Infrared Spectroscopy for Food Quality Analysis and Control

by Da-Wen Sun

Overview

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

Product Details

ISBN-13:	9780080920870
Publisher:	Elsevier Science
Publication date:	03/05/2009
Sold by:	Barnes & Noble
Format:	NOOK Book
Pages:	448
File size:	43 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Table of Contents

PART I: FUNDAMENTALS AND INSTRUMENTS

1 Principles of Infrared Technology
Eric Dufour
2 Data Pre-processing
Åsmund Rinnan Lars Nørgaard, Frans van den Berg, Rasmus Bro, and Søren Balling Engelsen
3 Multivariate Calibration for Quantitative Analysis
Marcel Blanco Romia and Manel Alcalá Bernárdez
4 Multivariate Classification for Qualitative Analysis
Davide Ballabio and Roberto Todeschini
5 Calibration Transfer Methods
Frans van den Berg and Åsmund Rinnan
6 Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy
Yigun Huang, Barbara Rasco, Anna Grazia Cavinato, and Murad Al-Holy
7 Fourier Transform Infrared (FT-IR) Spectroscopy
Anand Subramanian and Luis E. Rodriguez-Saona

PART II: APPLICATIONS
8 Meat and Meat Products
Rahul Reddy Gangidi and Andrew Proctor
9 Fish and Related Products
Musleh Uddin and Emiko Okazaki
10 Milk and Dairy Products
C.C. Fagan, C.C. O’Donnell, Lutz Rudzik and Eberhard Wüst
11 Cereals and Cereal Products
Birthe Møller Jespersen and Lars R. Munck
12 Fruits and Vegetables
Hartwig Schulz and Malgorzata Baranska
13 Fruit Juices
Yigun Huang, Barbara Rasco, and Anna Grazia Cavinato
14 Wine and Beer
Daniel Cozzolino and Robert B. Dambergs
15 Egg and Egg Products
Romdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, and Josse De Baerde Maeker