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Nondestructive Evaluation of Food Quality

Theory and Practice

Shyam N. Jha (Herausgeber)

Buch | Hardcover

XI, 288 Seiten

2010 | 2010
Springer Berlin (Verlag)
978-3-642-15795-0 (ISBN)

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Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, Fourier transformed infrared 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.

Food Quality and Safety: An Overview.- Colour Measurements and Modeling.- Computer Vision Systems.- Electronic Nose and Electronic Tongue.- Radiography, CT and MRI.- Near Infrared Spectroscopy.- Ultrasonic Technology.- Miscellaneous Techniques.

Erscheint lt. Verlag	1.12.2010
Zusatzinfo	XI, 288 p.
Verlagsort	Berlin
Sprache	englisch
Maße	155 x 235 mm
Gewicht	652 g
Themenwelt	Naturwissenschaften ► Chemie ► Analytische Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Maschinenbau
Schlagworte	Food • Food Safety • Food safety evaluation • internal disorder • Lebensmittel • Nahrung • NIR spectroscopy • reliable methods • spectroscopy • Ultrasound • X-Ray
ISBN-10	3-642-15795-5 / 3642157955
ISBN-13	978-3-642-15795-0 / 9783642157950
Zustand	Neuware