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Near-infrared spectroscopy history

Near-infrared (NIR) spectroscopy has taken its place among other proven spectroscopic tools, especially for determining chemical and physical properties of foods and food products. Covering the small region of the electromagnetic spectrum from 780 to 2500 (nm) (Sheppard, 1985 354), producing spectra with only 860 data points spaced 2 nm apart, NIR spectroscopy has experienced phenomenal growth over its short history from 1905 (the year Coblentz produced the first official NIR publication) to the... [Pg.2]

See other pages where Near-infrared spectroscopy history is mentioned: [Pg.289]    [Pg.348]    [Pg.217]    [Pg.202]    [Pg.218]    [Pg.12]    [Pg.12]    [Pg.258]    [Pg.36]    [Pg.12]    [Pg.269]    [Pg.290]   
See also in sourсe #XX -- [ Pg.107 ]



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Infrared spectroscopy history

Near history

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