Raman Spectroscopy as a Tool for In-Line Quality Management in Food Processing

In this chapter, the advantages and disadvantages of potential measurement locations(in-, on-, at-, and off-line)for Raman measurement are defined. Probe positioning inside the product stream and probe design for representative data acquisition and hygienic design are discussed. Multivariate data analysis, including qualification and quantification methods, is presented as a tool for the extraction of relevant information from the acquired spectra. Guidance for Raman implementation according to the product and processing conditions is given. For the application during food processing, the quality criteria for dairy products are defined and discussed, whether they can be assessed using spectroscopy. The potential of inline Raman spectroscopy during food processing is illustrated using the example of UHT-milk processing.