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Near Infrared Spectroscopy in the Food Industry: A Tool of Quality Management.
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01/03/1999
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Downey, G., Near Infrared Spectroscopy in the Food Industry: A Tool of Quality Management, End of Project Reports, Teagasc, 1999.
Abstract
Near infrared (NIR) spectroscopy is a rapid, non-destructive analytical
technique which has been used in the food and agriculture industries for
almost 20 years. Ireland was one of the first countries in the world to adopt
this method for national trading purposes and the grain trade has used it for
off-farm and in-process analysis since 1981. However, other sectors have
been slower to realise its potential and as part of a process of demonstrating
the role which it may play in monitoring quality in a range of food industry
applications, a programme of research and development has been on-going
within Teagasc and its predecessor An Foras Talúntais.
NIR spectroscopy provides the food processor with information. This
information may describe how much of a given substance is present in a
mixture or how the overall quality of the substance compares to a reference
material e.g. a previous batch of raw material, finished goods or a
competitor’s product. This report provides some examples of precompetitive
R&D on representative qualitative and quantitative problems in
a range of foods and food ingredients.
The use of NIR spectra collected within 24 hours of slaughter to predict
beef tenderness 14 days later shows considerable promise. Non-destructive
monitoring of flesh composition in farmed salmon has paved the way for the
efficient use of expensive feed materials while the content of each species in
binary mixtures of minced beef and lamb has been accurate enough to
suggest the use of NIR spectroscopy as a rapid screening tool by regulatory
agencies, food processors and retailers.
Classification of a range of food ingredients (including skim milk powder
and flour) into one of a number of functionally-discrete categories has been
successfully achieved with levels of accuracy high enough to warrant
immediate industry utilisation i.e. greater than 90% for skim milk powders
and 97% in the case of flour. Species confirmation in a number of raw
minced meats (chicken, turkey, pork, beef and lamb) has been achieved with
over 90% accuracy in feasibility studies. Calibrations transferred from one NIR instrument to another lose accuracy
because of differences in instrument construction, sample presentation and
other factors. A research effort has recently been applied to this problem of
transferability and results are available for both scanning and fixed filter
instruments. The success achieved opens the way for using NIR results
obtained in different companies or countries as an uncontested basis for
trade.