2007 Volume 8 Issue 4 Pages 209-220
This paper presents an overview of research and development of rapid analysis and nondestructive analytical techniques for the chemical and physical properties of food materials using near infrared spectroscopy. Various food materials such as raw fruit juice, raw milk and concentrated-seawater, rice flour and potato were used as the study materials. The spectrum-measuring methods suitable for the state and shape of various food materials were devised, and the analysis methods suitable for the spectral features were investigated. The rapid analytical techniques of components of liquid food materials such as raw fruit juice, raw milk and concentrated-seawater were developed, and the nondestructive analysis methods of the chemical and physical properties of solids food material such as potato were developed by utilizing the characteristics of the near infrared snectroscoov.
