Infrared radiation analysis method for determining composition of cereal foods - includes analysis of reflection at different distinct wavelengths in order to build profile of sample and hence measured percentage of constituents

摘要

The analysis technique includes measuring the intensity of infrared radiation of a given wavelength diffused and reflected by the sample, using a detector (5). A reference value for this reflected radiation is determined and by comparison of the two values the absorbency of the sample is determined. The process is repeated for several different given wavelengths. A parameter is then obtained by determining the effective sum of the absorbtion amount determined for the different wavelengths, and this is used to derive a measurement coefficient for the analysed sample. The intensity of the background noise is also measured for a measurement cycles, and this is subtracted from the measured value in order to determine the correct parameters for the sample.