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Infrared Spectroscopy for Food Quality Analysis and Control
Infrared Spectroscopy for Food Quality Analysis and Control

Critical and readily accessible information on the art and science of infrared spectroscopy technology in the food industry.

Item No. 41363
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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.

Infrared Spectroscopy for Food Quality Analysis and Control


Part 1: Fundamentals and Instruments

Principles of Infrared Technology
Data Pre-processing
Multivariate Calibration for Quantitative Analysis
Multivariate Classification for Qualitative Analysis
Calibration Transfer Methods
Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy
Fourier Transform Infrared (FT-IR) Spectroscopy


Part 2: Applications

Meat and Meat Products
Fish and Related Products
Milk and Dairy Products
Cereals and Cereal Products
Fruits and Vegetables
Fruit Juices
Wine and Beer
Egg and Egg Products

Publish Date: 2008
Format: 7.5" × 10" hardcover
Pages: 448
Publication Weight: 4 lbs

Edited by Da-Wen Sun

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