5. Application of Mid-Infrared Spectroscopy to Food Processing Systems

  1. Joseph Irudayaraj PhD1 and
  2. Christoph Reh PhD2
  1. Colette C. Fagan and
  2. Colm P. O'Donnell

Published Online: 16 APR 2008

DOI: 10.1002/9780470388310.ch5

Nondestructive Testing of Food Quality

Nondestructive Testing of Food Quality

How to Cite

Fagan, C. C. and O'Donnell, C. P. (2007) Application of Mid-Infrared Spectroscopy to Food Processing Systems, in Nondestructive Testing of Food Quality (eds J. Irudayaraj and C. Reh), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470388310.ch5

Editor Information

  1. 1

    Associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN

  2. 2

    Research scientist at Nestlé Research Center, Lausanne, Switzerland

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 27 DEC 2007

ISBN Information

Print ISBN: 9780813828855

Online ISBN: 9780470388310

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Keywords:

  • infrared spectroscopy;
  • food processing systems;
  • radiation;
  • food products;
  • ground energy

Summary

This chapter contains section titled:

  • Introduction

  • Equipment

  • Chemometric Methods

  • Applications

  • References