A Study on the use of Spectroscopic Techniques to Identify Food Adulteration

Abstract

Due to the ever increasing demand of food materials, adulteration is very common for gaining extra profits. Most of the adulterants used are harmful chemicals that causes damage to humans and the green ecosystem of the earth. Quality of food is generally assessed by laboratory methods like chemical tests. By utilizing wide variety of laboratory methods, experts can identify the adulterants and can even calculate the quantity of the composition of adulterants and compounds. But all these detection methods are not user friendly, time consuming and employs destructive testing mechanisms. The development of spectrometry leads to the development of non-destructive, fast and accurate method to detect the food adulteration. Various types of spectroscopy and different techniques can be utilized for the detection of adulteration in food particles like Spices, Natural Oil, Juice, Honey, Milk Products and Wines.