ABSTRACT
Absorption of near-infrared (NIR) radiation, particularly by CH, NH, and OH bonds commonly present in components of food materials, has been used for determining chemical compositions and internal quality in foods and food products as a
5.1 Introduction .................................................................................................. 113 5.2 Principle of the Technique ............................................................................ 114
5.2.1 Physical and Spectroscopic Principles.............................................. 114 5.2.2 Measurements of Spectrum .............................................................. 119 5.2.3 Mathematical and Chemometric Principles ..................................... 120
5.2.3.1 Noise Reduction Methods .................................................. 122 5.2.3.2 Multivariate Analysis Techniques for Near-Infrared
Spectroscopy ......................................................................124 5.3 Device and Apparatus ................................................................................... 128 5.4 Applications .................................................................................................. 133
5.4.1 Grains and Seeds .............................................................................. 133 5.4.2 Fruits and Vegetables ........................................................................ 134 5.4.3 Meat and Meat Products ................................................................... 134 5.4.4 Fish and Related Products ................................................................ 135 5.4.5 Cereal Products ................................................................................. 135 5.4.6 Milk and Dairy Products .................................................................. 136 5.4.7 Eggs and Egg Products ..................................................................... 136 5.4.8 Fruit Juices ........................................................................................ 136 5.4.9 Wine and Beer .................................................................................. 137 5.4.10 Food Safety ....................................................................................... 137
5.5 Perspectives .................................................................................................. 138 References .............................................................................................................. 138
nondestructive analytical technique. Its response time is fast, its sample preparation is easy, multiple components can be analyzed, anyone can operate the instrumentation, and the instrumentation cost is lower than that for ultraviolet, visible, midinfrared, Raman, and other spectral techniques.
