Sunil / Rawson / Chidanand Emerging Non-destructive Technologies for Food Quality Analysis

1. Auflage 2025
ISBN: 978-3-031-95048-3
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 559 Seiten

Reihe: Chemistry and Materials Science

Non-destructive quality analysis refers to a method of food testing that is designed explicitly to eliminate the potential of damage to the food quality. There are various techniques by which this approach may be applied, all of which are being used recently for quality analysis, which provides important information on food characteristics such as texture, structure, and mechanical, physical and chemical properties. Conventional methods of quality analysis are time consuming, expensive and invasive in nature, particularly for long-duration analysis. Non-destructive methods have thus become highly appealing for their potential to reduce cost and waste and to shorten processing times. These approaches not only preserve the integrity of the product but also expedite the analysis process.  

The most common non-destructive methods used include machine vision, Spectroscopy, E-nose/tongue, Ultrasonics, and hyperspectral imaging, among others. While these methods have been in practice for some time, the technological advancements of the last decade have improved the precision and reliability of these tools, making them more popular. 

An overview of the dominant non-destructive methods, including the more novel technologies such as biosensors and terahertz application, have not until now been comprehensively covered in the form of a research volume. Emerging Non-destructive Technologies for Food Quality Analysis brings together detailed information on all these most current advances in technology and elucidates their application in food processing. Covering theory, principle, recent advances and practical applications in food analysis, this book will be an invaluable reference for students, researchers, food trainers and industry personnel.

Zielgruppe

Research

Autoren/Hrsg.

Sunil, C. K.

Rawson, Ashish

Chidanand, D. V.

Shanmugasundaram, S.

Inhaltsverzeichnis

Food Quality and Analysis.- Spectroscopy-Optical Methods- Visible, NIR, FTIR.- Nuclear Magnetic Resonance.- Computer vision systems.- X-ray, CT, and MRI.- Hyperspectral Imaging.- Multispectral Imaging.- Backscattering Imaging.- Biospeckle Imaging.- Thermal Imaging.- Terahertz Spectroscopy.- Ultrasonics.-Electronic Nose and Electronic Tongue.- Biosensors.

Über Autor(innen)

C. K. Sunil, PhD, has over 21 years of teaching, research, and industry experience. His area of research includes processing of millet, design and development of processing machinery, non-destructive technologies, application of novel thermal and nonthermal technologies, and valorisation of processing waste. He serves as editorial board member for international journals and as a peer reviewer for several food journals. 

Ashish Rawson, PhD, has obtained his PhD from the National University of Ireland Galway in collaboration with Teagasc Food Research Centre Ashtown, Dublin. He has over 19 years of experience in teaching and research. His area of research includes thermal and non-thermal processing technologies, food by-product valorisation, and food safety. He serves as editor/editorial board member of various international journals and reviewer of leading food journals.

D.V. Chidanand, PhD, has over 20 years of teaching, research, and industry experience. His area of research includes processing and preservation of fruits and vegetables, milk and milk products, application of thermal and non-thermal technologies in food. He serves as an expert member on national regulatory and advisory bodies and academic council member of different institutes.

S. Shanmugasundaram, PhD has an illustrious career spanning over two decades and has made significant contributions to academia and research. His current area of research includes design and development of biosensors, thermal and non-thermal technologies and their applications in food. He has won various awards for his recognition in academics and research.