Monitoring Industrial Food Processes Using Spectroscopy & Chemometrics

Dorthe Kjær Pedersen, Søren Balling Engelsen

Publikation: Bidrag til tidsskriftTidsskriftsartikelFormidling


In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat with unprecedented precision and speed. The key to this success is the extraordinary synergy that lies in the merging of spectroscopy and the new data technology called chemometrics.
MagasinNew Food
Sider (fra-til)9-13
Antal sider5
StatusUdgivet - 1 feb. 2001