Nondestructive Testing Of Food Quality

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Nondestructive Evaluation Of Food Quality

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Author : Shyam N. Jha
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-11-30

Nondestructive Evaluation Of Food Quality written by Shyam N. Jha and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-30 with Science categories.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Nondestructive Testing Of Food Quality

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Author : Joseph Irudayaraj
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02

Nondestructive Testing Of Food Quality written by Joseph Irudayaraj and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.

The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.

Nondestructive Evaluation Of Food Quality

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Author : Shyam N. Jha
language : en
Publisher: Springer
Release Date : 2010-12-01

Nondestructive Evaluation Of Food Quality written by Shyam N. Jha and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-01 with Science categories.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Nondestructive Food Evaluation

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Author : Sundaram Gunasekaran
language : en
Publisher: CRC Press
Release Date : 2000-12-06

Nondestructive Food Evaluation written by Sundaram Gunasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-12-06 with Technology & Engineering categories.

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

Applications Of Vibrational Spectroscopy In Food Science 2 Volume Set

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Author : Eunice Li-Chan
language : en
Publisher: John Wiley & Sons
Release Date : 2010-11-01

Applications Of Vibrational Spectroscopy In Food Science 2 Volume Set written by Eunice Li-Chan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-01 with Science categories.

Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.

Spectroscopic Methods In Food Analysis

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Author : Adriana S. Franca
language : en
Publisher: CRC Press
Release Date : 2017-12-14

Spectroscopic Methods In Food Analysis written by Adriana S. Franca and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-14 with Science categories.

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Instrumental Assessment Of Food Sensory Quality

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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2013-09-30

Instrumental Assessment Of Food Sensory Quality written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality

Food Chemistry

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Author : Mousumi Sen
language : en
Publisher: John Wiley & Sons
Release Date : 2022-01-19

Food Chemistry written by Mousumi Sen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-19 with Technology & Engineering categories.

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Advances In Preservation And Processing Technologies Of Fruits And Vegetables

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Author : S. Rajarathnam
language : en
Publisher: New India Publishing
Release Date : 2011-01-15

Advances In Preservation And Processing Technologies Of Fruits And Vegetables written by S. Rajarathnam and has been published by New India Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-15 with Technology & Engineering categories.

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last

Financial Justification Of Nondestructive Testing

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Author : Emmanuel P. Papadakis
language : en
Publisher: CRC Press
Release Date : 2006-08-15

Financial Justification Of Nondestructive Testing written by Emmanuel P. Papadakis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-15 with Business & Economics categories.

Demonstrating how to apply financial formulas to prove or disprove the utility of 100% Nondesctructive testing (NDT), this book helps readers build the financial case for their NDT projects. It not only explains how 100% inspection by high-tech methods can save money for a manufacturing organization, but also how to justify this cost. Providing examples of successful NDT implementation drawn from factory situations, the author describes high-tech inspection technology in the context of modern ISO Quality Standards, TQM theory, and Statistical Process Control. Placing NDT in the historical context of quality and inspection, the book provides three methods of calculation for proving its validity.