Fourier transform infrared spectroscopy applied to food analysis

Abstract Fourier transform infrared (FTIR) technology has substantial potential as a quantitative quality control tool for the food industry. FTIR analysis methods are convenient, rapid and automatable, and in conjunction with attenuated total reflectance (ATR) technology, dramatically simplify sample handling. The key elements of FTIR spectroscopy are presented along with a selection of methods under development, including analyses of milk, meats, fats and oils, butter, sweetened condensed milk and juices. The examples presented provide clear evidence of the benefits of FTIR in quality control applications.

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