Determination of Fat Content in Foods Using a Near-Infrared Spectroscopy Sensor

The aim of this work is to determine if it is possible to accurately measure fat concentration in foods using Near-Infrared Spectroscopy (NIRS) in a handheld sensor. Using Hyperspectral Imaging (HSI), we identified a point of sensitivity-where there is a perceptible difference in the level of fat content-which corresponds to the vibrational second overtone of various chemicals in lipids. Measuring the same foods using a handheld NIRS device with a wavelength range outside of this vibrational overtone, the raw reflectance data were overlapped and interleaved. However, after employing our own processing algorithm, we identified a comparable point of sensitivity in this range. The existence of this point of sensitivity could be used as a reference point within the infrared wavelength range, or combined with the other vibrational second overtone wavelength, to isolate fat concentration in foods using an extended spectral range and may provide the basis for the development of a handheld fat sensor, with potential for consumer use.