Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi

780-2500 nm dalga boyu aralığındaki elektromanyetik radyasyonun absorpsiyonu temeline dayanan yakın kızılötesi (NIR) spektroskopisi, son zamanlarda gıda bileşenlerinin analizinde giderek yaygınlaşan, numuneyi tahrip etmeyen hızlı bir alternatif teknoloji olarak karşımıza çıkmaktadır. Bu teknik, gıdalardaki çeşitli bileşenlerin nicel (kantitatif) analizlerinde kullanılmaktadır. NIR diğer geleneksel metotlarla karşılaştırıldığında; analizlerin yapılması sırasında kimyasal madde kullanımına gerek olmaması, analiz maliyetinin düşük olması, birçok bileşenin eş zamanlı ve hızlı (15-90 s) analizi, NIR ile analiz edildikten sonra yapılacak olan diğer analizler için numunenin tekrar kullanılabilirliği ve az miktarda örnek ihtiyacının olması gibi çeşitli üstünlüklere sahiptir. Ayrıca, gıda sanayinde on-line olarak uygulanabilmektedir. Bununla birlikte, kalibrasyon modeli genellikle referans analizlere dayandırıldığı için, standart veya referans analizlere bağımlılık, güvenilir ve stabil kalibrasyon modeli oluşturma gibi bazı dezavantajlara sahiptir. Bu çalışmada, gıdalarda yakın kızılötesi spektroskopisinin tarihsel gelişimi, teorisi, kalibrasyon modelinin geliştirilmesi, avantaj ve dezavantajları ile uygulama alanları anlatılmaktadır.

Anahtar Kelimeler:

Yakın kızılötesi spektroskopisi, NIR, gıda kalitesi, nicel analiz

The Using of Near Infrared Spectroscopy (NIR) in Determination of Foods Quality (Turkish with English Abstract)

Near infrared (NIR) spectroscopy, based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm, provides an alternative, non-destructive and rapid technology applied increasingly for determination of food constituents in recent years. This technique has been used to quantitatively for characterize of various constituents in foods. NIR has various advantages compared with traditional methods such as chemical-free, low cost, determination of numerous constituents as simultaneous and very fast (15-90 s), availability of samples for further analysis after the measurement with NIR, requiring a relatively less amount of sample. In addition, it can be performed on-line in food industry. However, NIR has some disadvantages such as dependency on standard or reference analysis, reliable and stable calibration model, since the calibration model is usually built according to reference methods. In this study, historical developing, theory, calibration model, advantages/ disadvantages and available applications of near infrared spectroscopy for foods have been reviewed.

Keywords:

Near infrared spectroscopy, NIR, food quality, quantitative analysis.,

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