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Emerging non-destructive technologies for food quality analysis

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Emerging non-destructive technologies for food quality analysis / edited by C. K. Sunil ... [et al.].
其他作者:	Sunil, C. K.
出版者:	Cham :Springer Nature Switzerland : : 2025.,
面頁冊數:	vi, 559 p. :ill. (chiefly col.), digital ;24 cm.
內容註:	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.
Contained By:	Springer Nature eBook
標題:	Food - Testing. -
電子資源:	https://doi.org/10.1007/978-3-031-95048-3
ISBN:	9783031950483

Emerging non-destructive technologies for food quality analysis
Emerging non-destructive technologies for food quality analysis [electronic resource] /edited by C. K. Sunil ... [et al.]. - Cham :Springer Nature Switzerland :2025. - vi, 559 p. :ill. (chiefly col.), digital ;24 cm.

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.

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.

ISBN: 9783031950483

Standard No.: 10.1007/978-3-031-95048-3doiSubjects--Topical Terms:

1602496
Food
--Testing.

LC Class. No.: TP372.5

Dewey Class. No.: 664.07

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520 $a 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.
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