Fatty or edible oils in various forms are commonly used in the manufacture of food products for human consumption. In recent years, the field of Health Science has determined that certain fats are less healthy than others. It is scientifically supported that unsaturated fats are more easily digested than are saturated fats. A measure of the degree of edible oil unsaturation is its iodine value (IV). In the laboratory, analysis of a single fatty oil sample can take upward of 1 hour. As an alternative, at-line or on-line IV analysis is possible using an NIR spectrometer. NIR makes laboratory quality results available in seconds leading to more efficient resource utilization and enhanced reaction control.

Limitations of older spectrometers plus the strong absorbance of water in the Near-infrared (NIR) region made detection of sub-100 ppm organics in aqueous solutions a challenge. Modern instruments having extremely low noise and outstanding wavelength stability are much more sensitive than their predecessors. Today, NIR spectroscopy can be used to measure very low levels of organics in water. This solution by Guided Wave will discuss measuring saccharin to levels below 60 ppm over a significantly wide temperature range of 16°C to 32°C. Saccharin is used as a sweetener and preservative in foods and pharma-ceuticals. Molecules similar to saccharin, i.e. benzo substituted heterocyclic rings, are used in semiconductor cleaning solutions. Another very similar application is the measurement of total organics in wastewater streams. In that situation, NIR can be used as a high level alarm to detect contamination breakthrough in waste- water treatment plants. From food to fun to safety, continuous NIR monitoring for low level organics in water keep critical processes in the Consumer Products industry running efficiently and safely.