ON FOOD, SPECTROPHOTOMETRY, AND MEASUREMENT DATA PROCESSING

Roman Z. Morawski

Abstract

Spectrophotometry is getting more and more often the method of choice not only in laboratory analysis of (bio)chemical substances, but also in the off-laboratory identification and testing of physical properties of various products, in particular – of various organic mixtures including food products and ingredients. Specialized spectrophotometers, called spectrophotometric analyzers are designed for such applications. This keynote lecture is on the state of the art and developmental trends in the domain of spectrophotometric analyzers of food with particular emphasis on wine analyzers. The following issues are covered: philosophical and methodological background of food analysis, physical and metrological principles of spectrophotometry, the role of measurement data processing in spectrophotometry, food analyzers on the market and their future. General considerations are illustrated with examples, predominantly related to wine analysis.

Keywords

spectrophotometry, chemometrics, spectral data processing, food analysis, wine analysis

Download

IMEKO-TC1-TC7-2008-IKL-002.pdf

DOI

-

IMEKO TC

TC1 - Education and Training in Measurement and Instrumentation

Back to the proceedings