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UNIVERSITY OF BUCHAREST
FACULTY OF PHYSICS Guest
2024-11-22 2:18 |
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Conference: Bucharest University Faculty of Physics 2011 Meeting
Section: Polymer Physics
Title:
Near-infrared spectroscopy in foodstuff analysis
Authors:
Ana Cucu, Adriana Andronie, St. M. Iordache, S. Stamatin and Ioan Stamatin
Affiliation:
University of Bucharest, Physics Department, 3 Nano-SAE Research Centre, Bucharest, Romania
E-mail
office@3nanosae.org
Keywords:
NIR spectroscopy, food ingredients
Abstract:
Nowadays NIR spectroscopy is used for the compositional, functional and sensory analysis of food ingredients, process intermediates and final products. The major advantage of NIR is that, usually, no sample preparation is necessary, hence the analysis is very simple and very fast (between 15 and 90 s) and can be carried out on-line. NIR technology allows several constituents to be measured concurrently. Near-infrared (NIR) spectroscopy is based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm. NIR spectra of foods comprise broad bands arising from overlapping absorptions corresponding mainly to overtones and combinations of vibrational modes involving C-H, O-H and N-H chemical bonds.In addition, for each fundamental vibration there exists a corresponding series of overtone and combination bands with each successive overtone band approximately an order of magnitude less intense than the preceding one. And the relatively weak absorption due to water enables high-moisture foods to be analyzed. NIR aborbance spectroscopy was used to measure the fat, protein and moisture contents in pork calf. The samples were analyzed with Jasco 570 UV-VIS/NIR spectrophotometer
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