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Viewing posts by Jamie Haase

Food-Processing Relies on Near-Infrared Spectroscopy

Posted by: Jamie Haase
May 4, 2020

There is inherent variability in the chemical composition of fruits, vegetables, and meat, which cannot be detected by color, shape, touch, or smell. Near-Infrared technology can identify and distinguish products based on their chemical composition. Hence, it is used for ...

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Make Food Safe with NIR Spectrometers

Posted by: Jamie Haase
April 22, 2020

The World Health Organization (WHO) has declared safe food a public priority because contaminated and spoiled food poses a significant global health risk. Hence, safety is receiving as much attention as quality in food production. It is, however, not easy ...

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NIR for Cheese Production

Posted by: Jamie Haase
April 2, 2020

Near-infrared spectroscopy can be used to control quality and monitor the manufacturing process of several kinds of cheese. The technology helps people in fine-tuning cheese production to save costs and avoid waste. Many devices proposed in the last seven decades ...

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Distributor Trip to Dakar Mango Plantation [PHOTOS]

Posted by: Jamie Haase
March 27, 2020

Our distributor, Agrovolta, in Senegal recently met with Mango Plantation Farmers just north of Dakar to show them our F-751 Mango Quality Meter! Here are some photos of their trip.

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Near-Infrared Spectroscopy in Date Fruits

Posted by: Jamie Haase
March 19, 2020

NIR spectroscopy is replacing older, more destructive methods of analysis to detect chemical and physical characteristics in date fruits. Modern NIR spectrometers that are portable and small have extended the application of this technology to farms, storage facilities, and retail ...

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