A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process

The optimization and control of the food fermentation process, which are vital for consistent product quality, are often hindered by the limitations of conventional analytical methods. Conventional wet-chemistry methods for food fermentation process analysis are slow, expensive, and require significant reagents and skilled personnel. Near-infrared (NIR) spectroscopy is a powerful tool for non-destructive analysis of fermentation processes, with key advantages of speed, cost-effectiveness, minimal sample preparation, and reagent-free operation. This review provides an overview of the fundamental principles of NIR, the importance of chemometrics for building robust calibration models, and its application in the food fermentation process. Furthermore, this review also critically evaluates the challenges and opportunities of using NIR spectroscopy for fermentation process analysis and control. This review aims to provide novel insights into the application of NIR spectroscopy in the food fermentation industry, improving the process control and quality assurance for the intelligent transformation (from empirical control to AI-based control) of fermented foods.