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Nondestructive Testing of Food Quality

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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. This book divided 12 chapters. Chapter 1 is an overview of nondestructive sensor technology in practice: the user's view. Chapter 2 is the influence of reference methods on the calibration of indirect methods. Chapter 3 is ultrasound: new tools for product improvement. Chapter 4 is use of near infrared spectroscopy in the food industry. Chapter 5 is application of mid-infrared spectroscopy to food processing system. Chapter 6 is applications of raman spectroscopy for food quality measurement. Chapter 7 is particle sizing in the food and beverage industry. Chapter 8 is online image analysisi of particulate materials. Chapter 9 is recent advances in nondestructive testing with nuclear magnetic resonance. Chapter 10 is electronic nose applications in the food industry. Chapter 11 is biosensors: a theoretical approach to understanding practical system. Chapter 12 is techniques based on the measurement of electrical permittivity.

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Detail Information

Series Title

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Call Number

664-2 Iru N

Publisher

: Blackwell Publishing., 2008

Collation

Ed.1-Cet.1. xiii, 364 hal. Ilus. ; 23,5 cm Index.

Language

Indonesia

ISBN/ISSN

978-0-8138-2885-5

Classification

664-2 Iru N

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

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Specific Detail Info

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Statement of Responsibility

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