Near-infrared (NIR) instrumentation is used throughout the grain industry to rapidly measure characteristics of whole grain and flour. Typical applications of this technology are to measure protein and moisture content in whole grain and flour to determine value or quality for marketing or segregation purposes (Miller 1979). While NIR predictions are not as accurate as reference tests, the speed and ease of use of this technology continue to drive its acceptance and to cause the grain industry to consider other traits that can be predicted from NIR spectra (Osborne 2000).
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