Imaging Technologies and Data Processing for Food Engineers

  • Nesli Sozer

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-x
  2. Ulla Holopainen-Mantila, Mari Raulio
    Pages 1-39
  3. Anna-Stiina Jääskeläinen, Leonardo Galvis Rojas, Carlo G. Bertinetto
    Pages 41-68
  4. Richard Bernewitz, Gisela Guthausen, Heike P. Schuchmann
    Pages 69-98
  5. Dilek Ercili-Cura
    Pages 99-128
  6. Filiz Koksel, Martin G. Scanlon
    Pages 129-167
  7. Syed Ariful Alam, Nesli Sozer
    Pages 169-196
  8. Ilkem Demirkesen Mert, Gulum Sumnu, Serpil Sahin
    Pages 197-242
  9. Jarupat Luecha, Jozef L. Kokini
    Pages 243-267
  10. Natalia Hernández-Sánchez, Guillermo P. Moreda, Ana Herre-ro-Langreo, Ángela Melado-Herreros
    Pages 269-309
  11. Yang Tao, Xin Chen, Lu Jiang
    Pages 335-349
  12. Back Matter
    Pages 351-353

About this book


Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

This book also:

  • Provides in-depth view of raw material characterization and process control
  • Covers structure-functionality and structure-texture relationships
  • Reviews applications to emerging areas of food science with an insight into future trends


Data analysis Food characterization Food quality Food structure analysis Imaging in food Microscopy

Editors and affiliations

  • Nesli Sozer
    • 1
  1. 1.VTT Technical Research Centre of FinlandEspooFinland

Bibliographic information