Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

Over the past 30 years, on/in-line near infrared (NIR) spectroscopy has proved to be one of the most efficient and advanced tools for continuous monitoring and controlling of process and product quality in food processing industry. A lot of work has been done in this area. This review focuses on the use of NIR spectroscopy for the on/in-line analysis of foods such as meat, fruit, grain, dairy products, beverage and other areas, and mainly looks at the literature published in the last 10 years. The topics covered emphasize the methods designed for on/in-line measurement of data, chemometric treatment, as well as interpretation of the experimental observations. Finally, problems relating to the successful applications of on/in-line NIR spectroscopy in production processes have been briefly outlined.