Nondestructive Evaluation of Food Quality Theory and Practice /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Jha, Shyam N. (Editor)
• Format: Electronic
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2010.
• Subjects: Chemistry.; Analytical biochemistry.; Food science.; Surfaces (Physics).; Chemistry/Food Science, general.; Analytical Chemistry.; Characterization and Evaluation of Materials.; Food Science.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-3-642-15796-7

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 s...

Table of Contents:

• Food Quality and Safety: An Overview
• Colour Measurements and Modeling
• Computer Vision Systems
• Electronic Nose and Electronic Tongue
• Radiography, CT and MRI Near Infrared Spectroscopy
• Ultrasonic Technology
• Miscellaneous Techniques.