SPECTROSCOPIC APPROACHES TO THE MEASUREMENT OF FOOD QUALITY

The richness of the electromagnetic spectrum is well matched by the ra nge of problems that are inherent in food science. Foods are typically heterogeneous and contain a very wide range of materials in a variety of physical states. Different states often coexist in a non-equilibri um condition which may be perturbed by invasive techniques. Almost all of spectroscopy can, and does, play a role in food science. For the m easurement of quality related parameters however two techniques, NMR a nd vibrational spectroscopy, have proved to offer an exceptionally wid e range of uses. It is with these that this report is mainly concerned .