Principles Of Infrared Technology

This book is about general infrared (IR) engineering, technology, practices, and principles as they apply to modem imaging systems. An alternative title to this book with appeal to managers and marketing personnel might be "Everything You Always Wanted to Know about Infrared Sensors, but Couldn't Get Answers on from Engineers." This book is not meant to be a comprehensive compendium of IR (like the Infrared and Electro Optical Systems Handbook). Rather, it is intend ed to complement such texts by providing up to date information and pragmatic knowledge that is difficult to locate outside of periodicals. The information contained in this book is critical in the day-to-day life of en gineering practitioners, proposal writers, and those on the periphery of an IR pro gram. It serves as a guide for engineers wishing to "catch up," engineers new to the field, managers, students, administrators, and technicians. It is also useful for seasoned IR engineers who want to review recent technological developments.

This work provides a basic understanding of the physical background and engineering considerations required for the design of IR systems, examining all components and combining them into examples of current surveillance systems. This second edition presents: new coverage of state-of-the-art optical systems, including lightweight mirrors and adaptiv

The evolution of technological advances in infrared sensor technology, image processing, "smart" algorithms, knowledge-based databases, and their overall system integration has resulted in new methods of research and use in medical infrared imaging. The development of infrared cameras with focal plane arrays no longer requiring cooling, added a new dimension to this modality. Medical Infrared Imaging: Principles and Practices covers new ideas, concepts, and technologies along with historical background and clinical applications. The book begins by exploring worldwide advances in the medical applications of thermal imaging systems. It covers technology and hardware including detectors, detector materials, un-cooled focal plane arrays, high performance systems, camera characterization, electronics for on-chip image processing, optics, and cost-reduction designs. It then discusses the physiological basis of the thermal signature and its interpretation in a medical setting. The book also covers novel and emerging techniques, the complexities and importance of protocols for effective and reproducible results, storage and retrieval of thermal images, and ethical obligations. Of interest to both the medical and biomedical engineering communities, the book explores many opportunities for developing and conducting multidisciplinary research in many areas of medical infrared imaging. These range from clinical quantification to intelligent image processing for enhancement of the interpretation of images, and for further development of user-friendly high-resolution thermal cameras. These would enable the wide use of infrared imaging as a viable, noninvasive, low-cost, first-line detection modality.

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

The evolution of technological advances in infrared sensor technology, image processing, "smart" algorithms, knowledge-based databases, and their overall system integration has resulted in new methods of research and use in medical infrared imaging. The development of infrared cameras with focal plane arrays no longer requiring cooling, added a new

Over the last few years, near-infrared (NIR) spectroscopy has rapidly developed into an important and extremely useful method of analysis. In fact, for certain research areas and applications, ranging from material science via chemistry to life sciences, it has become an indispensable tool because this fast and cost-effective type of spectroscopy provides qualitative and quantitative information not available from any other technique. This book offers a balanced overview of the fundamental theory and instrumentation of NIR spectroscopy, introducing the material in a readily comprehensible manner. A considerable part of the text is dedicated to practical applications, including sample preparation and investigations of polymers, textiles, drugs, food and animal feed. However, special topics, such as two-dimensional correlation analysis, are also covered in separate chapters. Written by eight experts in different fields, this book presents an introduction to the current state of developments and is valuable to spectroscopists and to practitioners applying NIR spectroscopy as a daily analytical tool.

Delving into Infrared Spectroscopy: Principles, Advances and Applications, and with basic knowledge of IR spectroscopy, will provide the reader with a synopsis of fundamentals and groundbreaking advances in the field. Readers will see a variety of MIR applications and difficulties encountered, especially in an industrial environment. Competency in FT-IR spectroscopy in biomedical research and early-stage diagnosis of obesity is shown. Challenges associated with VIS-NIR applications are shown through application of the technique in assessing quality parameters of fruits. Moreover, IR spectroscopic studies of radiation-stimulated processes, and the influence of using IR in developing an ideal catalyst and hence an efficient catalysis process, are discussed. The impact of coupling multivariate data analysis techniques to IR is shown in almost every chapter.

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.