Near-infrared optical spectroscopy of sugar-based mixtures - A snapshot to identify issues of influence

摘要

Optical spectroscopy is one method used to identify products and ingredients in food industries. This article presents a review of the literature concerning carbohydrates spectra (especially sugar) and compares it to the results that can be obtained with standard hyper spectral imaging (laboratory equipment). The possibility to identify sugar in mixtures is also investigated. The near infrared region is the most accurate to qualitatively detect the presence of sugar. A differentiation between different types of sugar seems not to be possible with the equipment, because of too small differences and the overlap of absorption bands.