Spektroskopia NIR on-line w kontroli procesów produkcji żywności

• Autorzy: Szterk A. , Lewicki P. P.

Warianty tytułu

EN

NIR on-line spectroscopy in food production system control

• Języki publikacji: PL

Abstrakty

PL

Cennych informacji nt. składu żywności może dostarczyć wnikliwe przestudiowanie widm w podczerwieni (IR) uzyskanych za pomocą spektrometrów IR. W analizie żywności wykorzystuje się najczęściej spektroskopię w bliskiej podczerwieni (NIR). Bez wątpienia największą zaletą spektroskopii NIR jest szybkość analizy, możliwość uzyskania kilku wyników w tym samym czasie oraz brak konieczności przygotowywania próbek. Zastosowanie systemów NIR on-line umożliwia ciągłe kontrolowanie procesu produkcyjnego w czasie rzeczywistym, precyzyjne jego sterowanie, a w konsekwencji optymalizację.

EN

Reliable information about food composition can be provided by careful studying infrared (IR) spectrum obtained by the IR spectrometers. Near infrared (NIR) spectroscopy is the most commonly used for chemical analysis of food. Quickness of analysis and the possibility to obtain many results at a time are undoubtedly the greatest advantages of the NIR spectroscopy. There is no necessity of preparing samples for analysis. The use of NIR on-line systems provides the possibility to check the production process in real time on a constant basis, its control with a high precision, and consequently its optimization.

Słowa kluczowe

PL

NIR on-line; spektroskopia; podczerwień; analiza fizykochemiczna

EN

NIR on-line; spectroscopy; infrared; physicochemical analysis

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2010
• Tom: T. 64, nr 1
• Strony: 26--30
• Opis fizyczny: Bibliogr. 55 poz.

Twórcy

autor

Szterk A.

autor

Lewicki P. P.

• Katedra Inżynierii Żywności i Organizacji Produkcji, SGGW, Warszawa

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