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| Author | : Phil Williams |
| Publisher | : |
| Total Pages | : 352 |
| Release | : 1987 |
| Genre | : Business & Economics |
| ISBN | : |
| Author | : Yukihiro Ozaki |
| Publisher | : John Wiley & Sons |
| Total Pages | : 422 |
| Release | : 2006-09-18 |
| Genre | : Science |
| ISBN | : 0470047690 |
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.
| Author | : P. Williams |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1987 |
| Genre | : |
| ISBN | : |
| Author | : Donald A. Burns |
| Publisher | : CRC Press |
| Total Pages | : 836 |
| Release | : 2007-09-07 |
| Genre | : Science |
| ISBN | : 1420007378 |
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
| Author | : Donald A. Burns |
| Publisher | : CRC Press |
| Total Pages | : 834 |
| Release | : 2001-06-28 |
| Genre | : Science |
| ISBN | : 9781420002577 |
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.
| Author | : Phil Williams |
| Publisher | : AFRICAN SUN MeDIA |
| Total Pages | : 311 |
| Release | : 2019-09-16 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1928480314 |
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.
| Author | : Patrick Byrne |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1988 |
| Genre | : Food |
| ISBN | : |
| Author | : D. I. Givens |
| Publisher | : CABI |
| Total Pages | : 498 |
| Release | : 2000-05-25 |
| Genre | : Science |
| ISBN | : 9780851999289 |
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
| Author | : Da-Wen Sun |
| Publisher | : Academic Press |
| Total Pages | : 445 |
| Release | : 2009-03-05 |
| Genre | : Technology & Engineering |
| ISBN | : 008092087X |
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
| Author | : Zhongli Pan |
| Publisher | : CRC Press |
| Total Pages | : 323 |
| Release | : 2011-06-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1439858578 |
It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing on thermal processing of food and agricultural products. Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as: Infrared heating system design Drying Blanching Baking Thawing Pest management Food safety improvement Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.
