IR2100 Measuring The Sweetness Of Bayberry With Online NIR Spectrometer

author: Lisa Qin

2024-08-16

Principles of Near Infrared Spectroscopy

Near-infrared spectroscopy (NIRS) technology is an analytical method based on the frequency-doubled and main frequency absorption spectra of molecular vibration spectra. When near-infrared light irradiates the sample, the molecules in the sample absorb the photon energy that matches their vibration frequency, thereby achieving a transition from the ground state to the excited state.

Different substances have different molecular structures and compositions, and their absorption characteristics of near-infrared light will also be different. Therefore, by measuring the absorption spectrum of a sample to near-infrared light, information about the internal structure and composition of the sample can be obtained.

Bayberry Sweetness Test

Bayberry is a common fruit, and its sweetness is one of the important factors that consumers consider when purchasing. Traditional methods of measuring the sweetness of bayberry often require destroying the fruit, such as using a sugar meter to measure after squeezing the juice, which is not only cumbersome to operate, but also wastes the fruit. Therefore, non-destructive testing technology has become a new solution.

As a non-destructive testing technology, near-infrared spectroscopy has shown great potential in measuring the sweetness of bayberry. By emitting near-infrared light of a certain wavelength to bayberry fruit and collecting and analyzing the data of the returned light, information about the sugar content inside the fruit can be obtained. Specifically, when near-infrared light is irradiated to bayberry fruit, the sugar molecules in the fruit absorb the photon energy that matches its vibration frequency, thereby achieving a transition from the ground state to the excited state.

By measuring the absorption spectrum of near-infrared light of bayberry fruit, a correlation model between sugar content and spectral data can be established. Then, by using this model to process and analyze the spectral data of unknown bayberry fruit, the sweetness of the fruit can be predicted quickly and accurately.

Product Recommendation

IR2100 Online Full Spectrum Near Infrared Instrument

Features

Stable optical system：The spectrometer developed independently for online near-infrared applications uses a gold-plated holographic fixed concave grating + electrically constant temperature cooling InGaAs diode 256 array detector, which has high sensitivity, no moving parts, and high stability.
Advanced calibration system：Built-in high-precision linear stepper motor controls the reference standard diffuse reflector, which has good shock resistance and can ensure the long-term stability of the instrument's optical system
Non-contact large spot irradiation：The non-contact detection method ensures that the instrument is not affected by the sample state, greatly prolongs the instrument life, and is easy to maintain; the effective spot diameter is about 100mm, which is very suitable for online detection of uneven samples
Fast measurement speed:High-speed spectral data acquisition speed of more than 40 times/second can form big data analysis and statistical trend charts
Rich software functions：Support online calibration modeling, model import and export, and configuration of multiple probes
High cost performance:The instrument adopts a fully enclosed design, which can effectively eliminate the influence of stray light and the on-site environment, and uses positive pressure clean air to protect the lens. The light source has a long service life (more than 10,000 hours)

IR2100 Application of measuring sugar content of bayberry

Brix	Jan.1st	Jan.2nd	Jan.3rd	Jan.4th	Jan.5th	Average	Absolute error
10.6	10.1	10.1	10.3	10.2	10.3	10.2	0.4
11.2	11.5	11.4	11.5	11.6	11.6	11.5	0.3
12.5	12.8	12.9	13.0	12.8	12.9	12.9	0.4
13.4	13.6	13.8	13.8	13.7	13.8	13.7	0.3

The test results of bayberry show that the measurement error is within 0.5, which shows that the sweetness of bayberry can be accurately measured by IR2100.

Analysis Parameters		IR2100	IR2100-17TC	IR2100-25TC
1	Collection speed	greater than 40 times/second
2	Sample volume	300g or more
3	Products analyzed	Solid samples such as granules, flakes, powders, pastes, etc.
4	Parameters analyzed	water, protein, fat, fiber, etc.
5	Analysis methods	Non-contact, online scanning
6	Spot size	About 100mm diameter
Optical parameters
7	Detector (InGaAs CCD)	256-pixel	512-pixel ,cooled
8	Spectral system	Gold-plated holographic fixed grating
8	Wavelength range	950nm-1650nm	900-1700nm	900-2500nm
9	Wavelength accuracy	less than 0.5nm		less than 1.0 nm
10	Wavelength stability	less than 0.2nm/year		less than 0.5nm/year
11	Reference standard	Built-in calibration light source
15	Light source	life is not less than 10,000 hours
Installation Environment
16	Working temperature / humidity	Temperature: -10℃~50℃, humidity: 10%～90%
17	Working distance	250mm± 100mm
18	Installation method	Hoisting
Software function
19	Result display, record query, data statistics, model establishment and import, probe management and system settings, etc.
General parameters
20	Operating System	Windows
21	Protection level	IP65
22	Material	food grade stainless steel
23	Communication interface	Network port
24	Explosion-proof level	EX_TD A21_IP65_T80
25	Power supply	DC 24V ，2A
26	Cooling method	Compressed air, water cooling Connector size: 6mm quick twist; Pressure: 0. 1MPa～0.4MPa, Flow rate: 30L/min～60L/min
27	Dimensions	130mm(H)×360mm(W)×160mm(D)
28	Weight	10kg

By measuring the absorption spectrum of bayberry fruit to near-infrared light, a correlation model between sugar content and spectral data can be established to model the sweetness of bayberry.

IR2100 uses the principle of full-spectrum near-infrared. When measuring fruits, the sugar molecules in the fruits absorb the photon energy that matches their vibration frequency, thereby achieving a transition from the ground state to the excited state. It has a wide range of application scenarios in fruit sweetness measurement and agriculture.

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