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Nondestructive Testing of Food Quality
Edited by Joseph Irudayaraj and Christoph Reh
Blackwell
December 2007
Hardback 384 pp ISBN 9780813828855
£105.00
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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.
Contents
1. An Overview of Sensor Technology in Practice: The User's View
2. The influence of Reference Methods on the Calibration of Indirect Methods
3. Ultrasound: New Tools for Product Improvement
4. Use of Near Infrared Spectroscopy in the Food Industry
5. Application of Mid-infrared Spectroscopy to Food Processing Systems
6. Applications of Raman Spectroscopy for Food Quality Measurement
7. Particle Sizing in the Food and Beverage Industry
8. Online Image Analysis of Particulate Materials
9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonanace
10. Electronic Nose Applications in the Food Industry
11. Biosensors: A Theoretical Approach to Understanding Practical Systems
12. Techniques Based on the Measurement of Electrical Permittivity
To find similar publications, click on a keyword below:
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