Advanced nondestructive detection technologies in food / Quansheng Chen, Hao Lin, Jiewen Zhao.
Chen, Quansheng.; Lin, Hao.; Jiewen, Zhao.
2021
TP372.5
Available Online

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Title Advanced nondestructive detection technologies in food / Quansheng Chen, Hao Lin, Jiewen Zhao.
Author Chen, Quansheng.
ISBN 9789811633607 (electronic bk.)
9811633606 (electronic bk.)
9789811633591
DOI https://doi.org/10.1007/978-981-16-3360-7
Imprint Singapore : Springer, 2021.
Language English
Description 1 online resource (344 pages)
Other Standard Identifiers 10.1007/978-981-16-3360-7 doi
Call Number TP372.5
Dewey Decimal Classification 664/.07
Summary This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Digital File Characteristics text file
PDF
Source of Description Online resource; title from PDF title page (SpringerLink, viewed September 7, 2021).
Added Author Lin, Hao.
Jiewen, Zhao.
Available in Other Form Advanced Nondestructive Detection Technologies in Food.
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Record Appears in Online Resources > Ebooks
All Resources
Chapter 1 Introduction.-Chapter 2 Computer Vision Technologies in Food
Chapter 3 Near Infrared Spectroscopy Analysis in Food
Chapter 4 Spectral Imaging Technologies in Food
Chapter 5 CSAs Array Technologies in Food
Chapter 6 Acoustic and Vibrating Signal Analysis Technologies in Food
Chapter 7 Bionic Sensors Technologies in Food
Chapter 8 Multi-Sensors data fusion Technologies in Food External and Internal Quality Comprehensive Evaluation
Chapter 9 Intelligent and Portable Equipments of Nondestructve Detection Technologies in Food
Chapter 10 Nondestructive Deatection Technologies for Real-time Monitoring Food Processing.

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