Espectroscopia por infrarrojo cercano (NIRS): Su aplicación en análisis de jugos de ca？a de azúcar

near infrared spectroscopy (nirs) is an instrumental method which has been increasingly developing during the last few years in sugar industry worldwide. it is employed at research centres and in various industries as well, due to its advantages: it is a non-destructive technique, it is fast and does not require chemical reagents or as much workforce as required by traditional methods used in the laboratory. this work aims to determine the most suitable calibration models to predict brix and pol in sugarcane juice by means of nirs equipment, so as to replace traditional methods based on those two parameters. results obtained from statistical indicators like standard error of calibration (sec), standard error of prediction (sep) and calibration correlation coefficient (r2) were highly satisfactory for the evaluated parameters and showed agreement with values reported in existing bibliography.