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Near and mid-infrared photoacoustic analysis of principal components of foodstuffs |
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| Authors: | Douglas H McQueen Reginald Wilson and Arvo Kinnunen |
| Institution: | a Douglas McQueen is associate professor at the Innovation Center, Chalmers University of Technology, 412 96, Göteborg, Sweden b Reg Wilson is a principal research scientist and head of the Food Composition and Authenticity Group at the Institute of Food Research, Norwich Laboratory, Norwich NR4 7UA, UK c Arvo Kinnunen has worked as a research scientist at the VTT Biotechnology and Food Research Laboratory, Helsinki, Finland |
| Abstract: | Photoacoustic spectroscopy, especially in the near infrared, for principal food component analysis (protein, fat, carbohydrate and moisture contents) is discussed. The thermal diffusion length is discussed as is the problem of signal saturation. An illustrative comparison of photoacoustic spectroscopy and Fourier transform mid-infrared-attenuated total reflectance spectroscopy (FTIR-ATR) as applied to cheese analysis is given. |
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