Temperature dependent NIR spectroscopic analysis for food grain samples

Abstract

The use of NIR spectroscopy as a tool for sample analysis of food and vegetables is in focus. Shimadzu NIR spectrophotometer is used to get the spectral response of wheat and rice flour. The rice and wheat flour samples were exposed to different temperatures in sample chamber, unlike conventional constant sample temperature. Peak at particular wavelength represents the content and magnitude of peak reflects its concentration. The spectral response reflects change in the peak value which results in error while analyzing the content value. Design of a compensator tool based on data look up technique can cope up analytical error due to temperature change.