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- Title
Recent Applications of Near-Infrared Spectroscopy in Food Quality Analysis.
- Authors
Nadimi, Mohammad; Paliwal, Jitendra
- Abstract
This article discusses the use of near-infrared spectroscopy (NIRS) in food quality analysis. NIRS is a non-destructive and rapid technique that has shown promise in monitoring the quality of various agri-food products. The article highlights several studies that utilize NIRS to assess quality changes in different food items, such as chickpeas, bread, flaxseeds, sorghum grain, plums, mackerels, and potatoes. These studies demonstrate the potential of NIRS in predicting protein content, assessing mechanical damage, determining ripeness, classifying freshness, and monitoring pH and soluble solids content. However, the article also acknowledges the limitations of NIRS, such as the need for specific calibration models and the variation in accuracy between lab and commercial settings. The authors suggest that further research and technological advancements are needed to enhance the effectiveness and applicability of NIRS in food quality analysis.
- Subjects
ARTIFICIAL neural networks; PARTIAL least squares regression; MACHINE learning; FISHER discriminant analysis; FOOD chemistry; FLAXSEED; BREAD; SORGHUM; POTATOES
- Publication
Foods, 2024, Vol 13, Issue 16, p2633
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13162633