Near Infrared Technology In The Agricultural And Food Industries

Fast, inexpensive, and easy-to-use, near-infrared (NIR) spectroscopy can be used to analyze small samples of virtually any composition. The Handbook of Near Infrared Analysis, Third Edition explains how to perform accurate as well as time- and cost-effective analyses across a growing spectrum of disciplines. Presenting nearly 50% new and re

With contributions from over 40 experts in the field, this reference presents comprehensive, single-source coverage of the instrumentation, computerization, calibration, and methods development of NIR spectroscopy. It provides novel applications for accurate time- and cost-effective analyses of pharmaceuticals, polymers, textiles, agricultural products, dairy products, foods, and beverages. Emphasizing trends in sample preparation, the book covers historical development, calibration transfer, biomedical applications, plastics, and counterfeiting; on-line, in-line, and at-line analyses for process control, multilinear regression and principal component analysis, and more.

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.

Current pressures to maximise the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of biological and physiochemical procedures have recently been investigated for this purpose.This book is the single definitive reference volume on the current status of research in this areaCovers all forages eaten by ruminant animals

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

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Imagine an analytical technique that uses no chemicals, gives accurate and precise results in minutes or even continuously, and is simple to install and safe to use. Near-infrared spectroscopy (NIRS) supplies this dream. This book covers all of the essential features for successful NIRS application in a practical and easily understandable format. The driving force behind compiling this book is to provide knowledge on all aspects of NIRS to potential users, and to users who would like to delve a little deeper into the technology. We have assembled the book, mainly to help in the application of near-infrared (NIR) instruments and technology in industry.