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In-Line Process and Product Control Using Spectroscopy and Multivariate Calibration

Summary: [This abstract is based on the authors' abstract.]A case study from the food industry examines the extension of end-product quality to incorporate the shelf life of the product. Examples demonstrate that product quality deteriorates as a function of time. The use of in-line spectroscopy is discussed as a means of relating variations in input parameters and process variables to final product quality over the shelf life of the product. Multivariate statistical process control and monitoring issues are also considered.

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