![]() Infrared spectroscopy monitors the interaction of functional groups in chemical molecules with infrared light resulting predictable vibrations that provides a “fingerprint” characteristic of chemical or biochemical substances present in the sample. Rodriguez-Saona, in Reference Module in Food Science, 2016 Abstract With numerous developments in FT-IR spectroscopy and several applications still unexplored, the future of IR spectroscopy in dairy analysis and control is promising.Ī. Another recent development is the miniaturization of FT-IR instrumentation (e.g., TruDefender™ FT handheld FT-IR by Ahura Scientific, Inc., shown in Fig. 6), which would enable on-site analysis while the products are being produced. A relatively new IR imaging technique, which constructs a complete image of the sample with each point in the image containing a complete spectrum, can offer advanced features for dairy research. ![]() Coupling IR spectroscopy with analytical techniques such as gas chromatography, liquid chromatography, and thermogravimetric analysis has extended its analytical capabilities. Raman spectroscopy is not as susceptible to water as IR spectroscopy and may be suitable for some applications. The most significant advancement in IRS has resulted, however, from the introduction of Fourier transform (FT) instruments that has made IRS even more rapid, reproducible, and sensitive.Īlternative spectroscopic techniques or coupling IR spectroscopy with other methods may also be required to achieve the desired outcome. The earliest applications of IRS were reported in the 1950s, but it was not until the 1960s that IRS was used for the analysis of food samples. The first IRS instrumentations became available in the late 1940s. IRS has also widened the horizons for the detection of adulteration and the authentication of food products. This makes IRS a potent tool for the quality control/assurance in a variety of different (industrial) settings and suitable for applications under steady process conditions, that is, on-line. ![]() IRS provides qualitative and quantitative information in a fast, cost-effective and nondestructive way, does not require the use of polluting chemicals, and can be carried out even by minimally trained personnel. Infrared spectroscopy (IRS) is one of the most important analytic techniques available to food scientists and industry nowadays. van Ruth, in Encyclopedia of Food and Health, 2016 Introduction
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