The Various Ways To Use NIR Spectroscopy

For decades, near infrared reflectance (NIR) spectroscopy has been used to analyze agricultural and food products. Recently, however, NIR reflectance and other NIR technology have been adapted to determine different types of minerals and trace elements in both organic and inorganic samples.





It is the near infrared region of the electromagnetic spectrum which contains both the physical and chemical data of the food or agricultural product being analyzed. NIR technology, utilizing near infrared reflectance spectroscopy, is used to determine the spectral information gathered in the different vibrations of the molecules as they interact with electromagnetic radiation absorbed at spectral wavelengths between 750nm and 2500nm.


The information gathered in the NIR spectra is, then, extracted with the use of chemo-metrics. The extracted data is, then, used to create NIR reflectance "calibration models" which are, in turn, used to predict the composition of "unknown" samples.





This near infrared reflectance procedure is quick, cost-effective and safe, since it can be performed without the use of chemicals. NIR reflectance is also highly accurate, since it avoids the error sources which always seem to hamper traditional laboratory analysis. Applying near infrared reflectance spectroscopy in determining the levels of arsenic, lead, copper and zinc in wild and cultivated plants have also made it possible to screen-off of these elements for purposes of phytoremediation, which is the treatment of the environment utilizing plants.





Visible and near infrared reflectance spectroscopy can also be used in creating calibration models for rice taste evaluation. Everyone, especially the consumers of rice and rice products, knows that the most important quality of food (in this case, rice) is its taste. The physicochemical properties of rice have been accurately measured using near infrared reflectance spectroscopy. As such, the use of commercial NIR reflectance rice-taste meters has been steadily gaining popularity.





Sadly, however, NIR technology is still not accurate enough to replace human sensory tests for evaluating the taste of rice. Even though near infrared reflectance spectroscopy can accurately measure the physicochemical properties of rice, there is still no substitute for human taste buds. Notwithstanding this, however, we cannot deny the fact that NIR reflectance and other NIR technology is absolutely essential in the analysis of food and agricultural products today.