Review: near infra-red analysis of food

Summary Near infra‐red (NIR) analysis has been developed over the last 20 years into a routine method for many agricultural commodities and food constituents. The theoretical and statistical framework, which has made this possible, is reviewed and the extent of the applications presented. The develo...

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Veröffentlicht in:	International journal of food science & technology 1987-06, Vol.22 (3), p.191-207
Hauptverfasser:	Davies, A.M.C, Grant, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food analysis food composition Food industries Fundamental and applied biological sciences. Psychology General aspects infrared spectroscopy Methods of analysis, processing and quality control, regulation, standards near infra-red spectroscopy review statistics uses validity
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Beschreibung
Zusammenfassung:	Summary Near infra‐red (NIR) analysis has been developed over the last 20 years into a routine method for many agricultural commodities and food constituents. The theoretical and statistical framework, which has made this possible, is reviewed and the extent of the applications presented. The development of a NIR method is demonstrated and the difficulties and limitations of the method are discussed. On‐line methods of using NIR analysis are being developed and this is expected to be one of the most important applications for the future use of NIR in the food industry.
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.1987.tb00479.x