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Computer Vision Technology for Food Quality Evaluation
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergra...
Computational Fluid Dynamics in Food Processing
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist wo...
Modern Techniques for Food Authentication
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
Infrared Spectroscopy for Food Quality Analysis and Control
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the mos...
Emerging Technologies for Food Processing
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.* Each chapter is written by international experts presenting thorough research results and critical reviews* Includes a comprehensive list of recently published literature* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling
Handbook of Food Safety Engineering
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Hyperspectral Imaging for Food Quality Analysis and Control
Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instrum...
Thermal Food Processing
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Handbook of Frozen Food Processing and Packaging
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Handbook of Frozen Food Processing and Packaging
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
