Near-Infrared (NIR) technology represents a significant – if not revolutionary – innovation in food and quality control. Its reliability, versatility and ability to perform rapid, non-destructive and multi-parametric analyzes allow, among other things, to process a digital fingerprint (fingerprint) of the products.
Technological progress in the last decade has made it possible to scale the application of this technique, from the laboratory level to that of production plants, also making use of portable devices on the network. Its use is therefore useful for implementing quality control systems and preventing food fraud.
1) NIR technology, introduction
NIR ( Near-Infrared ) is a vibrational spectroscopy technique which – by administering energy to the molecules that make up any product – allows you to measure their vibration and obtain a detailed view of the chemical and nutritional composition of food products. So as to allow efficient monitoring of production processes and exact identification of products.
This technology offers numerous advantages, including:
- the immediacy of the result
- the possibility of carrying out checks directly on the products being processed without them suffering any damage or modification
- the possibility of measuring several parameters simultaneously
- the lack of need for trained personnel for its use.
Below, are some examples of application of NIR technology for various purposes in the food production sector.
2) Quality control, chemical and nutritional composition
Quality control is a critical phase in food production, where NIR technology can play an extremely useful and important role. Quality control can in fact include many aspects ranging from the control (of quality and quantity) of raw materials to all phases of the transformation, conservation and packaging processes.
NIR vibrational spectroscopy in fact allows, for example, to:
– analyze the chemical and nutritional composition of the products
– estimate the shelf life of a food product
– identify specific process parameters that influence the quality of the finished product.
The main advantage is linked to the possibility of carrying out real-time measurements both ‘on-line’ and ‘at-line’, in the individual specific phases of the production process, to guarantee continuous and immediate monitoring.
The use of NIR technology can therefore allow us to optimize production processes, reduce food waste and ensure that the final products meet established quality standards.
3) Fingerprinting, traceability and prevention of food fraud
The ability to create a chemical digital fingerprint of matrices (fingerprinting), through NIR technology, allows you to:
– strengthen traceability through identification and classification of incoming materials, for example, by geographical origin or by specific characteristics defined in the production specifications
– thus detect any adulterations or replacements of raw materials, ingredients and products with materials of lower or otherwise different quality, with a view to preventing food fraud.
The method of fingerprinting via NIR therefore allows you to quickly compare the spectral profiles of the samples with the reference ones, detecting discrepancies that may indicate fraud or non-compliance. Also through mass screening, with specific checks on suspect samples.
4) Monitoring of production processes
Monitoring of production processes is another area in which NIR technology is finding increasing application. During transformation processes – such as cheesemaking, roasting or blending – NIR vibrational spectrometry is used to track and control chemical variations over time and thus guide the operator or plant in the different phases.
The analysis of spectrum information during the process is therefore used to guide the process itself. For example, with a view to improving the consistency of the final product, increasing operational efficiency or helping to achieve a processing objective such as the homogeneous mixing of multiple ingredients. AI in turn facilitates the interpretation of data and the implementation of advanced control strategies, benefiting a broader usage scenario.
Jacopo Ferlito
REFERENCES
– Mourad Kharbach, Mohammed Alaoui Mansouri, Mohammed Taabouz, Huiwen Yu. Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches. Foods 2023, 12(14), 2753; https://doi.org/10.3390/foods12142753
– Giacomo Squeo, José Manuel Amigo. Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain. Foods 2023, 12(16), 3041; https://doi.org/10.3390/foods12163041
– Qu, J. H., Liu, D., Cheng, J. H., Sun, D. W., Ma, J., Pu, H., & Zeng, X. A. (2015). Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition, 55(13), 1939–1954. https://doi.org/10.1080/10408398.2013.871693
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