In-line near infrared spectroscopy for use in product and process monitoring in the food industry

The article describes a case study based on implementation of in-line near infrared (NIR) spectroscopy using fibre-optic transmittance probes. This study is based on an experimental design incorporating raw materials and process variables, a split-plot design. The results show that in-line NIR spectroscopy can be used for monitoring and predicting parameters related to both the input parameters (raw materials and process variables) and the final product quality (viscosity of the product) for emulsion-based products in the food industry. However, the results are dependent on the proper choice of validation of the calibration models. The article also proposes a way to update calibration models in situations when new changes not accounted for in the calibration model are experienced.