Infrared Spectroscopy for Food Quality Analysis and ControlEdited by
- Da-Wen Sun
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.
Engineers and technologists working in research, development and operations in the food industry. Should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.
Hardbound, 448 Pages
Published: December 2008
Imprint: Academic Press
- PART I: FUNDAMENTALS AND INSTRUMENTS1 Principles of Infrared TechnologyEric Dufour2 Data Pre-processingÅsmund Rinnan Lars Nørgaard, Frans van den Berg, Rasmus Bro, and Søren Balling Engelsen3 Multivariate Calibration for Quantitative Analysis Marcel Blanco Romia and Manel Alcalá Bernárdez4 Multivariate Classification for Qualitative AnalysisDavide Ballabio and Roberto Todeschini5 Calibration Transfer MethodsFrans van den Berg and Åsmund Rinnan6 Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopyYigun Huang, Barbara Rasco, Anna Grazia Cavinato, and Murad Al-Holy7 Fourier Transform Infrared (FT-IR) SpectroscopyAnand Subramanian and Luis E. Rodriguez-SaonaPART II: APPLICATIONS8 Meat and Meat ProductsRahul Reddy Gangidi and Andrew Proctor 9 Fish and Related Products Musleh Uddin and Emiko Okazaki10 Milk and Dairy ProductsC.C. Fagan, C.C. ODonnell, Lutz Rudzik and Eberhard Wüst11 Cereals and Cereal ProductsBirthe Møller Jespersen and Lars R. Munck12 Fruits and VegetablesHartwig Schulz and Malgorzata Baranska13 Fruit Juices Yigun Huang, Barbara Rasco, and Anna Grazia Cavinato14 Wine and BeerDaniel Cozzolino and Robert B. Dambergs15 Egg and Egg ProductsRomdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, and Josse De Baerde Maeker