商品描述
Non-destructive quality analysis refers to a method of food testing that is designed explicitly to eliminate the potential of damage to the food quality. There are various techniques by which this approach may be applied, all of which are being used recently for quality analysis, which provides important information on food characteristics such as texture, structure, and mechanical, physical and chemical properties. Conventional methods of quality analysis are time consuming, expensive and invasive in nature, particularly for long-duration analysis. Non-destructive methods have thus become highly appealing for their potential to reduce cost and waste and to shorten processing times. These approaches not only preserve the integrity of the product but also expedite the analysis process. The most common non-destructive methods used include machine vision, Spectroscopy, E-nose/tongue, Ultrasonics, and hyperspectral imaging, among others. While these methods have been in practice for some time, the technological advancements of the last decade have improved the precision and reliability of these tools, making them more popular.
An overview of the dominant non-destructive methods, including the more novel technologies such as biosensors and terahertz application, have not until now been comprehensively covered in the form of a research volume. Emerging Non-destructive Technologies for Food Quality Analysis brings together detailed information on all these most current advances in technology and elucidates their application in food processing. Covering theory, principle, recent advances and practical applications in food analysis, this book will be an invaluable reference for students, researchers, food trainers and industry personnel.
商品描述(中文翻譯)
非破壞性品質分析是指一種食品測試方法，旨在明確消除對食品品質造成損害的潛在風險。這種方法可以應用多種技術，最近都被用於品質分析，提供有關食品特性的重要資訊，例如質地、結構以及機械、物理和化學性質。傳統的品質分析方法通常耗時、成本高且具有侵入性，特別是在長時間分析的情況下。因此，非破壞性方法因其潛在的成本和浪費減少以及縮短處理時間而變得非常吸引人。這些方法不僅保護了產品的完整性，還加快了分析過程。
最常用的非破壞性方法包括機器視覺、光譜學、電子鼻/舌、超聲波和高光譜成像等。雖然這些方法已經實施了一段時間，但過去十年的技術進步提高了這些工具的精確性和可靠性，使其變得更加受歡迎。
對於主導的非破壞性方法的概述，包括更具創新性的技術，如生物感測器和太赫茲應用，直到現在尚未以研究專著的形式進行全面的涵蓋。《新興非破壞性技術在食品品質分析中的應用》匯集了有關這些最新技術進展的詳細資訊，並闡明了它們在食品加工中的應用。這本書涵蓋了理論、原則、最近的進展和食品分析的實際應用，將成為學生、研究人員、食品培訓師和行業人員的重要參考資料。
作者簡介
C. K. Sunil, PhD, has over 21 years of teaching, research, and industry experience. His area of research includes processing of millet, design and development of processing machinery, non-destructive technologies, application of novel thermal and nonthermal technologies, and valorisation of processing waste. He serves as editorial board member for international journals and as a peer reviewer for several food journals. Ashish Rawson, PhD, has obtained his PhD from the National University of Ireland Galway in collaboration with Teagasc Food Research Centre Ashtown, Dublin. He has over 19 years of experience in teaching and research. His area of research includes thermal and non-thermal processing technologies, food by-product valorisation, and food safety. He serves as editor/editorial board member of various international journals and reviewer of leading food journals. D.V. Chidanand, PhD, has over 20 years of teaching, research, and industry experience. His area of research includes processing and preservation of fruits and vegetables, milk and milk products, application of thermal and non-thermal technologies in food. He serves as an expert member on national regulatory and advisory bodies and academic council member of different institutes. S. Shanmugasundaram, PhD has an illustrious career spanning over two decades and has made significant contributions to academia and research. His current area of research includes design and development of biosensors, thermal and non-thermal technologies and their applications in food. He has won various awards for his recognition in academics and research.
作者簡介(中文翻譯)
C. K. Sunil, PhD, 擁有超過21年的教學、研究和產業經驗。他的研究領域包括小米的加工、加工機械的設計與開發、非破壞性技術、新型熱處理和非熱處理技術的應用，以及加工廢料的增值。他擔任多本國際期刊的編輯委員會成員，並為多個食品期刊擔任同行評審。 Ashish Rawson, PhD, 在與都柏林Teagasc食品研究中心的合作下，從愛爾蘭國立大學高威校區獲得博士學位。他擁有超過19年的教學和研究經驗。他的研究領域包括熱處理和非熱處理技術、食品副產品的增值以及食品安全。他擔任多本國際期刊的編輯/編輯委員會成員，並為多個領先的食品期刊擔任評審。 D.V. Chidanand, PhD, 擁有超過20年的教學、研究和產業經驗。他的研究領域包括水果和蔬菜的加工與保存、牛奶及乳製品、以及熱處理和非熱處理技術在食品中的應用。他擔任國家監管和諮詢機構的專家成員，以及不同機構的學術委員會成員。 S. Shanmugasundaram, PhD擁有超過二十年的卓越職業生涯，對學術和研究做出了重大貢獻。他目前的研究領域包括生物感測器的設計與開發、熱處理和非熱處理技術及其在食品中的應用。他因在學術和研究方面的成就而獲得多項獎項。
