Emerging Technologies for Food Quality and Food Safety Evaluation Contemporary Food Engineering Series
Coordonnateurs : Cho Yong-Jin, Kang Sukwon
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.
Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.
Introduction. Instrumental Techniques for Measurement of Textural and Rheological Properties. Sensory Evaluation Using Artificial Intelligence. Computer Vision for Measuring Shape, Size and Color in Foods. NIR for Chemical Compositions and Internal Quality in Foods. NMR and MR1 for Food Quality Evaluation. Sonic and Ultrasonic Systems for Food Quality Evaluation. Multispectral and Hyperspectral Imaging Technique for Food Quality and Safety Detection. Electronic Nose for Detection of Food Flavor and Volatile Components. Biosensors for Evaluating Food Quality and Safety. Nanotechnology in Food Quality and Safety Evaluation System.
Date de parution : 10-2016
15.6x23.4 cm
Date de parution : 04-2011
Ouvrage de 384 p.
15.6x23.4 cm
Thèmes d’Emerging Technologies for Food Quality and Food Safety... :
Mots-clés :
Moisture Content; QCM; food quality and safety; Fuzzy Sets; food quality parameters; Electronic Nose; sensory evaluation; Membership Functions; sonic and ultrasonic systems; Energy Sources; NIR; NMR and MRI; Membership Degrees; multi-spectral and hyper-spectral imaging systems; Line Scan Imaging; Shear Rate; Hyperspectral Imaging; T1 Dm; Time Sweep Test; RGB Data; CLS Method; RGB Value; Relaxation Time Constant; Input Fuzzy Set; QCM Sensor; Golden Delicious Apples; Olive Accessions; Left Bα; Apparent Elastic Modulus; Turbo Flash; Hyperspectral Image Data; Fuzzy Relation