Despite of old
methods, an emerging technology of Fourier Transform Infrared (FTIR) spectroscopy
has been appeared to use as a promising application for the detection of
adulteration in food.
FTIR method works
on the principal of interaction of electromagnetic radiations
with the molecules of specific food with defined energy. In this review,
the three regions of electromagnetic spectra including near infrared, mid
infrared and far infrared are the points of spotlight.
For food
industry, FTIR method is expedient, automatic, time saving and most
importantly, it shows non-destructive analysis of food physically as well as
chemically.
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