Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

被引：449

作者：

Huang, Haibo ^{[1
]}

Yu, Haiyan ^{[1
]}

Xu, Huirong ^{[1
]}

Ying, Yibin ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 87卷 / 03期

基金：

中国国家自然科学基金;

关键词：

near infrared spectroscopy; foods and beverages; quality; on/in-line; process monitoring;

D O I：

10.1016/j.jfoodeng.2007.12.022

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Over the past 30 years, on/in-line near infrared (NIR) spectroscopy has proved to be one of the most efficient and advanced tools for continuous monitoring and controlling of process and product quality in food processing industry. A lot of work has been done in this area. This review focuses on the use of NIR spectroscopy for the on/in-line analysis of foods such as meat, fruit, grain, dairy products, beverage and other areas, and mainly looks at the literature published in the last 10 years. The topics covered emphasize the methods designed for on/in-line measurement of data, chemometric treatment, as well as interpretation of the experimental observations. Finally, problems relating to the successful applications of on/in-line NIR spectroscopy in production processes have been briefly outlined. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：303 / 313

页数：11

共 96 条

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Quality control during processing of feta cheese - NIR application [J].