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Basic Principles of Spectroscopy

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))


Spectroscopy deals with the production, measurement, and interpretation of spectra arising from the interaction of electromagnetic radiation with matter. There are many different spectroscopic methods available for solving a wide range of analytical problems. The methods differ with respect to the species to be analyzed (e.g., molecular or atomic spectroscopy), the type of radiation-matter interaction to be monitored (e.g., absorption, emission, or diffraction), and the region of the electromagnetic spectrum used in the analysis. Spectroscopic methods are very informative and widely used for both quantitative and qualitative analyses. Spectroscopic methods based on the absorption or emission of radiation in the ultraviolet (UV), visible (Vis), infrared (IR), and radio (nuclear magnetic resonance, NMR) frequency ranges are most commonly encountered in traditional food analysis laboratories. Each of these methods is distinct in that it monitors different types of molecular or atomic transitions. This chapter explains the basis of these transitions to provide the necessary background for separate chapters on each type of spectroscopy.

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Correspondence to Michael H. Penner .

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Penner, M.H. (2017). Basic Principles of Spectroscopy. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham.

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