COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALS

FOOD ENGINEERING

In many areas, raw material inspection plays an important role in ensuring the quality and consistency of the final product. Although traditional methods have been used for many years, their accuracy, speed and range are often limited. Practical options have become available with the development of Fourier transform near-infrared (FT-NIR) spectrophotometers. However, a complete comparison of FT-NIR spectrophotometry and reference standards has not been made. This study fills this gap by examining the results of two methods containing different nutrients. The main aim of this study is to compare the analysis of different materials using FT- NIR spectrophotometric and conventional methods. One of the objectives is to evaluate the accuracy, efficiency and reliability of each method for determining key raw materials. Within the scope of the study, many raw material samples were collected from different places. These data were then analyzed using FT-NIR spectrophotometric and functional methods. Key parameters such as moisture content, shrinkage, NVEE and quality were measured and compared between the two methods. The collected data will be analyzed in detail to draw important conclusions about the effectiveness of each method. This study compares the results of FT-NIR spectrophotometry with standard methods for the analysis of Maida and groundnut raw materials. Peanuts and Maida are important ingredients in many food products and the quality of these ingredients directly affects the final result. Traditional methods of analyzing raw data can be time-consuming and require specialized personnel. In recent years, FT-NIR spectrophotometry has become a popular, rapid and non- destructive method for assessing food quality. However, its effectiveness in evaluating Maida and peanut products compared to traditional methods remains unclear. To achieve this, two methods will be used to identify various quality factors of peanuts such as moisture content, Maida loss count and moisture content. The number and moisture content specifications that must be met to obtain finished products from raw materials are less than 260-325 and 12-13% respectively. To produce the finished product, the moisture content of the peanut product must be below 10% and NVEE up to 45% respectively. Raw materials will be analyzed batch by batch according to the specifications required by the business to obtain the required results.

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