In food inspection, the non-transmittance of water at SWIR wavelength is used. The moisture level of the sample to be examined or the water it contains appears dark in SWIR imaging and the freshness or robustness of the sample is understood according to the darkness ratio. By selecting the appropriate SWIR wavelengths, wounds, bruises and bruises under the peel of the fruit and vegetable are detected in the areas where the water is most intense in the sample.