From bench to worktop: Rapid evaluation of nutritional parameters in liquid foodstuffs by IR spectroscopy

David Perez-Guaita, Zack Richardson, Amrut Rajendara, Hugh J. Byrne, Bayden Wood

Research output: Contribution to journalArticleResearchpeer-review

2 Citations (Scopus)


We evaluated the use of attenuated total reflectance infrared spectroscopy for simultaneous in situ quantification of the nutritional composition of liquid food stuffs in the industrial kitchen context. Different methodologies were compared, including dry and wet acquisition along with instrument parameters and measurement times of 4 and 60 s. The most effective technique was 1-minute measurement, with prediction errors of 2.6, 0.7, 1.0, 2.2, 0.8, 2.4 g/100 mL and 150 Kcal, for carbohydrates, proteins, fat, sugars, saturated fat, water and energy values, respectively. The 4-second method resulted in larger errors but was more applicable for inline measurements. Dry measurements successfully predicted the fractions of proteins, fat, carbohydrates, and sugars, relative to total solids. An app was created to facilitate implementation in a kitchen environment. Compared with other techniques recommended by the FAO, the approach offered a simple alternative for simultaneous prediction of nutritional parameters in an industrial kitchen set-up.

Original languageEnglish
Article number130442
Number of pages8
JournalFood Chemistry
Publication statusPublished - 15 Dec 2021


  • Chemometrics
  • Infrared spectroscopy
  • Nutritional parameters
  • Partial least squares
  • Recipe analysis

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