On-line application of near infrared (NIR) spectroscopy in food production

Abstract

Near infrared (NIR) spectroscopy represents an emerging analytical technique, which is enjoying increasing popularity in the food processing industry due to its low running costs, and since it does not require sample preparation. Moreover, it is a non-destructive, environmental friendly, rapid technique capable for on-line application. Therefore, this technique is predestined for implementation as an analytical tool in industrial processing. The different fields of application of NIR spectroscopy reported in the present review highlight its enormous versatility. Quantitative analyses of chemical constituents using this methodology are widespread. Moreover, a wide range of qualitative determinations, e.g. for authenticity control, sample discrimination, the assessment of sensory, rheological or technological properties, and physical attributes have been reported. Both animal- and plant-derived foodstuffs have been evaluated in this context. Highly diverse matrices such as intact solid samples, free-flowing solids, pasty, and fluid samples can by analysed by NIR spectroscopy. Sophisticated conditions for the application in industrial scale comprise among others measurements on moving conveyor belts, in continuous flows in tubes, and monitoring of fermentation processes. For such purposes, different construction designs of NIR spectrometers for hyperspectral imaging, portable devices, fibre optical and direct contact probes as well as tube integrated probes measuring through windows, and automated sample cell loading have been developed. In the present review, emphasis was put on studies dealing with on-line application of NIR spectroscopy for industrial processes in the food industry, which were categorised according to their application conditions into semi-industrial scale and industrial scale.