Infrared Spectroscopy for Food Quality Analysis and Control Book
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Infrared Spectroscopy for Food Quality Analysis and Control


  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release Date : 2009-03-05
  • Genre: Technology & Engineering
  • Pages : 448
  • ISBN 10 : 008092087X
  • Total Read : 61
  • File Size : 11,6 Mb

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Infrared Spectroscopy for Food Quality Analysis and Control Summary:

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 most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. *Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control *Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application *Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Hyperspectral Imaging for Food Quality Analysis and Control Book

Hyperspectral Imaging for Food Quality Analysis and Control


  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2010-06-29
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 0080886280
  • Total Read : 97
  • File Size : 16,7 Mb

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Hyperspectral Imaging for Food Quality Analysis and Control Summary:

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 instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation Includes real-world, practical application to demonstrate the viability and challenges of working with this technology Provides necessary information for making correct determination on use of hyperspectral imaging

Spectroscopic Techniques   Artificial Intelligence for Food and Beverage Analysis Book

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis


  • Author : Ashutosh Kumar Shukla
  • Publisher : Springer Nature
  • Release Date : 2020-08-20
  • Genre: Medical
  • Pages : 121
  • ISBN 10 : 9789811564956
  • Total Read : 95
  • File Size : 19,5 Mb

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Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis Summary:

This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Advanced Spectroscopic Techniques for Food Quality Book

Advanced Spectroscopic Techniques for Food Quality


  • Author : Ashutosh Kumar Shukla
  • Publisher : Royal Society of Chemistry
  • Release Date : 2022-05-20
  • Genre: Science
  • Pages : 246
  • ISBN 10 : 9781839165856
  • Total Read : 76
  • File Size : 8,9 Mb

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Advanced Spectroscopic Techniques for Food Quality Summary:

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

Emerging Technologies for Food Quality and Food Safety Evaluation Book

Emerging Technologies for Food Quality and Food Safety Evaluation


  • Author : Yong-Jin Cho
  • Publisher : CRC Press
  • Release Date : 2011-03-09
  • Genre: Technology & Engineering
  • Pages : 378
  • ISBN 10 : 9781439815250
  • Total Read : 97
  • File Size : 18,8 Mb

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Emerging Technologies for Food Quality and Food Safety Evaluation Summary:

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,

Mathematical and Statistical Methods in Food Science and Technology Book

Mathematical and Statistical Methods in Food Science and Technology


  • Author : Daniel Granato
  • Publisher : John Wiley & Sons
  • Release Date : 2014-03-03
  • Genre: Technology & Engineering
  • Pages : 540
  • ISBN 10 : 9781118433683
  • Total Read : 77
  • File Size : 13,8 Mb

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Mathematical and Statistical Methods in Food Science and Technology Summary:

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Applications of Vibrational Spectroscopy in Food Science  2 Volume Set Book

Applications of Vibrational Spectroscopy in Food Science 2 Volume Set


  • Author : Eunice Li-Chan
  • Publisher : John Wiley & Sons
  • Release Date : 2010-11-01
  • Genre: Science
  • Pages : 739
  • ISBN 10 : 9780470742990
  • Total Read : 75
  • File Size : 12,8 Mb

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Applications of Vibrational Spectroscopy in Food Science 2 Volume Set Summary:

Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.