Potential of infrared emission spectroscopy for on-line analysis

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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 languageEnglish
Pages (from-to)257-259
Number of pages3
JournalFood Control
Issue number4
Publication statusPublished - 1994
Externally publishedYes


  • emission
  • infrared spectroscopy
  • self-absorption

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