國立高雄大學圖資館 |

Language: English

Back

Emerging non-destructive technologies for food quality analysis

Record Type:	Electronic resources : Monograph/item
Title/Author:	Emerging non-destructive technologies for food quality analysis edited by C. K. Sunil ... [et al.].
other author:	Sunil, C. K.
Published:	Cham :Springer Nature Switzerland :2025.
Description:	vi, 559 p. :ill. (chiefly col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodTesting.
Online resource:	https://doi.org/10.1007/978-3-031-95048-3
ISBN:	9783031950483$q(electronic bk.)

Emerging non-destructive technologies for food quality analysis
Emerging non-destructive technologies for food quality analysis [electronic resource] /edited by C. K. Sunil ... [et al.]. - Cham :Springer Nature Switzerland :2025. - vi, 559 p. :ill. (chiefly col.), digital ;24 cm.

Food Quality and Analysis -- Spectroscopy-Optical Methods- Visible, NIR, FTIR -- Nuclear Magnetic Resonance -- Computer vision systems -- X-ray, CT, and MRI -- Hyperspectral Imaging -- Multispectral Imaging -- Backscattering Imaging -- Biospeckle Imaging -- Thermal Imaging -- Terahertz Spectroscopy -- Ultrasonics -- Electronic Nose and Electronic Tongue -- Biosensors.

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.

ISBN: 9783031950483$q(electronic bk.)

Standard No.: 10.1007/978-3-031-95048-3doiSubjects--Topical Terms:

574966
Food
--Testing.

LC Class. No.: TP372.5

Dewey Class. No.: 664.07

Emerging non-destructive technologies for food quality analysis
LDR:03146nmm a2200325 a 4500 001 688400
003 DE-He213
005 20250927093444.0
006 m d
007 cr nn 008maaau
008 260318s2025 sz s 0 eng d
020 $a 9783031950483$q(electronic bk.)
020 $a 9783031950476$q(paper)
024 7 $a 10.1007/978-3-031-95048-3 $2 doi
035 $a 978-3-031-95048-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TP372.5
072 7 $a PNF $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PND $2 thema
082 0 4 $a 664.07 $2 23
090 $a TP372.5 $b .E53 2025
245 0 0 $a Emerging non-destructive technologies for food quality analysis $h [electronic resource] / $c edited by C. K. Sunil ... [et al.].
260 $a Cham : $b Springer Nature Switzerland : $b Imprint: Springer, $c 2025.
300 $a vi, 559 p. : $b ill. (chiefly col.), digital ; $c 24 cm.
505 0 $a Food Quality and Analysis -- Spectroscopy-Optical Methods- Visible, NIR, FTIR -- Nuclear Magnetic Resonance -- Computer vision systems -- X-ray, CT, and MRI -- Hyperspectral Imaging -- Multispectral Imaging -- Backscattering Imaging -- Biospeckle Imaging -- Thermal Imaging -- Terahertz Spectroscopy -- Ultrasonics -- Electronic Nose and Electronic Tongue -- Biosensors.
520 $a 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.
650 0 $a Food $x Testing. $3 574966
650 0 $a Nondestructive testing. $3 224986
650 1 4 $a Food Analysis. $3 302061
650 2 4 $a Food Safety. $3 721462
650 2 4 $a Food Science. $3 274110
650 2 4 $a Food Engineering. $3 918693
700 1 $a Sunil, C. K. $3 938866
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-95048-3
950 $a Chemistry and Materials Science (SpringerNature-11644)