Routine classification of food pathogensStaphylococcusandSalmonellaby ATR–FT-IR spectroscopy

Reflectance IR Spectroscopy

Infrared spectroscopy is study of the interaction of radiation with molecular vibrations which can be used for a wide range of sample types either in bulk or in microscopic amounts over a wide range of temperatures and physical states. As was discussed in the previous chapters, an infrared spectrum is commonly obtained by passing infrared radiation through a sample and determining what fraction...

FT-IR Photoacoustic Spectroscopy

Fluorescence Spectroscopy and Chemometrics in the Food Classification − a Review

Sádecká J., Tóthová J. (2007): Fluorescence spectroscopy and chemometrics in the food classification − a review. Czech J. Food Sci., 25: 159–173. This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as princ...

FT-IR Spectroscopy in Medicine

Infrared spectroscopy has been widely applied for the characterisation of various substances. Due to its sensitivity to the chemical information and architecture of the molecule, infrared spectroscopy can play an important role in new applications such as in the life-science field and not only in the traditional fields of physics and chemistry. Spectroscopic techniques are simple, reproducible,...

IR-based classification of custo

The use of menu based speech recognition in which callers get the desired information or are routed to the right department is limited by the a-priori knowledge of these menus by the callers. Automatic speech recognition has always been promoted as superior to classic DTMF-IVR (push 1 for John, 2 for ..) because it is faster and more user friendly. Instead of listening to endless menu options a...