Infrared

The electromagnetic-spectrum section whose radiation carries lower energy than visible light, with wavelengths from 750 nm to 1 mm. Food scientists use infrared radiation for rapid heating and drying, and infrared spectroscopy to analyze composition — measuring moisture, fat, and protein in grains, dairy, and meat within seconds and without chemicals. Because it is fast and non-destructive, near-infrared analysis has become a standard at-line tool in mills, dairies, and meat plants. Its speed makes it ideal for screening every incoming grain delivery at the mill gate.