Nondestructive Evaluation of Food Quality -

Nondestructive Evaluation of Food Quality

Theory and Practice

Shyam N. Jha (Herausgeber)

Buch | Softcover
XI, 288 Seiten
2014 | 2010
Springer Berlin (Verlag)
978-3-642-43543-0 (ISBN)
139,99 inkl. MwSt
This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) 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 14.11.2014
Zusatzinfo XI, 288 p.
Verlagsort Berlin
Sprache englisch
Maße 155 x 235 mm
Gewicht 468 g
Themenwelt Naturwissenschaften Chemie Analytische Chemie
Technik Lebensmitteltechnologie
Technik Maschinenbau
Schlagworte Food • Food Safety • Food safety evaluation • internal disorder • NIR spectroscopy • reliable methods • spectroscopy • Ultrasound • X-Ray
ISBN-10 3-642-43543-2 / 3642435432
ISBN-13 978-3-642-43543-0 / 9783642435430
Zustand Neuware
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