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Meat and meat products are important sources for human to obtain protein, vitamins and minerals, and has become an essential ingredient in the diet greatly prized by the consumer [ 1 ]. According to the analysis based on the Food and Agricultural Organization of the United Nations FAO Food Balance Sheet data, there has been a significant increase in global meat consumption over time as is shown in Table 1. The meat industry is no exception to this expectation.
With meat consumption steadily increasing each year, long-distance trade and storage in animal products are an essential aspect of the industry. The role of portable Near-Infrared NIR spectroscopy in optimizing meat production is not widely known. This technology can single-handedly replace numerous hazardous analytic methods to measure the quality and internal composition of meat at all stages of the supply chain. In , the most popular meat eaten was poultry, followed by pork, beef and veal, and lamb. The amount of meat produced globally is vast, extends into millions of metric tonnes MMT each year, and continues to rise, as shown in Figure 1.
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared IR Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.
Jarmo T. This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper.
Typical applications include medical and physiological diagnostics and research including blood sugar , pulse oximetry , functional neuroimaging , sports medicine, elite sports training, ergonomics , rehabilitation , neonatal research, brain computer interface , urology bladder contraction , and neurology neurovascular coupling. There are also applications in other areas as well such as pharmaceutical , food and agrochemical quality control, atmospheric chemistry , combustion research and astronomy. Near-infrared spectroscopy is based on molecular overtone and combination vibrations. Such transitions are forbidden by the selection rules of quantum mechanics. As a result, the molar absorptivity in the near-IR region is typically quite small. Near-infrared spectroscopy is, therefore, not a particularly sensitive technique, but it can be very useful in probing bulk material with little or no sample preparation. The molecular overtone and combination bands seen in the near-IR are typically very broad, leading to complex spectra; it can be difficult to assign specific features to specific chemical components.
Principles of Molecular Vibrations for Near‐Infrared Spectroscopy (Pages: ) · Summary · PDF · Request permissions · xml.
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Request PDF | Near-Infrared Spectroscopy in Food Science and Technology | This reference gives food science professionals a working understanding of.Wilton G. 16.05.2021 at 17:59
These metrics are regularly updated to reflect usage leading up to the last few days.Vivienne D. 18.05.2021 at 03:44
As a nondestructive and convenient tool, near-infrared spectroscopy (NIRS) terised Food Technology, Agriculture and Food Science Centre.Saaringmorduns 22.05.2021 at 09:06
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