Center for Advanced Research in Drying » SIM-NIR Free-Space and Fiber-Based NIR Spectroscopy Systems for Simultaneous Surface and Internal Moisture and Fat Measurements in Food During Drying

Overview

Near-infrared (NIR) spectroscopy has become an attractive and widely used method for food analysis and measurements, with high potential for real-time monitoring during drying. NIR spectroscopy relies on measuring light absorption at different wavelengths to analyze the quality attributes of whole foods, such as the moisture contents and the chemical constituents. The SIM-NIR system combines free-space and fiber-based NIR spectroscopy to provide simultaneous surface and internal measurements of moisture and fat content in food during the drying process. This dual-mode system is designed to address the challenges of real-time, non-invasive analysis of food products to provide comprehensive insights into the quality attributes critical for processing and storage. Combining free-space and fiber probe-based NIR spectroscopy offers an enhanced approach to measuring food quality by capturing surface and internal attributes like moisture and fat content during drying. This integrated method provides a comprehensive view of the food's quality, ensures better control over the drying process, and ensures consistent, high-quality food processing results.