Nondestructive Testing of Food Quality (eBook)

Joseph Irudayaraj, Christoph Reh (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
384 Seiten
John Wiley & Sons (Verlag)
978-0-470-38828-0 (ISBN)

Infos

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.

Autor

Joseph Irudayaraj, PhD, is an associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN. With over 15 years of research and teaching experience in biological and food engineering, Dr. Irudayaraj has been a faculty member at the University of Saskatchewan, Utah State University, and Penn State. His current role at Purdue is to develop micro and nanosensors for food, health, and environmental applications. Christoph Reh, PhD, is a research scientist at Nestlé Research Center, Lausanne, Switzerland working on scientific projects for innovative beverage concepts. Prior to his appointment he was involved for more than 10 years in process analytics including non-destructive testing for factory application and physico-chemical characterization of foods.

Inhalt

1. An Overview of Sensor Technology in Practice: The User'sView.

Christoph Reh.

2. The influence of Reference Methods on theCalibration of Indirect Methods.

Heinz D. Isengard.

3. Ultrasound: New Tools for ProductImprovement.

Ibrahim Gulseren and John. N. Coupland.

4. Use of Near Infrared Spectroscopy in the FoodIndustry.

Andreas Niemoeller and Dagmar Behmer.

5. Application of Mid-infrared Spectroscopy to FoodProcessing Systems.

Colette C. Fagan and Colm P. O'Donnell.

6. Applications of Raman Spectroscopy for Food QualityMeasurement.

Ramazan Kizil and Joseph Irudayaraj.

7. Particle Sizing in the Food and BeverageIndustry.

Darrell Bancarz, Deborah Huck, Michael Kaszuba, David Pugh andStephen Ward-Smith.

8. Online Image Analysis of Particulate Materials.

Peter Schirg.

9. Recent Advances in Nondestructive Testing withNuclear Magnetic Resonanace.

Michael J. McCarthy and Young Jin Choi.

10. Electronic Nose Applications in the FoodIndustry.

Parameswarakuma Mallikarjunan.

11. Biosensors: A Theoretical Approach toUnderstanding Practical Systems.

Yegermal Atalay, Pieter Verbevon, Steven Vermir and JeroenLammertyn.

12. Techniques Based on the Measurement of ElectricalPermittivity.

Malcolm Byars

Produkt-Details

• Erscheint lt. Verlag: 28.6.2008
• Reihe/Serie: Institute of Food Technologists Series
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: food engineering • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Lebensmitteltechnik
• ISBN-10: 0-470-38828-5 / 0470388285
• ISBN-13: 978-0-470-38828-0 / 9780470388280