Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
Author :
Publisher : Academic Press
Total Pages : 445
Release :
ISBN-10 : 9780080920870
ISBN-13 : 008092087X
Rating : 4/5 (70 Downloads)

Book Synopsis Infrared Spectroscopy for Food Quality Analysis and Control by : Da-Wen Sun

Download or read book Infrared Spectroscopy for Food Quality Analysis and Control written by Da-Wen Sun and published by Academic Press. This book was released on 2009-03-05 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. - Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control - Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application - Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA


Infrared Spectroscopy for Food Quality Analysis and Control Related Books

Infrared Spectroscopy for Food Quality Analysis and Control
Language: en
Pages: 445
Authors: Da-Wen Sun
Categories: Technology & Engineering
Type: BOOK - Published: 2009-03-05 - Publisher: Academic Press

DOWNLOAD EBOOK

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and opera
Advanced Spectroscopic Techniques for Food Quality
Language: en
Pages: 202
Authors: Ashutosh Kumar Shukla
Categories: Science
Type: BOOK - Published: 2022-05-20 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of
Near Infrared Spectroscopy in Food Analysis
Language: en
Pages: 216
Authors: B. G. Osborne
Categories: Science
Type: BOOK - Published: 1986 - Publisher: Longman Scientific and Technical

DOWNLOAD EBOOK

Portable Spectroscopy and Spectrometry, Applications
Language: en
Pages: 608
Authors: Richard A. Crocombe
Categories: Science
Type: BOOK - Published: 2021-04-28 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

The most comprehensive resource available on the many applications of portable spectrometers, including material not found in any other published work Portable
Modern Techniques for Food Authentication
Language: en
Pages: 808
Authors: Da-Wen Sun
Categories: Medical
Type: BOOK - Published: 2018-07-25 - Publisher: Academic Press

DOWNLOAD EBOOK

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, inclu