Near-Infrared Spectroscopy in Food Science and Technology [Hardcover]

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.Preface.

Acknowledgments.

Contributors.

Chapter 1: Introduction (W. Fred McClure).

Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).

Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).

CHAPTER 4: INSTRUMENTATION.

4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).

4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).

4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).

Chapter 5: Sampling Techniques (Satoru Tsuchikawa).

Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).

CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.

7.1. Grains and Seeds (Phil Williams).

7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).

7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).

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