Temperature Dependent NIR Spectroscopic Analysis for Food Grain Samples

Mehul Shah; Chetan Bhatt  and Jaimin Dave  nbsp

doi:10.17485/ijst/2016/v9i9/85306

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Temperature Dependent NIR Spectroscopic Analysis for Food Grain Samples

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Indian Journal of Science and Technology

DOI: 10.17485/ijst/2016/v9i9/85306

Year: 2016, Volume: 9, Issue: 9, Pages: 1-4

Original Article

Temperature Dependent NIR Spectroscopic Analysis for Food Grain Samples

Mehul Shah^1*, Chetan Bhatt¹ and Jaimin Dave²

¹Government Engineering College, Chandkheda, Ahmedabad - 382424, Gujarat, India; [email protected], [email protected] ²Gujarat Technological University, Ahmedabad - 382028, Gujarat, India; [email protected]

*Author for Correspondence
Mehul Shah Government Engineering College, Chandkheda, Ahmedabad - 382424, Gujarat, India; [email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Theuse ofNIRspectroscopy as a toolfor sample analysis offoodandvegetables is infocus. ShimadzuNIRspectrophotometer is used to get the spectral response of wheat and rice flour. The rice and wheat flour samples were exposed to different temperatures in sample chamber, unlike conventional constant sample temperature. Peak at particular wavelength represents the content and magnitude of peak reflects its concentration. The spectral response reflects change in the peak value which results in error while analyzing the content value. Design of a compensator tool based on data look up technique can cope up analytical error due to temperature change.

Keywords: Food Grain, NIR Spectroscopy, Temperature Dependency