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Infrared Spectroscopy for Food Quality Analysis and Control ePub download

by Da-Wen Sun

  • Author: Da-Wen Sun
  • ISBN: 012374136X
  • ISBN13: 978-0123741363
  • ePub: 1454 kb | FB2: 1733 kb
  • Language: English
  • Category: Agricultural Sciences
  • Publisher: Academic Press; 1 edition (January 12, 2009)
  • Pages: 448
  • Rating: 4.7/5
  • Votes: 163
  • Format: doc docx rtf txt
Infrared Spectroscopy for Food Quality Analysis and Control ePub download

Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy Yigun Huang, Barbara Rasco, Anna .

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.

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.

Request PDF On Jan 31, 2010, Shaoyun Wang and others published Infrared Spectroscopy for Food Quality Analysis and . Bruises in apples is one of the most important quality factors during postharvest, which needs to be detected early and efficiently during sorting processes.

Bruises in apples is one of the most important quality factors during postharvest, which needs to be detected early and efficiently during sorting processes. In this study, a step-wise pixel based apple bruise detection system based on line scan hyperspectral imaging (HSI) in the shortwave infrared (SWIR) is demonstrated for three apple cultivars: ‘Jonagold’, ‘Kanzi’ and ‘Joly Red’.

Infrared (IR) Spectroscopy deals with the infrared part of the . Books related to Infrared Spectroscopy for Food Quality Analysis and Control. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. 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.

Автор: Da-Wen Sun Название: Infrared Spectroscopy for Food Quality Analysis and Control, ISBN .

Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry.

Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum

Infrared spectroscopy for food quality analysis and control. DW Sun. Academic Press, 2009.

Infrared spectroscopy for food quality analysis and control. D Wu, DW Sun. Innovative Food Science & Emerging Technologies 19, 1-14, 2013.

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
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