Advanced Nondestructive Detection Technologies in Food
Advanced Nondestructive Detection Technologies in Food

Author: Quansheng Chen

Publisher: Springer Nature

Published: 2021-08-27

Total Pages: 344

ISBN-13: 9811633606

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This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection.

Colorimetric Sensors
Colorimetric Sensors

Author: Haroon Elrasheid Tahir

Publisher: Elsevier

Published: 2024-05-25

Total Pages: 344

ISBN-13: 0443132178

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Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit. - Serves as a valuable source for researchers interested in the fundamental, basic, and modern applications of colorimetric sensors/intelligent food packaging - Presents colorimetric sensors for use as rapid and cost-effective analytical tools to measure food safety and quality - Covers colorimetric sensors/intelligent food packaging fabricated from natural, and synthetic dyes, and nanotechnology-based biomolecules for the assessment of food safety and quality - Demonstrates methods for evaluating the authenticity and odorants crucial to consumer acceptance of food products - Considers future industrial application, commercialization, regulatory aspects of colorimetric sensors/ indicators, and global trends for monitoring food freshness

Proceedings of the International Conference on Computer Vision, High Performance Computing, Smart Devices and Networks
Proceedings of the International Conference on Computer Vision, High Performance Computing, Smart Devices and Networks

Author: Ch Satyanarayana

Publisher: Springer Nature

Published: 2022-11-09

Total Pages: 208

ISBN-13: 9811940444

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This book consists of selected peer-reviewed articles from the International Conference on Computer Vision, High Performance Computing, Smart Devices and Networks (CHSN-2020), held at JNTU, Kakinada, India. The theme and areas of the conference include vast scope for latest concepts and trends in communication engineering, information theory and networks, signal, image and speech processing, wireless and mobile communication, Internet of Things, and cybersecurity for societal causes and humanitarian applications. ​

Encyclopedia of Digital Agricultural Technologies
Encyclopedia of Digital Agricultural Technologies

Author: Qin Zhang

Publisher: Springer Nature

Published: 2023-10-11

Total Pages: 1636

ISBN-13: 3031248619

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Digital agriculture is an emerging concept of modern farming that refers to managing farms using modern Engineering, Information and Communication Technologies (EICT) aiming at increasing the overall efficiency of agricultural production, improving the quantity and quality of products, and optimizing the human labor required and natural resource consumption in operations. This encyclopedia is designed to collect the summaries of knowledge on as many as subjects or aspects relevant to ECIT for digital agriculture, present such knowledge in entries, and arrange them alphabetically by articles titles. Springer Major Reference Works platform offers Live Update capability. Our reference work takes full advantage of this feature, which allows for continuous improvement or revision of published content electronically. The Editorial Board Dr. Irwin R. Donis-Gonzalez, University of California Davis, Dept. Biological and Agricultural Engineering, Davis, USA (Section: Postharvest Technologies) Prof. Paul Heinemann, Pennsylvania State University, Department Head of Agricultural and Biological Engineering, PA, USA (Section: Technologies for Crop Production) Prof. Manoj Karkee, Washington State University, Center for Precision and Automated Agricultural Systems, Washington, USA (Section: Robotics and Automation Technologies) Prof. Minzan Li, China Agricultural University, Beijing, China (Section: Precision Agricultural Technologies) Prof. Dikai Liu, University of Technology Sydney (UTS),Faculty of Engineering & Information Technologies, Broadway NSW, Australia (Section: AI, Information and Communication Technologies) Prof. Tomas Norton, University of Leuven, Dept. of Biosystems, Heverlee Leuven, Belgium (Section: Technologies for Animal and Aquatic Production) Dr. Manuela Zude-Sasse, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Precision Horticulture, Potsdam, Germany (Section: Engineering and Mechanization Technologies)

Advanced Technologies For Meat Processing
Advanced Technologies For Meat Processing

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2006-03-21

Total Pages: 502

ISBN-13: 1420017314

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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.

Nondestructive Evaluation of Food Quality
Nondestructive Evaluation of Food Quality

Author: Shyam N. Jha

Publisher: Springer Science & Business Media

Published: 2010-11-30

Total Pages: 297

ISBN-13: 3642157963

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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, 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.

Advanced X-ray Detector Technologies
Advanced X-ray Detector Technologies

Author: Krzysztof (Kris) Iniewski

Publisher: Springer Nature

Published: 2022-01-10

Total Pages: 297

ISBN-13: 3030642798

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This book offers readers an overview of some of the most recent advances in the field of detectors for X-ray imaging. Coverage includes both technology and applications, with an in-depth review of the research topics from leading specialists in the field. Emphasis is on high-Z materials like CdTe, CZT and perovskites, since they offer the best implementation possibilities for direct conversion X-ray detectors. Authors discuss material challenges, detector operation physics and technology and readout integrated circuits required to detect signals processes by high-Z sensors.

Modern Techniques for Food Authentication
Modern Techniques for Food Authentication

Author: Da-Wen Sun

Publisher: Academic Press

Published: 2018-07-25

Total Pages: 808

ISBN-13: 0128142650

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Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques

Electromagnetic Technologies in Food Science
Electromagnetic Technologies in Food Science

Author: Vicente M. Gómez-López

Publisher: John Wiley & Sons

Published: 2021-12-13

Total Pages: 469

ISBN-13: 111975951X

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A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.