，并且获得的NIR测量值。NIR仪器的初始校准是过程中的一个非常重要的阶段，以确保精确敏感的测量：光学滤波器以能够以最佳方式注册吸收水平的方式，以确定分子的波长 and to minimize any interfering signals deriving from the food matrix. The four parameters discussed (fat, protein, water and collagen) can be determined at the same time with a unique NIR measurement: each value is listed with a % of the total. The most critical measurement is the collagen, which can be detected in the product only if the percentage is above 1%. Some instruments can be set to highlight the measurements with values outside the specifications of the production process (for example, excessive fat content). Other important factors to ensure correct NIR measurements are homogenizing the sample thoroughly and carrying out multiple measurements (possibly by choosing smaller portions of meat from different parts of the container or the conveyor belt, as far as possible from each other) and then calculate the average value to create a statistical figure. However, in many analytical business plans there will be other accurate compositional analysis at specific times that use classic methods as point of reference: such analysis are often expensive and executed in external laboratories. In general, there is a good correlation between the values obtained with classic methods and those obtained with the NIR instrumentations.
参考书目
•肉白纸中脂肪，水分和蛋白质测量的准确性。NDC红外工程有限公司，2011年
•G.F.Pedulli，Metodi Fisici在Chimica Instorma - Principi E Amplicazioni di Tecniche Spettroscope。Piccin Editore，1996
