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

click here to see books of related interest

ORDER NOW 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