DA 9000 NIR

Leading quality control laboratories around the world use Bastak Instruments' DA 9000 NIR Instruments, which operate on the principle of near infrared transformation including NIR technology, in all processes from raw material procurement to final product control. Thanks to Bastak Instrumenst's superior and unrivaled NIR Technology; gluten value, protein value, moisture value, ash value and Zeleny Sedimentation value are measured in seconds in red bread wheat, white bread wheat, durum wheat and flour samples.

Spectroscopic analysis is based on the measurement and interpretation of electromagnetic radiation absorbed or emitted during rotation, vibration and changes in energy levels as a result of excitation of electrons in atoms, molecules or ions in the sample. One of the most commonly used spectroscopic analysis in food analysis today is infrared spectroscopy.

ADVANTAGES

- Precise and innovative technology

- Easy and fast operation - Standardized measuring principle

- 13-inch color touchscreen - Robust and ergonomic design

- Next generation sensor principle - Onboard computer with intuitive touch screen interface

- Corrosion Resistance

- SMPS protection against voltage variations

Working Principle;  

NIR spectroscopy is based on the absorption of electromagnetic radiation in the wavelength range 780-2500 nm (wave number 4000-13000 cm-1). Chemical bonds vibrate at certain frequencies depending on the atomic weight, the shape of the molecule, the strength of the bonds and the period of vibrational coupling. NIR spectra of organic molecules contain absorption bands corresponding to combinations of overtone and vibrational motions of chemical bonds such as -CH, -NH and -OH, often overlapping with each other.

Application Areas;

- Bakery industry

- Grain Industry

- Bread Industry

- Pastry Industry

- Pasta Industry

- Biscuit Industry

- Grain Warehouses

- Grain and flour buyers/sellers

- Research and Development Laboratories