Theoretical investigation of spectroscopic methods in food analysis: Effects on food safety and quality control

Foods are exposed to physical or chemical processes from the period of supplying raw materials until manufacturing the final product for a variety of purposes such as extending shelf life, improving texture, taste and aroma or lowering the production cost. Regarding the Islamic faith, pursuance and control of these treatments/processes in terms of human health and well-being are a part of halal food production concept. Recently, in parallel with developing technology, imitation and fraud in food production have been extensively increased due to wishes of producers to acquire unfair earnings. In this study, near infrared spectroscopy (NIR), Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy (RS) and hyperspectral imaging (HSI), which are sub-categories of vibrational spectroscopic methods, are reviewed in terms of their working principles and food groups.