Nondestructive Evaluation of Food Quality

Theory and Practice

  • Shyam N. Jha

Table of contents

  1. Front Matter
    Pages i-xi
  2. Shyam N. Jha
    Pages 1-16
  3. Shyam N. Jha
    Pages 17-40
  4. Sundaram Gunasekaran
    Pages 41-72
  5. Nabarun Bhattacharyya, Rajib Bandhopadhyay
    Pages 73-100
  6. Nachiket Kotwaliwale, Abhimannyu Kalne, Karan Singh
    Pages 101-140
  7. Shyam N. Jha
    Pages 141-212
  8. Byoung-Kwan Cho
    Pages 213-234
  9. Shyam N. Jha
    Pages 235-283
  10. Back Matter
    Pages 285-288

About this book

Introduction

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.

Keywords

Food safety evaluation NIR spectroscopy X-ray food food safety internal disorder reliable methods spectroscopy ultrasound

Editors and affiliations

  • Shyam N. Jha
    • 1
  1. 1., Engineering and Technology (CIPHET)Central Institute of Post-Harvest Eng. &LudhianaIndia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-15796-7
  • Copyright Information Springer-Verlag Berlin Heidelberg 2010
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-642-15795-0
  • Online ISBN 978-3-642-15796-7
  • About this book