Practical NIR Spectroscopy with Applications in Food and Beverage Analysis
B.G. Osborne (Author), T. Fearn, (Contributor) and P. Hindle (Contributor)-2nd Edition
The combination of speed, accuracy and simplicity makes NIR spectroscoy one of the most popular and widely used methods of food and beverage analysis. There are thousands of NIR analysers in use worldwide but there are only one or two books or monographs published on the subject.
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The previous edition was the first book to be published on NIR. As such, it was a compromise between an introduction to the technique for the uninitiated and a monograph for advanced workers. Since then ,two monographs have been published which offer more detailed treatments of many important aspects of NIR. The new title emphasizes that this book is intended to meet the needs of those using the technique routinely. It therefore contains only sufficient detail to provide an understanding of how NIR works so that readers can approach different instrumental techniques and mathematical data treatments available.
Since the first edition was published in 1986, NIR has become firmly established as an accepted technique for the rapid analysis of foods and beverages. Most importantly, it has realized its potential as an on-line sensor for use in process control. This development has involved the design and manufacture of a new generation of instruments for remote and non-invasive measurement, some based on robotic samplers and some on the use of fibre optics. A new chapter has been included in this edition in recognition of the growing importance of on-line instrumentation.
The other most significant advance since 1986 has been in calibration mathematics. The growth in popularity of monochromator-based instruments has led to the development of commercially-available software packages for NIR calibration by principal components analysis and partial least squares. This edition describes these techniques in more detail.
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