- Email: [email protected]
Infrared Spectroscopy for Food Quality Analysis and Control
Book Reviews
Trends in Food Science & Technology 21 (2010) 52e53
Infrared Spectroscopy for Food Quality Analysis and Control edited by Da-Wen Sun, Published by: Elsevier Academic Press, San Diego, CA, USA, 448 pages, 2009, Price GBP 57.99, EUR 83.95, USD 115, ISBN: 978-0-12-374136-3, 0-12-374136-X
Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measures the absorption of different IR frequencies by a sample positioned in the path of an IR beam. For a long time, infrared spectroscopy has been considered as a method for fundamental researches and characterization of the chemical structure of purified molecules. In addition, due to the broad absorbance bands, the near infrared region was considered to have a low attraction till the beginning of the sixties of the 20th century. With the development of electronic and computing, and the relative simplicity of near infrared (NIR) spectrometers, numerous applications based on NIR spectra have been developed during the last thirty years. The development of analytical methods has been made possible by the development of chemometrics. Indeed, the first methods were based on multi linear regressions. By the eighties of the 20th century, the global predictive methods became popular as the personal computers developed. They allow to identify the absorption bands involved in the prediction. Predictive methods such as Principal Component Regression and Partial Least Squares are now widely used in the development of analytical methods for the prediction of foodstuff composition and quality. Moreover, chemometrics makes it possible to extract from spectral databases relevant information related to the molecular structure of carbohydrates, proteins and fats in food products, and to address the relation between their structure and texture. In the coming years, the development of spectroscopic methods coupled with chemometrics should increase our understanding of the determinants of food texture and may allow to devise a structure engineering of foodstuffs. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. Currently, infrared spectroscopy has been becoming one of the most common spectroscopic techniques used in the food industry. It has become a powerful, fast, and doi:10.1016/j.tifs.2009.08.004
non-destructive tool for food quality analysis and control. As a result, both consumers and food industry are eager to read a comprehensive book representing the latest in infrared spectroscopic techniques and their full applications in food quality analysis and control. Under this situation, Infrared Spectroscopy for Food Quality Analysis and Control newly came to us in March 2009 as a timely publication. Infrared spectroscopy for food quality analysis and control fully reflects this rapid technology development in recent years. It is presented in two Parts, from Principles and Instruments to Application in Quality Analysis and Control for various foods making it valuable for understanding and application. Since it was issued by Elsevier Academic Press in Spring, 2009, the book has received more and more attention among audiences and has ranked as popular seller. The editor, Dr. Da-Wen Sun from National University of Ireland, is a well known expert and has an excellent reputation in this field. He has published a series of books related to food technologies in recent years. Dr. Sun here demonstrated again an extraordinary ability in editing this book. He has done an excellent job in defining the contents and seeking recognized experts with diverse backgrounds from different countries and regions to provide authoritative critical reviews of currently important topics. Basically these authors are specialists in their fields and demonstrate their expertise in well-presented and particularly well-referenced reviews. As a result, this book provides a valuable, international resource on the latest developments in infrared spectroscopy for food quality analysis and control. The book also provides a guide to the techniques available to measure food quality analysis and control by infrared spectroscopy, more rapid and reliable methods than existing ones are needed to be considered. Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily
accessible information on the science and technology of infrared spectroscopy. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Composed of 7 chapters, this part extensively discusses the latest advances in principles of infrared technology, data pre-processing, multivariate calibration for quantitative analysis, multivariate classification for qualitative analysis, calibration transfer methods, infrared (IR) spectroscopy-near infrared spectroscopy and mid infrared spectroscopy, Fourier transform infrared (FT-IR) spectroscopy. Part II contains 8 chapters that detail the application of IRS in quality analysis and control for various foods, including meat and meat products, fish and related products, milk and dairy products, cereals and cereal products, fruits and vegetables, fruit juices, wine and beer, egg and egg products and others. Providing in depth information on latest infrared spectroscopic technologies for food quality analysis and control, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy. The book is a valuable reference resource for all of those with specific interests in infrared spectroscopic technologies & food quality analysis and control. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This book can also be used as a supplementary textbook for professional development courses in food food quality analysis and control technologies. In conclusion, Infrared Spectroscopy for Food Quality Analysis and Control reflects the rapid technology development of infrared spectroscopic technologies. The book explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control. It fills a need for a comprehensive resource on this area that includes coverage of near infrared (NIR) and multivariate analytic (MVA) statistical techniques.
