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Professional Food Analysis Book
from C.H.I.P.S.

Nondestructive Food Evaluation
Techniques to Analyze Properties and Quality

edited by Sundaram Gunasekaran

This comprehensive reference-text illustrates significant advances in optical, magnetic, ultrasonic, mechanical, and biological nondestructive evaluation techniques for on-line automatic control of food quality evaluation, including x-ray tomography.

Nondestructive Food Evaluation presents current advances in computer vision, x-ray imaging, ultrasonics, biosensors, and data analysis, and compares new developments in sensors and measurement techniques!

Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality

  • describes nuclear magnetic resonance (NMR) and magnetic resonance imaging
  • (MRI) in the analysis of water mobility, glass transition process, observation of water and fat distribution, and internal food blemishes
  • introduces the physics of high-frequency sound and measurement of ultrasonic properties in foods
  • demonstrates dynamic, vibrational, and low-intensity impact experimentation in food texture testing
  • highlights the "electronic nose" as well as semiconductor, metal oxide, surface acoustic wave, and conducting polymer odor sensors
  • demonstrates linear viscoelastic and firmness quantification methods
  • explores visible, near infrared spectroscopy (NIR), and Fourier
  • transform infrared spectroscopy (FTIR) in food analysis
  • and more!

Written by active researchers and experts in the field, Nondestructive Food Evaluation is a much-needed reference for food scientists and technologists; food and agricultural engineers; toxicologists; food, cereal, and analytical chemists and biochemists; and food regulatory officials; and an outstanding text for upper-level undergraduate and graduate students in these disciplines.

Contents:

  1. Optical Methods: Visible, NIR, and FTIR Spectroscopy
  2. Computer Vision
  3. Delayed Light Emission and Fluorescence
  4. X-Ray Imaging for Classifying Food Products Based on Internal Defects
  5. Nuclear Magnetic Resonance Techniques and Their Application in Food Quality Analysis
  6. Ultrasonics
  7. Firmness-Measurement Methods
  8. Linear Viscoelastic Methods
  9. Biosensors in Food Quality Evaluation
  10. New Techniques for Food Quality Data Analysis and Control
Index

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Nondestructive Food Evaluation:
Techniques to Analyze Properties and Quality
edited by Sundaram Gunasekaran

423 pages $198.95 + shipping
Texas residents please add 6.75 % sales tax

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