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Infrared Spectroscopy For Food Quality Analysis And Control

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Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control Book
Author : Da-Wen Sun
Publisher : Academic Press
Release : 2009-03-05
ISBN : 9780080920870
Language : En, Es, Fr & De

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Book Description :

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

Infrared spectroscopy for food quality analysis and control Book
Author : Da-Wen Sun
Publisher : Unknown
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Annotation 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.

Hyperspectral Imaging for Food Quality Analysis and Control

Hyperspectral Imaging for Food Quality Analysis and Control Book
Author : Da-Wen Sun
Publisher : Elsevier
Release : 2010-06-29
ISBN : 9780080886282
Language : En, Es, Fr & De

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Book Description :

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation Includes real-world, practical application to demonstrate the viability and challenges of working with this technology Provides necessary information for making correct determination on use of hyperspectral imaging

Food Quality

Food Quality Book
Author : Daniel A. Medina,Amanda M. Laine
Publisher : Nova Science Pub Incorporated
Release : 2011
ISBN : 9781611229172
Language : En, Es, Fr & De

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Book Description :

This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to assure food quality and safety.

Measurement Technology and its Application

Measurement Technology and its Application Book
Author : Prasad Yarlagadda,Yun Hae Kim
Publisher : Trans Tech Publications Ltd
Release : 2012-12-13
ISBN : 3038139262
Language : En, Es, Fr & De

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Book Description :

Volume is indexed by Thomson Reuters CPCI-S (WoS). This work covers topics such as: acoustics and ultrasonic measurement, light/radiation monitoring, electromagnetic measurement and resistance measurement, measurement of noise and vibration, remote sensing and telemetry, mechanical measurement, other measurement methods and their application, data acquisition, signal and data processing technology and systems, intelligence algorithms, optimization algorithms and their applications, materials properties and applications, engineering education.

Food Science and Technology Abstracts

Food Science and Technology Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Science and Technology Abstracts book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Process Analytical Technology for the Food Industry

Process Analytical Technology for the Food Industry Book
Author : Colm P. O'Donnell,Colette Fagan,P.J. Cullen
Publisher : Springer
Release : 2014-11-03
ISBN : 149390311X
Language : En, Es, Fr & De

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Book Description :

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998668
Language : En, Es, Fr & De

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Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis Book
Author : Muhammad Kashif Iqbal Khan
Publisher : CRC Press
Release : 2019-10-16
ISBN : 042999821X
Language : En, Es, Fr & De

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Book Description :

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Perspectives in Vibrational Spectroscopy

Perspectives in Vibrational Spectroscopy Book
Author : V. K. Vaidyan,V. S. Jayakumar
Publisher : Amer Inst of Physics
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The 2nd International Conference On Perspectives In Vibrational Spectroscopy (ICOPVS 2008) was held during February 24-28 at Trivandrum, Kerala. , India, the land of C.V. Raman, the legendary physicist who invented the Raman Effect and to commemorate 80 years of this path breaking discovery. The ICOPVS 2008 was an excellent platform for all the researchers of vibrational spectroscopy, as an effort towards exploring its advanced applications, with emphasis on recent trends on infrared and Raman spectra. As vibrational spectroscopy is finding tremendous significance in various fields of materials science, biomedical, pharmaceutical, planetary, mineral and forensic sciences, ICOPVS 2008, featuring plenary sessions, invited lectures, oral presentations and poster sessions, provided a very dynamic and interactive platform for the international scientific community specializing in the field.

Near Infra red Spectroscopy

Near Infra red Spectroscopy Book
Author : Kjell Ivar Hildrum
Publisher : Ellis Horwood Limited
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Offers coverage of the subject, designed to take the reader through the general aims of the technique, problems of methodology, calibration, instrumental and software development, and spectral interpretation, as well as diverse fields of application.

International Symposium on Quality of Fresh and Fermented Vegetables

International Symposium on Quality of Fresh and Fermented Vegetables Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download International Symposium on Quality of Fresh and Fermented Vegetables book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Proceedings of the Australian Wine Industry Technical Conference

Proceedings of the     Australian Wine Industry Technical Conference Book
Author : Anonim
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the Australian Wine Industry Technical Conference book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Science Culture

Science   Culture Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Science Culture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Development of Dispersive and Fourier Transform Near Infrared Spectroscopy Methodology for Food and Edible Seed Analysis

Development of Dispersive and Fourier Transform Near Infrared Spectroscopy Methodology for Food and Edible Seed Analysis Book
Author : Jun Guo
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Development of Dispersive and Fourier Transform Near Infrared Spectroscopy Methodology for Food and Edible Seed Analysis book written by Jun Guo, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1992-07
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Proceedings of the IInd Asia Pacific Symposium on Postharvest Research Education and Extension

Proceedings of the IInd Asia Pacific Symposium on Postharvest Research  Education and Extension Book
Author : Hadi K. Purwadaria,G. Srzednicki,Sirichai Kanlayanarat
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the IInd Asia Pacific Symposium on Postharvest Research Education and Extension book written by Hadi K. Purwadaria,G. Srzednicki,Sirichai Kanlayanarat, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Making Light Work Advances in Near Infrared Spectroscopy

Making Light Work  Advances in Near Infrared Spectroscopy Book
Author : Ian Murray,Ian A. Cowe
Publisher : Wiley-VCH
Release : 1992-06-01
ISBN : 9783527284986
Language : En, Es, Fr & De

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Book Description :

This book presents a cross-section of the most recent developments in near infrared spectroscopy. Applications, spectroscopic theory, chemometrics and instrumentation are all covered. The variety of contributors is a striking reflection of the broad range of applications of this technique. Workers in agriculture, food science, medicine, life sciences, pharmaceuticals, textiles, general chemicals and polymers have all contributed the latest developments from their fields. The book is essential reading for workers in NIR spectroscopy and will greatly benefit those considering implementing NIR in their work.

Nondestructive Testing of Food Quality

Nondestructive Testing of Food Quality Book
Author : Joseph Irudayaraj,Christoph Reh
Publisher : John Wiley & Sons
Release : 2008-06-02
ISBN : 0470388285
Language : En, Es, Fr & De

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Book Description :

The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.

Spectroscopic Techniques for Food Analysis

Spectroscopic Techniques for Food Analysis Book
Author : Reginald H. Wilson
Publisher : Wiley-Interscience
Release : 1994-08-11
ISBN : 9780471185543
Language : En, Es, Fr & De

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Book Description :

This handbook is a concise overview of the main spectroscopic methods used in food analysis laboratories, written by eminent scientists actively involved in food analysis. It deals with rapid analytical methods for the food industry. specially it details new spectroscopic methods (infrared, NMR, uv/visible) which are now becoming more widely adopted for food analysis and quality control. The book seeks to demonstrate the potential and relative merits of each technique by referring to many applications from the literature. The laboratories at which the authors work encompass academic, industrial and government research sites. The book is aimed at working food scientists, at teachers and lectures in food science programs, at chemistry students who are going into the food industry, at quality control (QC) analysts and process engineers in the food industry.