Over the last number of years meat and sausage companies have extended their incoming goods controls to include mixed spices, additives and auxiliary agents. These controls are primarily carried out using an NIR gauge, usually with the meat analyzer. In order to enable the manufacturers of these mixtures to perform fast controls now too, TQC Dienstleistungsholding has developed the spice analyzer with the relevant software applications in cooperation with Carl Zeiss Jena.
TQC-Zeiss spice analyzer
The TQC - Zeiss spice analyzer allows you to obtain information about the measured product within a few seconds (< 30 secs ). Using software especially developed for this purpose, you can directly chart scan data on a monitor and represent the differences in quality or the deviations from a standard. As the system has a much greater wavelength and consequently measuring range compared to the meat analyzer, it is also possible to deduce information about the color etc. An additional color measuring system is therefore no longer necessary.
Measuring is based on the principle that when measurements are conducted in the product, a search is carried out for organic molecular compounds and a representative absorption curve based on the results is displayed. As changes in the product will also cause the molecular structure to change, the differences can be seen in the curve progression. This allows you to analyze the product, as demonstrated in the examples provided.
Scanning spices
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