Chapter 15
Applications: Food Science
Marena Manley and Paul James Williams
Abstract The combination of speed, accuracy and simplicity provided by NIR spectroscopy ensured its use as a preferred quality control tool in the food and beverage
industries. These applications are increasingly simplified by the availability of readily
available factory calibrations. A challenge receiving increasing attention is that of
the detection of food adulteration, and a large effort is being made to evaluate NIR
spectroscopy as a suitable method. The recent trend towards miniaturisation of NIR
instruments contributes to the technology becoming portable and more affordable.
The trust put into NIR spectroscopy as an effective analytical tool in the food industry
will remain. In addition, investigations into new and innovative applications to the
benefit of the food industry are seen on a daily basis.
Keywords Beer · Dairy · Cereals · Fish · Food authenticity · Fruit · Meat · Wine ·
Quality control · Vegetables
15.1 Introduction
Following agricultural applications, NIR spectroscopy is used as a quality control
tool predominantly in the food industry [1]. The first use of infrared spectroscopy in
foods was reported in the late 1930s when Ellis and Bath [2] determined the amount
of water in gelatine. In 1975, Phil Williams replaced the Kjeldahl testing method for
protein determination in the Canada Western Red Spring (CWRS) wheat programme
with NIR spectroscopy [3]. This was the first-ever application of NIR technology in
industry. Since then, NIR spectroscopy applications rapidly extended to now cover
a wide range of food and beverage analyses [1, 4]. These include, apart from the
initial wheat flour analysis, also other cereals and cereal products [4], meat and meat
M. Manley (B) · P. J. Williams
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland,
7602 Stellenbosch, South Africa
e-mail: mman@sun.ac.za
P. J. Williams
e-mail: pauljw@sun.ac.za
© Springer Nature Singapore Pte Ltd. 2021
Y. Ozaki et al. (eds.), Near-Infrared Spectroscopy,
https://doi.org/10.1007/978-981-15-8648-4_15
347
Applications: Food Science
Marena Manley and Paul James Williams
Abstract The combination of speed, accuracy and simplicity provided by NIR spectroscopy ensured its use as a preferred quality control tool in the food and beverage
industries. These applications are increasingly simplified by the availability of readily
available factory calibrations. A challenge receiving increasing attention is that of
the detection of food adulteration, and a large effort is being made to evaluate NIR
spectroscopy as a suitable method. The recent trend towards miniaturisation of NIR
instruments contributes to the technology becoming portable and more affordable.
The trust put into NIR spectroscopy as an effective analytical tool in the food industry
will remain. In addition, investigations into new and innovative applications to the
benefit of the food industry are seen on a daily basis.
Keywords Beer · Dairy · Cereals · Fish · Food authenticity · Fruit · Meat · Wine ·
Quality control · Vegetables
15.1 Introduction
Following agricultural applications, NIR spectroscopy is used as a quality control
tool predominantly in the food industry [1]. The first use of infrared spectroscopy in
foods was reported in the late 1930s when Ellis and Bath [2] determined the amount
of water in gelatine. In 1975, Phil Williams replaced the Kjeldahl testing method for
protein determination in the Canada Western Red Spring (CWRS) wheat programme
with NIR spectroscopy [3]. This was the first-ever application of NIR technology in
industry. Since then, NIR spectroscopy applications rapidly extended to now cover
a wide range of food and beverage analyses [1, 4]. These include, apart from the
initial wheat flour analysis, also other cereals and cereal products [4], meat and meat
M. Manley (B) · P. J. Williams
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland,
7602 Stellenbosch, South Africa
e-mail: mman@sun.ac.za
P. J. Williams
e-mail: pauljw@sun.ac.za
© Springer Nature Singapore Pte Ltd. 2021
Y. Ozaki et al. (eds.), Near-Infrared Spectroscopy,
https://doi.org/10.1007/978-981-15-8648-4_15
347