Abstract
Many food production processes involve heating. When hot, the ingredients emit infrared radiation. In principle, this radiation may be steered directly into a spectrometer for analysis: this is the basis of infrared emission spectroscopy. This preliminary communication presents simulations and measurements of emission spectra, and demonstrates that for optically thin samples, good results can be obtained with comparative ease.
| Original language | English |
|---|---|
| Pages (from-to) | 257-259 |
| Number of pages | 3 |
| Journal | Food Control |
| Volume | 5 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 1994 |
| Externally published | Yes |
Keywords
- emission
- infrared spectroscopy
- self-absorption
