Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis

Authors

  • L. Curda Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague,
  • O. Kukackova Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague,
  • M. Novotna Central Laboratories, Institute of Chemical Technology, Prague

Abstract

The review deals with the principles of NIR spectroscopy, its instrumentation and techniques of acquisition of NIR spectra. Chemometric methods for evaluation of the spectra as well as advantages and drawbacks of NIR spectroscopy are discussed. The application potential of NIR spectroscopy is demonstrated in the field of dairy products.

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Published

2002-06-15

How to Cite

Curda, L., Kukackova, O., & Novotna, M. (2002). Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis. Chemické Listy, 96(5). Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2327

Issue

Vol. 96 No. 5 (2002)

Section

Articles