Composition of chocolate blends by near infrared spectroscopy

摘要

The technique of near infrared (NIR) spectroscopy has been established as an analytical method in the agri-food industry for more than 20 years. Throughout the development of NIR techniques, their uptake has been rather more rapid in some sectors of the industry than in others. For example, the cereals industry was an early adopter. Other parts of the industry, however, have not adopted NIR on any significant scale.