Analysis of water in food by near infrared spectroscopy

被引：479

作者：

Büning-Pfaue, H ^{[1
]}

机构：

[1] Univ Bonn, Inst Food Sci & Food Chem, D-53115 Bonn, Germany

来源：

FOOD CHEMISTRY | 2003年 / 82卷 / 01期

关键词：

near infrared spectroscopy; analysis of water; method development; applications; hydrogen bonds; sample temperature;

D O I：

10.1016/S0308-8146(02)00583-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The analysis of water by near infrared spectroscopy (NIRS) was the first successful application of this rapid technology which has been developed over the past 30 years into a routine method for many agricultural commodities and food constituents, Nowadays, NIRS technology offers many advantages because its rapidity allows more frequent measurements at all stages from purchase of raw materials and ingredients to the control of the finished products. NIRS-methods are well suited to in-line use. Nevertheless the two dominant and broad peaks, near to 1440 and 1930 nm in nearly every NIR spectrum due to water, are responsible for some typical complications in this analysis. Effects of hydrogen bonding and sample temperature are found to affect the reliability of NIRS results. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：107 / 115

页数：9

共 22 条

[1]

ABE H, 1995, J NEAR INFRARED SPEC, V3, P179

[2] NIR-spectrometric analysis of food. Methodical development and achievable performance values [J].

Buning-Pfaue, H ;

Hartmann, R ;

Harder, J ;

Kehraus, S ;

Urban, C .

FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY, 1998, 360 (7-8) :832-835

[3]

Büning-Pfaue H, 2001, EUR J LIPID SCI TECH, V103, P793

[4]

BUNINGPFAUE H, 1998, ANAL TASCHENBUCH, V18, P182

[5]

*INFR INT, 1996, NIRS 3 MAN VERS 4 00

[6]

IWAMOTO M, 1992, MAKING LIGHT WORK : ADVANCES IN NEAR INFRARED SPECTROSCOPY, P367

[7]

Iwamoto M., 1995, J NEAR INFRARED SPEC, V3, P179

[8]

Kaffka K.J., 1986, P INT NEAR INFR SPEC, P3

[9]

KEHRAUS DI, 1997, NUTR RES REV, V10, P83

[10]

Luck W.A.P., 1974, STRUCTURE WATER AQUE, P248

← 1 2 3 →