NEAR-INFRARED SPECTROSCOPY

By MARY RAMIREZ

CONTENTS 1 INTRODUCTION 2 PRINCIPLES OF MOLECULAR VIBRATIONS FOR NEAR-INFRARED SPECTROSCOPY 3 SPECTRAL ANALYSIS CHAPTER INSTRUMENTATION 4 1 INSTRUMENTS 4 2 TIME-OF-FLIGHT SPECTROSCOPY 4 3 NIR IMAGING AND ITS APPLICATIONS TO AGRICULTURAL AND FOOD ENGINEERING 5 SAMPLING TECHNIQUES 6 LATENT-VARIABLE ANALYSIS OF MULTIVARIATE DATA IN INFRARED SPECTROMETRY APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS 7 1 GRAINS AND SEEDS 7 2 FRUITS AND VEGETABLES 7 3 MEAT AND FISH PRODUCTS APPLICATIONS TO FOODSTUFFS 8 1 FLOURS AND BREADS 8 2 CEREAL FOODS 8 3 LIVESTOCK ANIMAL BY-PRODUCTS 8 4 DAIRY PRODUCTS OTHER TOPICS 9 1 FERMENTATION ENGINEERING 9 2 ON-LINE ANALYSIS IN FOOD ENGINEERING 9 3 DISEASE DIAGNOSIS RELATED TO FOOD SAFETY IN DAIRY