Shaoyun Wang Institute of Biotechnology, Fuzhou University, Fuzhou 350002, PR China E-mails: [email protected], [email protected]
Trends in Food Science & Technology 21 (2010) 52e53
Infrared Spectroscopy for Food Quality Analysis and Control edited by Da-Wen Sun, Published by: Elsevier Academic Press, San Diego, CA, USA, 448 pages, 2009, Price GBP 57.99, EUR 83.95, USD 115, ISBN: 978-0-12-374136-3, 0-12-374136-X
Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measures the absorption of different IR frequencies by a sample positioned in the path of an IR beam. For a long time, infrared spectroscopy has been considered as a method for fundamental researches and characterization of the chemical structure of purified molecules. In addition, due to the broad absorbance bands, the near infrared region was considered to have a low attraction till the beginning of the sixties of the 20th century. With the development of electronic and computing, and the relative simplicity of near infrared (NIR) spectrometers, numerous applications based on NIR spectra have been developed during the last thirty years. The development of analytical methods has been made possible by the development of chemometrics. Indeed, the first methods were based on multi linear regressions. By the eighties of the 20th century, the global predictive methods became popular as the personal computers developed. They allow to identify the absorption bands involved in the prediction. Predictive methods such as Principal Component Regression and Partial Least Squares are now widely used in the development of analytical methods for the prediction of foodstuff composition and quality. Moreover, chemometrics makes it possible to extract from spectral databases relevant information related to the molecular structure of carbohydrates, proteins and fats in food products, and to address the relation between their structure and texture. In the coming years, the development of spectroscopic methods coupled with chemometrics should increase our understanding of the determinants of food texture and may allow to devise a structure engineering of foodstuffs. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. Currently, infrared spectroscopy has been becoming one of the most common spectroscopic techniques used in the food industry. It has become a powerful, fast, and doi:10.1016/j.tifs.2009.08.004
non-destructive tool for food quality analysis and control. As a result, both consumers and food industry are eager to read a comprehensive book representing the latest in infrared spectroscopic techniques and their full applications in food quality analysis and control. Under this situation, Infrared Spectroscopy for Food Quality Analysis and Control newly came to us in March 2009 as a timely publication. Infrared spectroscopy for food quality analysis and control fully reflects this rapid technology development in recent years. It is presented in two Parts, from Principles and Instruments to Application in Quality Analysis and Control for various foods making it valuable for understanding and application. Since it was issued by Elsevier Academic Press in Spring, 2009, the book has received more and more attention among audiences and has ranked as popular seller. The editor, Dr. Da-Wen Sun from National University of Ireland, is a well known expert and has an excellent reputation in this field. He has published a series of books related to food technologies in recent years. Dr. Sun here demonstrated again an extraordinary ability in editing this book. He has done an excellent job in defining the contents and seeking recognized experts with diverse backgrounds from different countries and regions to provide authoritative critical reviews of currently important topics. Basically these authors are specialists in their fields and demonstrate their expertise in well-presented and particularly well-referenced reviews. As a result, this book provides a valuable, international resource on the latest developments in infrared spectroscopy for food quality analysis and control. The book also provides a guide to the techniques available to measure food quality analysis and control by infrared spectroscopy, more rapid and reliable methods than existing ones are needed to be considered. Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily
accessible information on the science and technology of infrared spectroscopy. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Composed of 7 chapters, this part extensively discusses the latest advances in principles of infrared technology, data pre-processing, multivariate calibration for quantitative analysis, multivariate classification for qualitative analysis, calibration transfer methods, infrared (IR) spectroscopy-near infrared spectroscopy and mid infrared spectroscopy, Fourier transform infrared (FT-IR) spectroscopy. Part II contains 8 chapters that detail the application of IRS in quality analysis and control for various foods, including meat and meat products, fish and related products, milk and dairy products, cereals and cereal products, fruits and vegetables, fruit juices, wine and beer, egg and egg products and others. Providing in depth information on latest infrared spectroscopic technologies for food quality analysis and control, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy. The book is a valuable reference resource for all of those with specific interests in infrared spectroscopic technologies & food quality analysis and control. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This book can also be used as a supplementary textbook for professional development courses in food food quality analysis and control technologies. In conclusion, Infrared Spectroscopy for Food Quality Analysis and Control reflects the rapid technology development of infrared spectroscopic technologies. The book explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control. It fills a need for a comprehensive resource on this area that includes coverage of near infrared (NIR) and multivariate analytic (MVA) statistical techniques.
Shaoyun Wang Institute of Biotechnology, Fuzhou University, Fuzhou 350002, PR China E-mails: [email protected], [email protected]