Chemometric modeling for quality and process control in food industry

M. Xue, J. Medic
Ingedion Inc.,
United States

Keywords: chemometric modeling, food, QC, food manufacturing


The coupling of primary analytical methods with spectroscopy through chemometric modeling is a powerful tool for providing rapid and accurate measurement techniques in the food industries. Such approaches allow replacement of traditional, resource-consuming QC tests and implementation of continuous in-line process control. The use of Fourier-Transform Near Infrared (FT-NIR) spectroscopy in combination with structural and functional characterization techniques was reviewed for applications in food ingredient qualification. Case studies of selected applications of FTNIR replacing more traditional analytical methods will be presented. The challenge of developing chemometric models for industrial use is also reviewed with recommended techniques to help fill the gap between the laboratory and the real world.