Infrared Spectroscopy for Food Quality Analysis and Control

Principles, tools and applications of infrared spectroscopy specifically for food evaluation

Da-Wen Sun (Edited by)

9780123741363

Hardback, published 11 February 2009

448 pages
24.6 x 18.7 x 2.8 cm, 1.09 kg

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.

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

Subject Areas: Educational: Food technology [YQTF], Laser technology & holography [TTBL], Steam engines [TGBN1], Food & beverage technology [TDCT], Medical toxicology [MMGT], Medical microbiology & virology [MMFM]