Near infrared spectroscopy was applied to determine the components of honey, such as moisture, fructose, glucose, sucrose and ratio of fructose to glucose. Using both a fixed type and a grating-type device, the calibration obtained from the samples of the honey was successfully applied to the determination of the components of honey.
OsborneB.G. and FearnT., Near Infrared Spectroscopy in Food Analysis (1988).
2.
KawanoS.WatanabeH. and IwamotoM., in The Proceedings of the Second International NIRS Conference, Ed by IwamotoM. and KawanoS.Korin Pub. Co., Ltd, Japan (1990).
3.
MartensH. and NaesT., Multivariate Calibration.John Wiley & Sons, Inc.New York (1996).
4.
MarkH., Principles and Practice of Spectroscopic Calibration.John Wiley & Sons, Inc., New York (1991).
