Table Of ContentPractical Spectroscopy
in Agriculture and Food Science
Practical Spectroscopy
in Agriculture and Food Science
Yuriy I. Posudin
National Agricultural University,
Kiev, Ukraine
Science Publishers
Enfield (NH) Jersey Plymouth
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Preface
The book Practical Spectroscopy in Agriculture and Food Science introduces
the students and specialists of agricultural and food science to the
fundamentals of optical spectroscopy, main principles of modern
spectroscopic instrumentation, advantages and practical applications of
spectroscopic methods to investigation of agricultural objects such as
milk and dairy products, eggs, honey, animal hair, and agronomic plants.
The significant achievements of several years of research activity by
myself and my colleagues from The National Agricultural University of
Ukraine are reflected in scientific articles which are published in Russian
or Ukrainian. The correspondence with many people from various
countries who expressed interest in this activity, provided the stimulus to
publish a monograph in English, where the experience gained in the field
of agricultural spectroscopy can be made available to a wide audience.
The principal sections of the material in this monograph were taught
as lecture series by the author who visited the University of Georgia,
USA, as a Fulbright scholar in 1996.
The author is grateful to his Ukrainian and Russian colleagues V.I.
Kostenko, O.V. Tsyganjuk, P.P. Tsarenko, T.K. Gordienko, S.A.
Ivanitskaya, B.M. Gopka, V.F. Lepeshenkov, A.L. Trofimenko, V.P.
Polishuk, L.S. Chervinsky, N.I. Yasinetska, T.L. Zharkikh, A.D. Alyokhin,
G.I. Gaydidey, M.G. Skrishevskaya, E.M. Galushko, N.G. Golubeva,
M.M. Krolivets and V.A. Myasnikov.
Special appreciation is expressed to Professor Stanley J. Kays and
Dr. G.G. Dull, University of Georgia, USA, who introduced the author to
the fascinating world of non-destructive quality evaluation of
agricultural products.
VI Preface
The author is also grateful to Professor Dr. H. Lichtenthaler for being
given the opportunity to carry out the study of fluorescence analysis of
plants in the Karlsruhe University, Germany.
This book is intended for agricultural and food specialists, teachers,
students and postgraduate students.
Yuriy I. Posudin
Contents
Preface v
1. Fundamentals of Spectroscopy 1
1.1 Optical Radiation 1
1.2 Interaction of Light and Agricultural Objects 2
1.3 Quantum Theory 3
1.4 Atomic Absorption and Emission 4
1.5 Molecular Absorption and Emission 4
1.6 Electronic Energy Levels 7
1.7 Vibrational Energy Levels 8
1.8 Processes of Deactivation 8
1.9 Spectroscopy 10
1.10 Summary 10
1.11 References 10
2. Laser: Principles and Mechanisms of Action 12
2.1 Principle of Action 12
2.2 Pumping 12
2.3 Spontaneous Emission 12
2.4 Stimulated Emission 13
2.5 Absorption 13
2.6 Inversion of Population 14
2.7 Components of Laser 15
2.8 Formation of Laser Radiation 15
2.9 Properties of Laser Radiation 18
Vili Contents
2.10 Summary 18
2.11 References 19
3. Spectroscopic Methods 20
3.1 Absorption/Transmission Spectroscopy 20
3.2 Light Reflection 22
3.3 Luminescence 24
3.4 Scattering 25
3.5 Summary 26
3.6 References 28
4. Spectroscopic Analysis of Milk and Dairy Products 29
4.1 Composition of Milk 29
4.2 Infrared Spectrophotometry of Milk and Dairy Products 30
4.3 Instrumentation 30
4.3.1 Optical Density of Milk 30
4.3.2 Infrared Spectrophotometry of Milk and Dairy
Products 31
4.4 Results of Infrared Spectrophotometry of Milk
and Dairy Products 33
4.5 Infrared Spectrophotometer for Milk Analysis 38
4.6 Near-infrared Spectroscopy of Milk and Milk
Components 41
4.7 Instrumentation 41
4.8 Results of Near-infrared Spectroscopy of Milk 42
4.9 Fluorescence Spectroscopy of Milk and Milk
Components 47
4.10 Instrumentation 52
4.11 Results of Fluorescence Spectroscopy of Milk 53
4.11.1 Whole Milk 53
4.11.2 Proteins 54
4.11.3 Fat Acids 56
4.11.4 Vitamins 57
4.12 Identification of Milk Fluorophores 62
4.12.1 Selection of Excitation Wavelength 62
4.12.2 Decomposition of Fluorescence Spectra 64
Contents IX
4.13 Fluorometers for Milk Analysis 66
4.13.1 Fluorometer for Determination of Protein
and Fat Content in Milk 66
4.13.2 Laser-induced Fluorometry of Milk 66
4.14 Laser Light Scattering by Milk Particles 69
4.14.1 Theory of Light Scattering 69
4.14.2 Application of Theory of Light Scattering
to Milk Particles 71
4.15 Instrumentation 74
4.16 Results of Light Scattering by Milk Particles 74
4.17 Summary 75
4.18 References 79
5. Spectroscopic Analysis of Eggs 81
5.1 Properties of Eggs 81
5.1.1 Structure and Contents of the Egg 81
5.1.2 Eggshell Colour and Pigmentation 81
5.2 Current Problems of Egg Quality Evaluation 83
5.3 Absorption/Transmission Spectroscopy of Eggs in
Visible Part of Spectrum 83
5.4 Fluorescence Spectroscopy of Eggs 84
5.5 Defectoscopy of Eggshell 85
5.6 Instrumentation 85
5.7 Results of Spectroscopic Analysis of Eggs and Eggshells 87
5.7.1 Reflectance Spectra 87
5.7.2 Transmission Spectra 87
5.7.3 Fluorescence Spectra 88
5.7.4 Defectoscopy of Eggshell 89
5.8 Summary 90
5.9 References 91
6. Spectroscopic Analysis of Honey 93
6.1 Properties of Honey 93
6.1.1 Definition of Honey 93
6.1.2 Composition of Honey 93
6.2 Spectroscopic Analysis of Honey 94
6.3 Honey Samples 94
