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Use of near infrared spectroscopy in the food industry with particular reference to its applications to on/in-line food processes

Authors
Journal
Food Control
0956-7135
Publisher
Elsevier
Publication Date
Volume
1
Issue
3
Identifiers
DOI: 10.1016/0956-7135(90)90006-x
Keywords
  • Near Infrared Spectroscopy
  • On-Line
  • In-Line
  • Mathematical Techniques
Disciplines
  • Mathematics
  • Physics

Abstract

Abstract Near infrared spectroscopy (NIRS) has been recognized as a valuable quality control tool in the flour, grain and forage industry since the mid-1960s, but the application of the technique within the food industry has become increasingly recognized in the 1980s. This short review provides brief theoretical background and a discussion of the techniques, particularly mathematical. These are integral to the development of off-line applications prior to on-line implementation. Examples are given of current on-line applications of NIR within the food industry.

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