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Application of near infrared spectroscopy to peanut grading and quality analysis: overview

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Abstract

Techniques using near infrared (NIR) spectroscopy for quality measurements are becoming more popular in food processing and quality inspection of agricultural commodities. NIR spectroscopy has several advantages over conventional physical and chemical analytical methods of food quality analysis. It is a rapid and non destructive method and provides more information about the components and its structure present in the food products. It can measure more than one parameter simultaneously. The NIR spectrum includes wavelengths from 750 to 3000 nm that follow immediately after the visible region (400–700 nm). Many organic compounds can be well-defined by NIR reflectance, transmittance or diffuse reflectance system. This paper reviews the application of NIR spectroscopy to several oil seeds and examines the feasibility of using this technique for peanut quality analysis. The NIR spectroscopic instrumentation has been explained briefly for a better understanding. Also needs and limitations in use of NIR spectroscopy for peanut quality analysis and grading were explained.

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Authors and Affiliations

  1. National Peanut Research Laboratory, USDA, ARS, P.O. Box 509, Dawson, GA, 39842, USA

    Jaya Sundaram, Chari V. Kandala & Christopher L. Butts

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  1. Jaya Sundaram
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  2. Chari V. Kandala
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  3. Christopher L. Butts
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Correspondence to Jaya Sundaram.

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Sundaram, J., Kandala, C.V. & Butts, C.L. Application of near infrared spectroscopy to peanut grading and quality analysis: overview. Sens. & Instrumen. Food Qual. 3, 156–164 (2009). https://doi.org/10.1007/s11694-009-9081-5

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  • DOI: https://doi.org/10.1007/s11694-009-9081-5

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