کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225374 464491 2008 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
چکیده انگلیسی

Over the past 30 years, on/in-line near infrared (NIR) spectroscopy has proved to be one of the most efficient and advanced tools for continuous monitoring and controlling of process and product quality in food processing industry. A lot of work has been done in this area. This review focuses on the use of NIR spectroscopy for the on/in-line analysis of foods such as meat, fruit, grain, dairy products, beverage and other areas, and mainly looks at the literature published in the last 10 years. The topics covered emphasize the methods designed for on/in-line measurement of data, chemometric treatment, as well as interpretation of the experimental observations. Finally, problems relating to the successful applications of on/in-line NIR spectroscopy in production processes have been briefly outlined.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 87, Issue 3, August 2008, Pages 303–313
نویسندگان
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