Infrared Spectroscopy For Food Quality Analysis And Control

Author : Da-Wen Sun
Publisher : Academic Press
Page : 445 pages
File Size : 55,6 Mb
Release : 2009-03-05
Category : Technology & Engineering
ISBN : 9780080920870

Get Book

Infrared Spectroscopy for Food Quality Analysis and Control by Da-Wen Sun Pdf

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

Author : Da-Wen Sun
Publisher : Unknown
Page : 428 pages
File Size : 43,5 Mb
Release : 2009
Category : Electronic book
ISBN : OCLC:990394663

Get Book

Infrared spectroscopy for food quality analysis and control by Da-Wen Sun Pdf

Annotation 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.

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 902 pages
File Size : 42,6 Mb
Release : 2017-12-14
Category : Science
ISBN : 9781351648790

Get Book

Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet Pdf

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
Page : 261 pages
File Size : 44,8 Mb
Release : 2022-05-20
Category : Science
ISBN : 9781839164040

Get Book

Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla Pdf

This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Author : Daniel A. Medina,Amanda M. Laine
Publisher : Unknown
Page : 0 pages
File Size : 53,8 Mb
Release : 2011
Category : Food
ISBN : 1611229170

Get Book

Food Quality by Daniel A. Medina,Amanda M. Laine Pdf

This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to assure food quality and safety.

Author : B. G. Osborne,T. Fearn
Publisher : Longman Scientific and Technical
Page : 216 pages
File Size : 42,6 Mb
Release : 1986
Category : Food
ISBN : CORNELL:31924003762329

Get Book

Near Infrared Spectroscopy in Food Analysis by B. G. Osborne,T. Fearn Pdf

Author : Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 45,5 Mb
Release : 2006-09-18
Category : Science
ISBN : 9780470047699

Get Book

Near-Infrared Spectroscopy in Food Science and Technology by Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy Pdf

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Author : Leo M. L. Nollet,Fidel Toldrá,Y. H. Hui
Publisher : John Wiley & Sons
Page : 386 pages
File Size : 41,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276525

Get Book

Advances in Food Diagnostics by Leo M. L. Nollet,Fidel Toldrá,Y. H. Hui Pdf

Food diagnostics is a relatively new and emerging area fuelled inlarge part by the ever-increasing demand for food safety.Advances in Food Diagnostics provides the most updated,comprehensive professional reference source available, coveringsophisticated diagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team of internationalcontributors address the most recent advances in food diagnosticsthrough multiple approaches: reviewing novel technologies toevaluate fresh products; describing and analyzing in depth severalspecific modern diagnostics; providing an analysis of dataprocessing; and discussing global marketing with an insight intofuture trends. While covering conventional (typically lab-based) methods ofanalysis, the book focuses on leading-edge technologies that arebeing or about to be introduced. The book looks at areas such asfood quality assurance, safety and traceability. Issues such asimproved quality control, monitoring pesticide and herbicideresidues in food, determining the nutritional content of food anddistinguishing between GM and "conventional" foodstuffs arecovered. Advances in Food Diagnostics offers the foodprofessional what its title promises – the latest advances infood diagnostics and analysis.

Author : Joseph Irudayaraj,Christoph Reh
Publisher : John Wiley & Sons
Page : 382 pages
File Size : 52,8 Mb
Release : 2008-06-02
Category : Technology & Engineering
ISBN : 9780470388280

Get Book

Nondestructive Testing of Food Quality by Joseph Irudayaraj,Christoph Reh Pdf

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 success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.

Author : Eunice Li-Chan,John M. Chalmers,Peter R. Griffiths
Publisher : John Wiley & Sons
Page : 753 pages
File Size : 55,6 Mb
Release : 2010-11-01
Category : Science
ISBN : 9780470742990

Get Book

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set by Eunice Li-Chan,John M. Chalmers,Peter R. Griffiths Pdf

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.

Author : Yong-Jin Cho,Sukwon Kang
Publisher : CRC Press
Page : 378 pages
File Size : 42,9 Mb
Release : 2011-03-09
Category : Technology & Engineering
ISBN : 9781439815250

Get Book

Emerging Technologies for Food Quality and Food Safety Evaluation by Yong-Jin Cho,Sukwon Kang Pdf

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,

Author : Daniel Granato,Gastón Ares
Publisher : John Wiley & Sons
Page : 540 pages
File Size : 47,8 Mb
Release : 2014-03-03
Category : Technology & Engineering
ISBN : 9781118433683

Get Book

Mathematical and Statistical Methods in Food Science and Technology by Daniel Granato,Gastón Ares Pdf

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.

Author : Jian Zhong,Xichang Wang
Publisher : Woodhead Publishing
Page : 914 pages
File Size : 49,5 Mb
Release : 2019-04-16
Category : Technology & Engineering
ISBN : 9780128142189

Get Book

Evaluation Technologies for Food Quality by Jian Zhong,Xichang Wang Pdf

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 664 pages
File Size : 51,9 Mb
Release : 2017-12-14
Category : Science
ISBN : 9781498754644

Get Book

Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet Pdf

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Author : Colm P. O'Donnell,Colette Fagan,P.J. Cullen
Publisher : Springer
Page : 301 pages
File Size : 42,7 Mb
Release : 2014-11-03
Category : Technology & Engineering
ISBN : 9781493903115

Get Book

Process Analytical Technology for the Food Industry by Colm P. O'Donnell,Colette Fagan,P.J. Cullen Pdf

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.