Determination of Fat Content in Foods Using a Near-Infrared Spectroscopy Sensor

The aim of this work is to determine if it is possible to accurately measure fat concentration in foods using Near-Infrared Spectroscopy (NIRS) in a handheld sensor. Using Hyperspectral Imaging (HSI), we identified a point of sensitivity-where there is a perceptible difference in the level of fat co...

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Bibliographic Details
Main Author: Mulvey, Barry William
Format: Conference Proceeding
Language:English
Subjects:
algorithm design and analysis
cardiovascular disease (CVD)
Chemicals
Dairy products
Fats
Hyperspectral imaging
hyperspectral imaging (HSI)
infrared sensors
infrared spectra
near-infrared (NIR)
Sensitivity
signal processing
spectral analysis
Spectroscopy
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Summary:The aim of this work is to determine if it is possible to accurately measure fat concentration in foods using Near-Infrared Spectroscopy (NIRS) in a handheld sensor. Using Hyperspectral Imaging (HSI), we identified a point of sensitivity-where there is a perceptible difference in the level of fat content-which corresponds to the vibrational second overtone of various chemicals in lipids. Measuring the same foods using a handheld NIRS device with a wavelength range outside of this vibrational overtone, the raw reflectance data were overlapped and interleaved. However, after employing our own processing algorithm, we identified a comparable point of sensitivity in this range. The existence of this point of sensitivity could be used as a reference point within the infrared wavelength range, or combined with the other vibrational second overtone wavelength, to isolate fat concentration in foods using an extended spectral range and may provide the basis for the development of a handheld fat sensor, with potential for consumer use.
ISSN:2168-9229
DOI:10.1109/SENSORS47125.2020.9278647