 In Fourier transform infrared spectroscopy (FTIR),

infrared radiation is passed through a sample.

 The resulting spectrum represents the molecular

absorption, creating a molecular fingerprint of the
sample.
 It is the technique used to obtain spectrum of
absorption, emission

 The main aim is to measure the amount of light

absorbed by a sample at each wavelength

 FTIR has application both in Qualitative and

Quantitative Analysis

 It is a non-destructive, time saving method, can

detect range of functional groups and is sensitive
to change in molecular structure (Amir et al.
2013).
 Infrared spectroscopy is a powerful spectroscopy technique
and can utilized for both quantitative and qualitative
analysis, as the output received is a detailed information
about the chemical composition of the substance in the IR
spectrum (Sedman et al).

 FTIR spectroscopy is an appealing technology for the food

industry because simple, rapid, and non-destructive
measurements of chemical and physical components
can be obtained (Saona et al. 2011).

 Advances in FTIR instrumentation combined with the

development of powerful multivariate data analysis methods
make this technology ideal for large volume, rapid screening
and characterization of minor food components down to parts
per billion (ppb) levels (Saona et al. 2011)
 Fourier-transform infrared
spectroscopy (FTIR) is a
technique used to obtain an
infrared spectrum of absorption of
emission of a solid, liquid or gas.
 An FTIR spectrometer
simultaneously collects high-
spectral-resolution data over a
wide spectral range.
 This confers a significant advantage over
a dispersive spectrometer, which measures intensity
over a narrow range of wavelengths at a time.
 Generally though, it is the name of a technique used to
convert measurement data into a usable result (Fourier
Transform) that is popular, hence, Fourier Transform
Infrared, or FTIR for short.

 Measurement of degree of in-saturation of fats and
oils.

 Identification of flavour and aroma, FTIR in

combination with GC. Can be used to analyse and
evaluate essential components from cinnamon
barks.

 For packaging film- to identify structural

changes occurred due to exfoliation or
intercalation of layered silicates in polymer
matrix.
 QUALITATIVE ANALYSIS
 Two applications:
1. FTIR in identification of wheat
varieties.
2.FTIR for spectroscopy of Edible Oil.
 Qualitative characteristic studies

 FTIR works on basis of functional group and provides

information in the form of peaks

 On the basis of the peak value of moisture, protein,

chemical, physical and rheological properties and
grain hardness by standard methods were
determined.