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A Review of:“Infrared Spectroscopy for Food Quality

Analysis and Control, edited by Da-Wen Sun.”
a
Professor Conrad O. Perera
a
Food Science Programme, Department of Chemistry , The University of Auckland , New
Zealand
Published online: 13 Oct 2009.

To cite this article: Professor Conrad O. Perera (2009) A Review of:“Infrared Spectroscopy for Food Quality
Analysis and Control, edited by Da-Wen Sun.”, Drying Technology: An International Journal, 27:10, 1166-1167, DOI:
10.1080/07373930903221911

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 Drying Technology, 27: 1166–1167, 2009
Copyright # 2009 Taylor & Francis Group, LLC
ISSN: 0737-3937 print=1532-2300 online
DOI: 10.1080/07373930903221911
Book Review
Infrared Spectroscopy for Food Quality Analysis and Control,
edited by Da-Wen Sun. Academic Press: New York, USA,
2008, 448 pp., hardcover (ISBN-13: 978-0-12-374136-3,
ISBN-10: 0-12-374136-X).
Infrared Spectroscopy for Food Quality Analysis and
Control is divided into two parts. Part 1 deals with the prin-
ciples of infrared (IR), including data treatment techniques
and instruments. Part 2 covers its applications in quality
analysis and control for major food groups such as meat,
fish, fruit and vegetables, dairy, eggs, and cereals. Infrared
Downloaded by [Northeastern University] at 23:52 14 January 2015
spectroscopy deals with the infrared region of the electro-
magnetic spectrum. It measures the absorption of different
IR frequencies by a sample positioned in the path of an IR
beam. IR spectroscopy is one of the most common spectro-
scopic techniques used in the food industry. With the rapid
development in infrared spectroscopic instrumentation
software and hardware, the application of this technique
has expanded into many areas of food research. It has
become a powerful, fast, and nondestructive tool for food
quality analysis and control. Infrared Spectroscopy for
Food Quality Analysis and Control reflects this rapid tech-
nology development.
PART 1: FUNDAMENTALS AND INSTRUMENTS
In chapter 1, ‘‘Principles of Infrared Technology,’’ a
brief history of the analytical development of IR spectro-
scopy, vibrational spectroscopy, and assignment of spectral
bands in the near- and mid-IR regions are discussed.
Chapter 2 discusses data preprocessing, including multipli-
cative signal correction techniques, standard normal
variety correction and normalization, baseline correction,
Savitzky-Golay routine for smoothing and noise reduction,
reference-independent methods, techniques and examples,
and case studies. Chapter 3 deals with multivariate calibra-
tions for quantitative analysis. Multivariate calibration
methods and their advantages are discussed. Stepwise mul-
tiple linear regression techniques to construct models to
measure concentration of the dependent variable using
absorbance are discussed. Calibration methods based on
variable reduction using indirect methods, which allow
the quantification of the dependent variables without the
need to know the other components are discussed well.
The calibration techniques employing principal compo-
nents analysis, principal components regression, and
partial least squares regression to compress data are dis-
cussed. Artificial neural networks for online calibration
methods and construction of multivariate calibration
1166
models are described in great detail. Chapter 4,
‘‘Multivariate Classification for Qualitative Analysis,’’
(978-0-12374136-3) entails principles of classification,
evaluation of classification performance, and a number of
classification methods in detail. Chapter 5 deals with cali-
bration transfer methods. In this chapter, ternary mixtures
of known concentrations expressed as mole fractions of
ethanol, water, and 2-propanol are used to illustrate the
calibration transfer and a case study is given to explain
the method. Chapter 6 deals with infrared spectroscopy—
near-infrared spectroscopy and mid-infrared spectroscopy.
In this chapter the optical systems in IR instruments are
discussed in detail, including radiation sources, wavelength
selection devices, detectors, single- and double-beam optics,
software, and commercial IR instruments. Sampling techni-
ques for liquid, solid, and gas samples are well presented
and IR band and spectral interpretations are also discussed.
In Chapter 7, principles of Fourier transform infrared (FTIR)
spectroscopy are covered in great detail. The construction of
the interferometer, its principles, Fourier analysis, FTIR
hardware, collection of spectra, advantages and limitations
of FTIR, and applications are discussed well. Sampling tech-
niques, factors affecting FTIR spectroscopy, as well as com-
mercial FTIR instruments and accessories are also discussed.
PART 2: APPLICATIONS
Chapter 8 covers meat and meat products. In this chap-
ter, proximate composition, quality attributes, detection of
adulteration and contamination, distinguishing fresh from
frozen=thawed products, microbial spoilage, and miscella-
neous applications are discussed for beef, pork, and
chicken products. Tables with the instrument method used,
quality attributes studied, and citations to a vast number of
references would be helpful to future researchers=workers
who intend to use these techniques. Chapter 9 covers fish
and related products. In this chapter, both quantitative
and qualitative analysis of fish and fish products are dis-
cussed. Quantitative analyses of moisture, protein, and
fat content as well as qualitative analyses of freshness
and process verification are discussed. Chapter 10 deals
with milk and dairy products. Incoming product and pro-
cess control of raw milk and processed products are dis-
cussed. In-line measuring devices using IR spectroscopy
give instant measurement and control of moisture and fat
contents in finished products. Good laboratory practices
for IR calibrations are also discussed. Chapter 11 deals
with cereals and cereal products. NIR spectroscopy is used
 BOOK REVIEW
extensively in cereals and cereal products to produce
physicochemical fingerprinting of products. Instrumenta-
tion, spectral pretreatments, NIR seed analytical applica-
tions, and NIR sorting are discussed. Other aspects
discussed are the reproducibility of NIR spectra from mul-
tigrain samples as influenced by genotypes and environ-
ment, classification of spectroscopy data by principal
components analysis, and future developments. Chapter
12 deals with fruits and vegetables. Surfaces of apples have
been characterized by FTIR-photoacoustic spectroscopy to
characterize the surface contamination by microorganisms.
Terpens in citrus fruits have been characterized by FTIR
and IR bands for different terpenes are given in a table.
Similarly, several important tropical and temperate fruits
have been studied by IR spectrophotometry. IR spectra
of amylase and carotenoids are presented in some fruits
and vegetables. Chapter 13 deals with fruit juices. Applica-
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tion of IR technology to juice analysis including analysis of
composition and quality parameters and authentication
and classification of juices are discussed here. Chapter 14
is concerned with IR applications for wine and beer. Wine
composition, online analysis and process control, wine
quality grading, and yeast identification are discussed here,
1167
as well as hops, malt and wort analysis, beer composition,
and yeast analysis and identification. Chapter 15 deals with
egg and egg products. Egg composition and applications of
Vis=NIR to egg and egg products, albumen quality, shell
pigmentation, blood spots, hatching eggs, and composi-
tional analysis of egg products are discussed in this chapter.
The book is written by an international panel of experts. It
provides food scientists, technologists, and engineers with
valuable information on the art and science of infrared spec-
troscopy technology. The book should also serve as an essen-
tial reference source to undergraduate and postgraduate
students and researchers in universities and I recommend this
book to anyone who is interested in food analysis and quality
assessments using infrared spectroscopy.
Professor Conrad O. Perera
Food Science Programme
Department of Chemistry
The University of Auckland
New Zealand
c.perera@auckland.ac.nz