Near Infrared Technology in the Agricultural and Food Industries, 2nd Edition is an indispensable resource that includes revised and updated chapters and current information from a renowned line-up of international experts in the field.

This important title has been completely revised. New chapters on “implementation,” “industrial applications,” “neural networks,” and a new approach to “qualitative NIR analysis” make this an essential reference for food scientists who wish to stay current.

Since the publication of the first edition, NIR spectroscopy has become a key tool in the precise analysis of food components and the prediction of functionality parameters.

Food technologists at any level will benefit from the breadth of knowledge and helpful spectra provided in this book. Those new to NIR spectroscopy, will find the book to be an excellent primer. Those currently using NIR spectroscopy will find this updated resource essential for gaining a deeper understanding of all aspects of NIR Technology. This is especially true as the future uses of NIR spectroscopy will include grading and classifying materials and organoleptic-type categorization of materials and foods.

Contents

1. The Physics of Near-Infrared Scattering
2. Chemical Principles of Near-Infrared Technology
3. Data Analysis: Wavelength Selection Methods
4. Multivariate Calibration by Data Compression
5. Neural Networks in Near-Infrared Spectroscopy
6. Near-Infrared Instrumentation
7. Contemporary Near-Infrared Instrumentation
8. Implementation of Near-Infrared Technology
9. Variables Affecting Near-Infrared Spectroscopic Analysis
10. Method Development and Implementation of Near-Infrared Spectroscopy in Industrial Manufacturing Support Laboratories
11. Method Development and Implementation of Near-Infrared Spectroscopy in Industrial Manufacturing Processes
12. Analytical Application to Fibrous Foods and Commodities
13. Qualitative Near-Infrared Analysis

Near-Infrared Spectra
Key to Near-Infrared Spectra
Appendix
Index

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