Nondestructive Testing of Food Quality (Institute of Food Technologists Series)

Description

Nondestructive food testing is at the forefront of automation efforts to ensure the highest quality of safe foods and the efficient incorporation of new processes. The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into a successful venture.

The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives necessary to advance these technologies not only in food but also in the pharmaceutical sectors. Topics include:

ultrasound
near-infrared spectroscopy
mid-infrared spectroscopy
Raman spectroscopy
particle characterization
magnetic resonance imaging
electronic nose
z-nose
biosensors
capacitance sensors

The book fulfills the crucial need for a practical approach to sensor technology that is useful to food industry engineers and scientists. Research scientists in universities and industry consultants will find the experimental and testing protocols to be practical tools. Nondestructive Testing of Food Quality illustrates how achieving stable measurement conditions and applying corrective actions on the process line are greatly dependent not only on the technology and methods applied, but also on the planning and involvement of professionals with multidisciplinary training, including management.

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