The use of infrared spectroscopy in the dairy industry

被引：13
|
作者：
Wüst, E
Rudzik, L
机构：
[1] Univ Appl Sci & Arts, Dept Bioproc Engn, D-30453 Hannover, Germany
[2] LUFA Nord W, D-26129 Oldenburg, Germany
来源：
JOURNAL OF MOLECULAR STRUCTURE | 2003年 / 661卷
关键词：
infrared spectroscopy; calibration; in-line measurement;
D O I：
10.1016/S0022-2860(03)00514-3
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
An overview of infrared spectroscopic applications-incoming product control, process control and final product control-shows the importance of this technique in the dairy industry. To ensure proper operation of the infrared techniques a monitoring system has to be introduced. These tasks can efficiently be performed within a network. Different kinds of networks will be discussed. The trend to move the infrared techniques into the production line is exemplary shown. (C) 2003 Elsevier B.V. All rights reserved.
引用
收藏
页码：291 / 298
页数：8
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