Potential of infrared emission spectroscopy for on-line analysis

E. K. Kemsley; P. S. Belton

doi:10.1016/0956-7135(94)90026-4

Potential of infrared emission spectroscopy for on-line analysis

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

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	https://doi.org/10.1016/0956-7135(94)90026-4
Publication status	Published - 1994
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

emission
infrared spectroscopy
self-absorption

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10.1016/0956-7135(94)90026-4

Cite this

@article{844293b9beb14f4eafe9d6d49d74138f,

title = "Potential of infrared emission spectroscopy for on-line analysis",

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.",

keywords = "emission, infrared spectroscopy, self-absorption",

author = "Kemsley, \{E. K.\} and Belton, \{P. S.\}",

year = "1994",

doi = "10.1016/0956-7135(94)90026-4",

language = "English",

volume = "5",

pages = "257--259",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Potential of infrared emission spectroscopy for on-line analysis

AU - Kemsley, E. K.

AU - Belton, P. S.

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

KW - emission

KW - infrared spectroscopy

KW - self-absorption

UR - https://www.scopus.com/pages/publications/3142518391

U2 - 10.1016/0956-7135(94)90026-4

DO - 10.1016/0956-7135(94)90026-4

M3 - Article

AN - SCOPUS:3142518391

SN - 0956-7135

VL - 5

SP - 257

EP - 259

JO - Food Control

JF - Food Control

IS - 4

ER -

Potential of infrared emission spectroscopy for on-line analysis

Abstract

UN SDGs

Keywords

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