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United States Department of Agriculture

Agricultural Research Service

Research Project: POST HARVEST MEASUREMENT AND MANAGEMENT SYSTEMS TO IMPROVE PEANUT QUALITY AND US COMPETITIVENESS

Location: Peanut Research

Title: Application of Near Infrared (NIR) Spectroscopy to Peanut Grading and Quality Analysis: Overview

Authors
item Sundaram, Jaya
item KANDALA, CHARI
item BUTTS, CHRISTOPHER

Submitted to: Sensing and Instrumentation for Food Quality and Safety
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 18, 2009
Publication Date: June 2, 2009
Repository URL: http://dx.doi.org/10.1007/s11694-009-9081-5
Citation: Sundaram, J., Kandala, C., Butts, C.L. 2009. Application of Near Infrared (NIR) Spectroscopy to Peanut Grading and Quality Analysis: Overview. Sensing and Instrumentation for Food Quality and Safety. DOI: 1007/s11694-009-9081-5.

Interpretive Summary: Electromagnetic energy covers a very wide spectrum of wavelengths with only a very small part being visible by the human eye. The spectrum of visible light has wavelengths ranging from 400 to 700 nm. The region of the spectrum with wavelengths from 750 to 3000 nm is known as the near infrared (NIR) region. It is in this NIR region that various chemicals such as oil, water, sugars and proteins reflect and absorb NIR energy in very specific patterns. This paper reviews the published scientific literature in the area of using NIR reflectance and absorbance to identify various food quality characteristics. This paper also discusses the possibility of using NIR spectroscopy to measure various food quality characteristics of peanuts, and identifies areas of needed research to utilize this technology for peanut quality analysis.

Technical Abstract: Techniques using near infrared (NIR) spectroscopy for quality measurements are becoming more popular in food processing and quality inspection of agricultural commodities. NIR spectroscopy has several advantages over conventional physical and chemical analytical methods of food quality analysis. It is a rapid and non destructive method and provides more information about the components and its structure present in the food products. It can measure more than one parameter simultaneously. The NIR spectrum includes wavelengths from 750 to 3000 nm that follow immediately after the visible region (400–700 nm). Many organic compounds can be well-defined by NIR reflectance, transmittance or diffuse reflectance system. This paper reviews the application of NIR spectroscopy to several oil seeds and examines the feasibility of using this technique for peanut quality analysis. The NIR spectroscopic instrumentation has been explained briefly for a better understanding. Also needs and limitations in use of NIR spectroscopy for peanut quality analysis and grading were explained.

Last Modified: 8/19/2014
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