scholarly journals Development of an On-Line Constiuents Analysis System for the Flour Milling Process. Application of Multi Channel Fourier Trnasform Near Infrared Spectroscopy.

1995 ◽  
Vol 44 (5) ◽  
pp. 257-266
Author(s):  
Takashi KOMATSU ◽  
Sadao YASUI ◽  
Ryuichi HAGINOYA ◽  
Hiroomi UEHARA ◽  
Syuji SHINKAI ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Milling Process ◽  
Flour Milling ◽  
On Line ◽  
Analysis System

On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy

Meat Science ◽  
2017 ◽  
Vol 126 ◽  
pp. 29-35 ◽  
Author(s):  
M. Isabel Campos ◽  
M. Luisa Mussons ◽  
Gregorio Antolin ◽  
Luis Debán ◽  
Rafael Pardo
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Sodium Content ◽  
Non Invasive ◽  
Dry Cured Ham ◽  
On Line

Installation design of on-line near infrared spectroscopy for the production of compound fertilizer

2020 ◽  
Vol 106 ◽  
pp. 103008 ◽  
Author(s):  
Jittima Ruangratanakorn ◽  
Thongchai Suwonsichon ◽  
Sumaporn Kasemsumran ◽  
Warunee Thanapase
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Compound Fertilizer ◽  
On Line

<i>On-line evaluation of watercore in apples by visible/near infrared spectroscopy</i>

2019 ◽  
Author(s):  
Han Chang ◽  
Qifang Wu ◽  
Jinshan Yan ◽  
Xuan Luo ◽  
Huirong Xu
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
On Line

Present and future of portable/handheld near-infrared spectroscopy in chicken meat industry

NIR news ◽  
2019 ◽  
Vol 30 (5-6) ◽  
pp. 26-29
Author(s):  
Irene Marivel Nolasco Perez ◽  
Luis Jam Pier Cruz-Tirado ◽  
Amanda Teixeira Badaró ◽  
Marciano Marques de Oliveira ◽  
Douglas Fernandes Barbin
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Food Processing ◽  
Near Infrared ◽  
Meat Products ◽  
Meat Industry ◽  
Portable Equipment ◽  
On Line ◽  
Different Characteristics

Near-infrared spectroscopy is widely applied for characterization of meat products. The improvement of handheld and portable equipment has allowed the development of on-line applications in the food processing industry. Recently, the poultry industry has benefited from the advancement of applications for identification of different characteristics, including chemical composition, identification of different parts and detection of anomalies. In this work, a review of recent applications of handheld and portable near-infrared equipment is presented, reporting the state of the art and providing insights about future applications.

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