This document discusses new sensor technologies for quality food using process analytical technology (PAT). Near infrared spectroscopy (NIR) is described as a rapid, non-destructive, online spectroscopic monitoring technique that can measure real-time NIR spectra and predict properties like iodine value as a function of penetration depth. Applications include grading of carcass quality and predicting fat content. The conclusions are that these new sensor technologies can improve processability, product uniformity, and allow for real-time analysis focused on productivity and speed, providing a large improvement over traditional methods.

1. NEW SENSOR TECHNOLOGIES (QbD) FOR QUALITY FOOD
Singham Pragati*, Kumar Ravish*, Thangalakshmi S.**
*M.Tech Food Process Engineering and Management, Department of Food Engineering,
National Institute of Food technology Entrepreneurship and Management, Kundli, Haryana
*pragati.niftem@gmail.com , **thangalakshmi_s@rediffmail.com
Online MRI
NIR (NEAR INFRARED SPECTROSCOPY)
It is a rapid non-destructive online spectroscopic
monitoring necessary to measure real-time NIR
spectra and predict Iodine Value as a function
of penetration depth
Application: grading of carcass quality and
prediction of fat.
NIR (NEAR INFRARED SPECTROSCOPY)
It is a rapid non-destructive online spectroscopic
monitoring necessary to measure real-time NIR
spectra and predict Iodine Value as a function
of penetration depth
Application: grading of carcass quality and
prediction of fat.
CONCLUSION
• Improvements in process-ability and uniform
product quality
Real-time analysis i.e focus on productivity and
need for speed
A large improvement compared to the relatively
expensive, labor-intensive and/or imprecise
methods
REFERENCES
Skibsted, E., & Engelsen, S. B. (2010). Spectroscopy for
process analytical technology (PAT). In J. C. Lindon, G.
E. Tranter, & D. Koppenaal (Eds.), Encyclopedia of
spectroscopy and Spectrometry (2nd ed.). (pp.
2651e2661) Oxford, UK: Elsevier.
Van den Berg, F., Christian B. Lyndgaard C.B., (2012)
Klavs M. Sørensen and Engelsen S.B Process Analytical
Technology in the food industry. Trends in Food Science
& Technology xx 1-9.