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