FT-NIR spectroscopy for the edible oil industry

The application of fourier transform near-infrared (FT-NIR) technology has multiple benefits when compared to traditional methods involving wet-chemical and chromatographic analyses, such as being faster, more economical and safer, due to the absence of hazardous chemicals or gases.

It works by measuring how much near-infrared light is absorbed by the sample at different wavelengths. The recorded spectrum is a unique combination of the fundamental molecular vibrations of molecules containing C-H, N-H or O-H groups, making NIR spectroscopy first choice for the analysis of organic materials like oilseeds and edible oils.

By utilising FT-NIR spectroscopy, conventional laboratory methods’ error sources, such as sample preparation, can be avoided. In less than a minute, multiple components can be analysed in both solid and liquid samples with just one measurement, making it an efficient technique.

Although not suitable for trace analysis, such as detecting toxins, NIR spectroscopy enables producers to monitor the quality of their goods consistently throughout the production chain. From examining incoming raw materials to quality testing, NIR spectroscopy is becoming increasingly vital for the food industry, much like it already is in the pharmaceutical industry.