Infrared Spectroscopy for Food Quality Analysis and Control (eBook)

Front Cover 1
Infrared Spectroscopy for Food Quality Analysis and Control 4
Copyright Page 5
Contents 6
About the Editor 10
Contributors 12
Preface 16
PART I: FUNDAMENTALS AND INSTRUMENTS 18
Chapter 1 Principles of Infrared Spectroscopy 20
Introduction 20
History of the analytical development of infrared spectroscopy 22
Vibrational spectroscopy 25
Assignment of spectral bands in near- and mid-infrared regions 28
Conclusions 40
References 42
Chapter 2 Data Pre-processing 46
Introduction 46
Overview of pre-processing techniques 48
The multiplicative signal correction family 48
Standard normal variate and normalization 52
Baseline correction 53
Differentiation—Savitzky–Golay 55
Alternative methods 56
Example of reference-independent methods 57
Reference-dependent techniques 59
Case study 60
Conclusions 64
References 65
Chapter 3 Multivariate Calibration for Quantitative Analysis 68
Introduction 68
Multivariate calibration methods 69
Advantages of multivariate calibration methods 70
Stepwise multiple linear regression 72
Calibration methods based on variable reduction 76
Artificial neural networks 81
Constructing multivariate calibration models 87
Conclusions 96
References 97
Chapter 4 Multivariate Classification for Qualitative Analysis 100
Introduction 100
Principles of classification 101
Evaluation of classification performances 105
Classification methods 111
Conclusions 119
References 120
Chapter 5 Calibration Transfer Methods 122
Introduction 122
The transfer issue 123
Data set and transfer set selection 123
Calibration transfer case study 126
Other calibration transfer methods from the literature 131
Conclusions 133
References 133
Chapter 6 Infrared (IR) Spectroscopy—Near-Infrared Spectroscopy and Mid-Infrared Spectroscopy 136
Introduction 136
History of infrared instrumentation 137
Optical systems in infrared instruments 139
Sampling techniques of IR methods 152
Infrared band and spectral interpretation 156
Conclusions 158
References 158
Chapter 7 Fourier Transform Infrared (FTIR) Spectroscopy 162
Introduction 163
A brief history of Fourier transform infrared spectroscopy 163
The interferometer 165
Fourier analysis 171
Fourier transform infrared spectroscopy 173
Fourier transform near-infrared spectroscopy 177
Fourier transform mid-infrared spectroscopy 181
Comparison of FT-NIR and FT-MIR 183
Sampling techniques 184
Factors affecting FTIR spectroscopy 189
Commercial FTIR instruments and accessories 190
Conclusions 190
References 191
PART II: APPLICATIONS 196
Chapter 8 Meat and Meat Products 198
Introduction 198
Beef and beef products 200
Pork and pork products 210
Chicken and chicken products 214
Miscellaneous applications 220
Conclusions 223
References 223
Chapter 9 Fish and Related Products 232
Introduction 232
Quantitative analysis 233
Qualitative analysis 245
Conclusions 253
References 254
Chapter 10 Milk and Dairy Products 258
Introduction 258
Milk production 259
Incoming product control 261
Process control 262
Milk powder production 265
Oil and fat production 268
Cheese production 269
Final product control 279
Good Laboratory Practice for IR calibrations 280
Networking 282
Future trends 283
Conclusions 284
Acknowledgments 284
References 285
Chapter 11 Cereals and Cereal Products 292
Introduction 292
Comparison of mid-infrared (MIR) and near-infrared (NIR) spectroscopy 293
Current practice in NIR spectroscopy for cereals and cereal products 295
Reproducibility of NIR spectra from multi-grain samples as influenced by genotype and environment 313
Classification of NIR spectroscopy data by principal component analysis 316
The NIR endosperm model as a tool to overview the phenome 321
The unreasonable efficiency of infrared spectroscopy 323
Future development 328
Conclusions 330
Acknowledgments 330
References 330
Chapter 12 Fruits and Vegetables 338
Introduction 338
Fruits 339
Vegetables 349
Conclusions 362
References 362
Chapter 13 Fruit Juices 372
Introduction 372
Basic components of fruit juices 375
Application of infrared technology to juice analyses 377
Conclusions 388
References 389
Chapter 14 Wine and Beer 394
Introduction 394
Wine 395
Beer 403
Conclusions 407
References 407
Chapter 15 Eggs and Egg Products 416
Introduction 416
Egg composition 417
Application of Vis/NIR in egg and egg products 419
Conclusions 427
References 427
Index 432
A 432
B 432
C 433
D 434
E 434
F 434
G 435
H 436
I 436
J 437
K 437
L 437
M 437
N 438
O 439
P 439
Q 439
R 439
S 440
T 440
U 441
V 441
W 441
X 441
Y 441
Z 441
Color Plates 442