Near-Infrared Spectroscopy in Food Science and Technology

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Near-Infrared Spectroscopy in Food Science and Technology

This reference gives food science professionals a working understanding of near infrared spectroscopy and its role in maximizing food potential. Maximizing food potential has become one of the priorities of the food industry and near-infrared spectroscopy (NIRS) is fast becoming a key "ingredient" in achieving that goal. Taking its place among other proven spectroscopic tools, near-infrared spectroscopy facilitates, for example quality measurements made early in the production when fresh products are still edible, helping to determine whether the product goes to fresh market or to procesing and therby minimizing waste.

Near-Infrared Spectroscopy in Food Science and technology is one of the few available resources that applies this valuable technique specifically to the food science and technology industires. Written by authors with extensive expertise in NIRS and food science, this comprehensive resource provides an introduction to and overview of the technical aspects of NIR spectroscopy, including:

basic principles;
characteristics of the NIR spectra;;
instrumentation;;
sampling techniques; and;
chemometrics.

Stressing the practical application of near-infrared technology, the book details the method's used in four key areas of food science and technology:

agricultural and marine products,;
foodstuffs and processed foods;
engineering and process monitoring, and;
food safety and disease diagnosis.

Nearly encyclopedic in its coverage, Near-Infrared Spectroscopy in Food Science and Technology will prove a valuable guide for food science professionals as well as scientists and engineers in a wide range of related fields

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Contents

Preface
Acknowledgments
Contributors
CHAPTER 1: Introduction
CHAPTER 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy
CHAPTER 3: Spectral Analysis
CHAPTER 4: Instrumentation
4.1.Instruments
4.2.Time-of-Flight Spectroscopy
4.3.NIR Imaging and its Applications to Agricultural and Food Engineering
CHAPTER 5: Sampling Techniques
CHAPTER 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS
7.1.Grains and Seeds
7.2.Fruits and Vegetables
7.3.Meat and Fish Products
CHAPTER 8: APPLICATIONS TO FOODSTUFFS
8.1.Flours and Breads
8.2.Cereal Foods
8.3.Livestock Animal By-Products
8.4.Dairy Products
CHAPTER 9: OTHER TOPICS
9.1.Fermentation Engineering
9.2.On-Line Analysis in Food Engineering
9.3.Disease Diagnosis Related to Food Safety in Dairy
INDEX