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Infrared and Raman Spectroscopy

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Infrared (IR) spectroscopy is currently widely used in the food industry for both qualitative and quantitative analysis of ingredients and finished foods. Mid-IR, near-IR, and Raman spectroscopy requires much less time to perform quantitative analysis than do many conventional wet chemical or chromatographic techniques. This chapter describes the techniques of mid- and near-IR and Raman spectroscopy, including the principles by which molecules absorb IR radiation, the components and configuration of commercial IR spectrometers, sampling methods for IR spectroscopy, and qualitative and quantitative applications of these techniques to food analysis. Infrared (IR) spectroscopy refers to measurement of the absorption of different frequencies of IR radiation by foods or other solids, liquids, or gases. IR spectroscopy measures the absorption of radiation in the near-IR (λ = 0.8–2.5 μm) or mid (λ = 2.5–15 μm) regions by molecules in food or other substances. By using multivariate statistical techniques, infrared instruments can be calibrated to measure the amounts of various constituents in a food sample based on the amount of IR radiation absorbed at specific wavelengths.

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Change history

  • 23 July 2019

    An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA

    Luis Rodriguez-Saona

  2. Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, 17020, Turkey

    Huseyin Ayvaz

  3. Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68583-0919, USA

    Randy L. Wehling

Authors
  1. Luis Rodriguez-Saona
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  2. Huseyin Ayvaz
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  3. Randy L. Wehling
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Corresponding author

Correspondence to Luis Rodriguez-Saona .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Rodriguez-Saona, L., Ayvaz, H., Wehling, R.L. (2017). Infrared and Raman Spectroscopy. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_8

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