NIR spectroscopy

NIR spectroscopy is spectroscopy performed at wavelengths in the near infrared region, roughly 780 to 2500 nanometres, where overtones and combinations of molecular vibrations absorb. It has become a cornerstone of food quality control because it measures moisture, protein, fat, and other constituents rapidly and non-destructively in grains, flours, dairy powders, meats, and oils. Instruments range from laboratory benchtop units to online sensors mounted over conveyors. Reliable results depend on robust calibration models built from reference chemistry on representative samples, with ongoing validation to account for seasonal, varietal, and processing variation in the materials tested.