Sun Infrared Spectroscopy for Food Quality Analysis and Control

1. Auflage 2009
ISBN: 978-0-08-092087-0
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 448 Seiten

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

Autoren/Hrsg.

Sun, Da-Wen

Inhaltsverzeichnis

1;Front Cover;1
2;Infrared Spectroscopy for Food Quality Analysis and Control;4
3;Copyright Page;5
4;Contents;6
5;About the Editor;10
6;Contributors;12
7;Preface;16
8;PART I: FUNDAMENTALS AND INSTRUMENTS;18
8.1;Chapter 1 Principles of Infrared Spectroscopy;20
8.1.1;Introduction;20
8.1.2;History of the analytical development of infrared spectroscopy;22
8.1.3;Vibrational spectroscopy;25
8.1.4;Assignment of spectral bands in near- and mid-infrared regions;28
8.1.5;Conclusions;40
8.1.6;References;42
8.2;Chapter 2 Data Pre-processing;46
8.2.1;Introduction;46
8.2.2;Overview of pre-processing techniques;48
8.2.3;The multiplicative signal correction family;48
8.2.4;Standard normal variate and normalization;52
8.2.5;Baseline correction;53
8.2.6;Differentiation—Savitzky–Golay;55
8.2.7;Alternative methods;56
8.2.8;Example of reference-independent methods;57
8.2.9;Reference-dependent techniques;59
8.2.10;Case study;60
8.2.11;Conclusions;64
8.2.12;References;65
8.3;Chapter 3 Multivariate Calibration for Quantitative Analysis;68
8.3.1;Introduction;68
8.3.2;Multivariate calibration methods;69
8.3.3;Advantages of multivariate calibration methods;70
8.3.4;Stepwise multiple linear regression;72
8.3.5;Calibration methods based on variable reduction;76
8.3.6;Artificial neural networks;81
8.3.7;Constructing multivariate calibration models;87
8.3.8;Conclusions;96
8.3.9;References;97
8.4;Chapter 4 Multivariate Classification for Qualitative Analysis;100
8.4.1;Introduction;100
8.4.2;Principles of classification;101
8.4.3;Evaluation of classification performances;105
8.4.4;Classification methods;111
8.4.5;Conclusions;119
8.4.6;References;120
8.5;Chapter 5 Calibration Transfer Methods;122
8.5.1;Introduction;122
8.5.2;The transfer issue;123
8.5.3;Data set and transfer set selection;123
8.5.4;Calibration transfer case study;126
8.5.5;Other calibration transfer methods from the literature;131
8.5.6;Conclusions;133
8.5.7;References;133
8.6;Chapter 6 Infrared (IR) Spectroscopy—Near-Infrared Spectroscopy and Mid-Infrared Spectroscopy;136
8.6.1;Introduction;136
8.6.2;History of infrared instrumentation;137
8.6.3;Optical systems in infrared instruments;139
8.6.4;Sampling techniques of IR methods;152
8.6.5;Infrared band and spectral interpretation;156
8.6.6;Conclusions;158
8.6.7;References;158
8.7;Chapter 7 Fourier Transform Infrared (FTIR) Spectroscopy;162
8.7.1;Introduction;163
8.7.2;A brief history of Fourier transform infrared spectroscopy;163
8.7.3;The interferometer;165
8.7.4;Fourier analysis;171
8.7.5;Fourier transform infrared spectroscopy;173
8.7.6;Fourier transform near-infrared spectroscopy;177
8.7.7;Fourier transform mid-infrared spectroscopy;181
8.7.8;Comparison of FT-NIR and FT-MIR;183
8.7.9;Sampling techniques;184
8.7.10;Factors affecting FTIR spectroscopy;189
8.7.11;Commercial FTIR instruments and accessories;190
8.7.12;Conclusions;190
8.7.13;References;191
9;PART II: APPLICATIONS;196
9.1;Chapter 8 Meat and Meat Products;198
9.1.1;Introduction;198
9.1.2;Beef and beef products;200
9.1.3;Pork and pork products;210
9.1.4;Chicken and chicken products;214
9.1.5;Miscellaneous applications;220
9.1.6;Conclusions;223
9.1.7;References;223
9.2;Chapter 9 Fish and Related Products;232
9.2.1;Introduction;232
9.2.2;Quantitative analysis;233
9.2.3;Qualitative analysis;245
9.2.4;Conclusions;253
9.2.5;References;254
9.3;Chapter 10 Milk and Dairy Products;258
9.3.1;Introduction;258
9.3.2;Milk production;259
9.3.3;Incoming product control;261
9.3.4;Process control;262
9.3.5;Milk powder production;265
9.3.6;Oil and fat production;268
9.3.7;Cheese production;269
9.3.8;Final product control;279
9.3.9;Good Laboratory Practice for IR calibrations;280
9.3.10;Networking;282
9.3.11;Future trends;283
9.3.12;Conclusions;284
9.3.13;Acknowledgments;284
9.3.14;References;285
9.4;Chapter 11 Cereals and Cereal Products;292
9.4.1;Introduction;292
9.4.2;Comparison of mid-infrared (MIR) and near-infrared (NIR) spectroscopy;293
9.4.3;Current practice in NIR spectroscopy for cereals and cereal products;295
9.4.4;Reproducibility of NIR spectra from multi-grain samples as influenced by genotype and environment;313
9.4.5;Classification of NIR spectroscopy data by principal component analysis;316
9.4.6;The NIR endosperm model as a tool to overview the phenome;321
9.4.7;The unreasonable efficiency of infrared spectroscopy;323
9.4.8;Future development;328
9.4.9;Conclusions;330
9.4.10;Acknowledgments;330
9.4.11;References;330
9.5;Chapter 12 Fruits and Vegetables;338
9.5.1;Introduction;338
9.5.2;Fruits;339
9.5.3;Vegetables;349
9.5.4;Conclusions;362
9.5.5;References;362
9.6;Chapter 13 Fruit Juices;372
9.6.1;Introduction;372
9.6.2;Basic components of fruit juices;375
9.6.3;Application of infrared technology to juice analyses;377
9.6.4;Conclusions;388
9.6.5;References;389
9.7;Chapter 14 Wine and Beer;394
9.7.1;Introduction;394
9.7.2;Wine;395
9.7.3;Beer;403
9.7.4;Conclusions;407
9.7.5;References;407
9.8;Chapter 15 Eggs and Egg Products;416
9.8.1;Introduction;416
9.8.2;Egg composition;417
9.8.3;Application of Vis/NIR in egg and egg products;419
9.8.4;Conclusions;427
9.8.5;References;427
10;Index;432
10.1;A;432
10.2;B;432
10.3;C;433
10.4;D;434
10.5;E;434
10.6;F;434
10.7;G;435
10.8;H;436
10.9;I;436
10.10;J;437
10.11;K;437
10.12;L;437
10.13;M;437
10.14;N;438
10.15;O;439
10.16;P;439
10.17;Q;439
10.18;R;439
10.19;S;440
10.20;T;440
10.21;U;441
10.22;V;441
10.23;W;441
10.24;X;441
10.25;Y;441
10.26;Z;441
11;Color Plates;442