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From Bench To Worktop: Rapid Evaluation Of Nutritional Parameters In Liquid Foodstuffs By Ir Spectroscopy, David Perezguaita

Articles

We evaluated the use of attenuated total reflectance infrared spectroscopy for simultaneous in situ quantification of the nutritional composition of liquid food stuffs in the industrial kitchen context. Different methodologies were compared, including dry and wet acquisition along with instrument parameters and measurement times of 4 and 60 s. The most effective technique was 1-minute measurement, with prediction errors of 2.6, 0.7, 1.0, 2.2, 0.8, 2.4 g/100 mL and 150 Kcal, for carbohydrates, proteins, fat, sugars, saturated fat, water and energy values, respectively.The 4-second method resulted in larger errors but was more applicable for inline measurements. Dry measurements successfully predicted …