Analysis of Milk and Dairy Products by Near-Infrared Spectroscopy : A Review

被引：4
作者：
Wang Tian-zi [1 ]
Zheng Li-min [1 ]
Tian Li-jun [1 ]
Wu Ping [1 ]
Zhu Hong [1 ]
Ren Fa-zheng [2 ]
机构：
[1] China Agr Univ, Coll Informat & Elect Engn, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
SPECTROSCOPY AND SPECTRAL ANALYSIS | 2010年 / 30卷 / 12期
关键词：
Near-infrared Spectroscopy(NIRS); Dairy products; Quality control; Transmittance spectroscopy; Diffuse transmittance spectroscopy; Reflectance spectroscopy; Diffuse reflectance spectroscopy; TECHNOLOGY; PREDICTION; CHEESE;
D O I：
10.3964/j.issn.1000-0593(2010)12-3208-05
中图分类号：
O433 [光谱学];
学科分类号：
0703 ; 070302 ;
摘要：
As a highly efficient, convenient and nondestructive detection method, near-infrared spectroscopy (NIRS) is appropriate for the analysis of milk and dairy products. The present review discusses the principle of the near-infrared spectroscopy analysis technology and the evaluation standard criteria of milk and dairy products, and also reviews the hardware device technology and the data processing technique for the analysis of milk and dairy products in order to promote the application of near-infrared spectroscopy analysis technology in milk and dairy products quality control in China.
引用
收藏
页码：3208 / 3212
页数：5
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