طیف سنجی مادون قرمز نزدیک در علوم و صنایع غذایی Near-infrared spectroscopy in food science and technology
- نوع فایل : کتاب
- زبان : انگلیسی
- نویسنده : Yukihiro Ozaki
- چاپ و سال / کشور: 2007
- شابک / ISBN : 0-471-67201-7, 978-0-471-67201-2
Description
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.
