Near Infrared Spectroscopy as an Aid in the Food Quality Control
aDepartment of Food Technology, Mendel University in Brno,
bDepartment of Food Analysis and Chemistry, Tomas Bata University in Zlin
Keywords: quality, instrumental analysis, spectrum, technique
This paper summarizes the application of FT-NIR spectroscopy to assess the whole range of food. It deals with the use of this technique for an evaluation of the basic chemical composition of food, as well as minor components found therein. An assessment of microbial processes, a detection of food adulteration and possibilities of FT NIR spectroscopy for sensory evaluation of food are also discussed.
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