NIR-SPECTROMETRIC ANALYSIS OF FOOD - METHODICAL DEVELOPMENT AND ACHIEVABLE PERFORMANCE VALUES

The application of near infrared spectrometry (NIRS) to estimate the d istribution of macro nutrients in food provides a rapid method for pre dicting food quality. Three methods have been developed for quantitati ve determination of the constituents of foods containing high levels o f moisture (meat products, ''consumable meals'' and potatoes) using re flectance spectrometry in the near infrared region within 1100-2500 nm . Experience concerning these NIPS method developments is reported in order to predict e.g. the fat, crude protein and carbohydrate content. Generally, the performance values achieved so far indicate that the m ethods may be used as a replacement for conventional expensive and tim e-consuming wet chemical analysis.