The technologies used with the method of ATR-FTIR analysis is becoming immensely popular among the food and beverage industry.
FREMONT, CA : Attenuated total reflection (ATR) is an analysis that is done with conventional IR spectroscopy, which helps the specimens to be evaluated in a liquid or solid-state, without conducting any extra steps in advance. Fourier-transform infrared (FTIR) spectroscopy is the method of receiving an IR spectrum of the emission. It can also absorb solid, gas or liquid sample.
Why utilize ATR-FTIR in the food industry?
The food manufacturers and the consumers are concerned about the judgment of food quality, authenticity, and due to the presentation of falsely labeled foods. It can be a complicated process to quantify the quality of food as it consists of several biochemical, physical, and physiological factors.
The standards of observing the biochemical qualities of the fresh fruits and deciding the quality include skin and flesh color, ethylene production, firmness, respiration rate, along with the content of sugar, volatile and phenolic compounds, pigments, and organic acids. The present techniques necessary for evaluating the procedures are time-consuming, expensive, and also need intensive physical work. Therefore, a better and more useful analytical method is required for establishing the quality of the food sample. One of the effective analytical styles can be IR spectroscopy because it does not damage the samples and even offer a fingerprint of the chemicals available in the sample.
The Fourier Transform Infrared (FTIR) was created for fighting the limitations that are related to the traditional dispersive instruments so that every IR frequencies can be measured synchronously.
The techniques used by the FTIR are efficient, credible, and can be easily performed without pre-treating the samples that are required. The method is consistent and can smoothly handle several types of food products without damaging the analysis.
Furthermore, according to the methods used earlier, the FTIR techniques blend easily with other chemometric systems that can use while processing of the food so that it helps to detect the chemicals that can lower the quality of the food.