Analysis of chemical and physical properties of food materials using near infrared spectroscopy
2007
Chen, J.Y.(Akita Prefectural Univ. (Japan). Faculty of Bioresource Sciences)
This paper presents an overview of research and development of rapid analysis and nondestructive analytical techniques for the chemical and physical properties of food materials using near infrared spectroscopy. Various food materials such as raw fruit juice, raw milk and concentrated-seawater, rice flour and potato were used as the study materials. The spectrum-measuring methods suitable for the state and shape of various food materials were devised, and the analysis methods suitable for the spectral features were investigated. The rapid analytical techniques of components of liquid food materials such as raw fruit juice, raw milk and concentrated-seawater were developed, and the nondestructive analysis methods of the chemical and physical properties of solids food material such as potato were developed by utilizing the characteristics of the near infrared spectroscopy.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Agriculture, Forestry and Fisheries Research Information Technology Center
Découvrez la collection de ce fournisseur de données dans AGRIS