Non-destructive Analysis of Food Adulteration and Legitimacy by FTIR Technology
Khan U*, Afzaal M, Arshad MS and Imran M
Department of Food Sciences, Government College University Faisalabad, Pakistan
- *Corresponding Author:
- Khan U
Department of Food Sciences
Government College University
E-mail: [email protected]
Received Date: October 12, 2015; Accepted Date: November 02, 2015; Published Date: November 06, 2015
Citation: Khan U, Afzaal M, Arshad MS, Imran M (2015) Non-destructive Analysis of Food Adulteration and Legitimacy by FTIR Technology. J Food Ind Microbiol 1: 103. doi: 10.4172/2572-4134.1000103
Copyright: © 2015 Khan U, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Despite of old methods, an emerging technology of Fourier Transform Infrared (FTIR) spectroscopy has been appeared to use as a promising application for the detection of adulteration in food. FTIR method works on the principal of interaction of electromagnetic radiations with the molecules of specific food with defined energy. In this review, the three regions of electromagnetic spectra including near infrared, mid infrared and far infrared are the points of spotlight. For food industry, FTIR method is expedient, automatic, time saving and most importantly, it shows non-destructive analysis of food physically as well as chemically. Moreover, FTIR in collaboration with the authentic commendable data analytical system appeared as a tremendous appeal for descriptive test of food from extremely large quantity to its trivial component level, showing dramatically potential for adulteration analysis with the substantial contrivance for the quality control progressions. A systematic review of literaturehas been performed to amass the information of FTIR technique as non destructive method for analysis of intentionally added harmful chemicals from existing research publications.