Principles and practice of near infra‐red (NIR) reflectance analysis

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Abstract
Summary: Near infra‐red (NIR) analysis is now widely used for the rapid analysis of many agricultural and food products for protein, moisture, oil, starch, sucrose, fibre, grain texture and lysine. Research has shown that the technique can also be used for the prediction of malting quality of barley, baking quality of wheat and measurement of the degree of starch damage in flour.The technique of NIR analysis uses very small differences in absorption of NIR radiation at wavelengths corresponding to overtones and combinations of fundamental IR frequences of chemical functional groups that are characteristic of particular analytes. Complex regression mathematics is used to transform these absorption measurements into an analytical result.