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Zeszyty Naukowe MWSE w Tarnowie » 2017, Atanassova Stefka, nr 4(36), Produkcja żywności, Veleva-Doneva Petya, Zhelyazkov Georgi » ,

PETYA VELEVA-DONEVA, STEFKA ATANASSOVA, GEORGI ZHELYAZKOV: Innowacyjne metody inżynieryjne w ocenie jakości i bezpieczeństwa żywności

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    ABSTRAKT: Wzrost poziomu aktywności i jakości życia człowieka zależy od wielu czynników. Jednym z nich jest bezpieczeństwo i wysoka jakość dostarczanej żywności. Postęp, jaki dokonał się w obszarze technologii, technik pomiarowych i narzędzi przetwarzania danych, umożliwił rozwój innowacyjnych metod inżynieryjnych dających gwarancję wysokiej skuteczności kontroli jakości żywności i zdrowia publicznego. W artykule przedstawiono analizę spektralną bliskiej podczerwieni i akwapotomikę jako nieinwazyjne i szybkie metody oceny jakości żywności przez obserwację pasm absorpcji wody.

    SŁOWA KLUCZOWE: spektroskopia bliskiej podczerwieni, akwapotomika, wielowymiarowa analiza danych, bezpieczeństwo i kontrola żywności

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