Near Infrared (NIR) Spectroscopy
Near infrared (NIR) spectroscopy is a spectroscopic method that uses the near infrared region of the electromagnetic spectrum (from 780 nm to 2500 nm). It shows tremendous promise for a range of research and clinical applications. Because it is noninvasive and portable, and uses safe non-ionizing light, it allows uses that are impracticable or simply not possible with other analytical techniques. As the technology is relatively inexpensive, a much broader base of users can take advantage of its robust functionality.
Edited by Phil Williams and Karl Norris-2nd Edition
Since the publication of the sold-out first edition, NIR spectroscopy has become the standard for rapid, accurate analysis of ingredients and constituents used in the manufacture of food. 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.
Practical Spectroscopy Series Volume 35
Handbook of Near Infrared Analysis, Third Edition explains how to perform accurate as well as time- and cost-effective analyses across a growing spectrum of disciplines.
- Provides new chapters on diffuse reflection theories, the calibration and validation of process sensors, and the NIR spectra of gases
- Reviews software-enabled chemometric methods and other trends in data analysisHighlights novel applications in pharmaceuticals, polymers, plastics, petrochemicals, textiles, foods and beverages, baked products agricultural products, biomedicine, neutraceuticals, and counterfeiting
- Discusses non-traditional applications such as analyzing bowling lane conditions and counterfeit detection for currency, turquoise, and cigars
- Includes 21 new color images of NIR spectra not found in previous editions in addition to more than 400 black and white illustrations and photos
Near-Infrared Spectroscopy in Food Science and Technology [ISBN 9780471672012 Yukihiro Ozaki, W. Fred McClure and Alrfed A. Christy (Eds)] is one of the few available resources that applies this valuable technique specifically to the food science and technology industries.