Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.

Features:

• Explains new sophisticated food quality evaluation systems including nondestructive testing techniques
• Provides basic information on food quality parameters such as color, texture, shape and size, flavor and chemical composition
• Describes the role of the electronic nose in food quality testing
• Covers artificial intelligence systems used for sensory evaluation
• Discusses the use of nanotechnology in food quality control

The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods.

Coverage includes:

• artificial intelligence systems for sensory evaluation, as well as computer vision
• NIR, NMR and MRI; sonic and ultrasonic systems
• multi-spectral and hyper-spectral imaging systems
• electronic nose

The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.

Contents

1. Introduction
2. Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods
3. Sensory Evaluation Using Artificial Intelligence
4. Application of Computer Vision Systems for Objective Assessment of Food Qualities
5. NIR Spectroscopy for Chemical Composition and Internal Quality in Foods
6. Quality Measurements Using Nuclear Magnetic Resonance and Magnetic Resonance Imaging
7. Ultrasound Systems for Food Quality Evaluation
8. Hyperspectral and Multispectral Imaging Technique for Food Quality and Safety Inspection
9. Electronic Nose for Detection of Food Flavor and Volatile Components
10. Biosensors for Evaluating Food Quality and Safety
11. Nanotechnology in Food Quality and Safety Evaluation Systems

Index

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