The Nitrogen Solubility Index (NSI) is a key parameter in soy-based meal and food processing. It measures the level of undenatured proteins present in a meal, providing insights into the extent of heat treatment applied during processing.
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Traditionally, nitrogen content is measured using laboratory titration with potassium hydroxide. However, Fourier Transform Near-Infrared Spectrometry (FT-NIR) offers a rapid, non-destructive alternative. This method requires minimal sample volume and eliminates the need for additional sample preparation, making it an efficient substitute for conventional techniques.
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This information has been sourced, reviewed and adapted from materials provided by ABB.
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