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Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
A Book

by Jian Zhong,Xichang Wang

  • Publisher : Woodhead Publishing
  • Release : 2019-04-16
  • Pages : 914
  • ISBN : 0128142189
  • Language : En, Es, Fr & De
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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

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation
A Book

by Yong-Jin Cho,Sukwon Kang

  • Publisher : CRC Press
  • Release : 2011-03-09
  • Pages : 378
  • ISBN : 1439815259
  • Language : En, Es, Fr & De
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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,

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
A Book

by Da-Wen Sun

  • Publisher : Elsevier
  • Release : 2011-04-28
  • Pages : 600
  • ISBN : 9780080556246
  • Language : En, Es, Fr & De
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The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality
Theory and Practice

by Shyam N. Jha

  • Publisher : Springer Science & Business Media
  • Release : 2010-11-30
  • Pages : 288
  • ISBN : 9783642157967
  • Language : En, Es, Fr & De
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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 some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Light Scattering Technology for Food Property, Quality and Safety Assessment

Light Scattering Technology for Food Property, Quality and Safety Assessment
A Book

by Renfu Lu

  • Publisher : CRC Press
  • Release : 2017-11-22
  • Pages : 483
  • ISBN : 1482263351
  • Language : En, Es, Fr & De
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Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

Sensory Evaluation Practices

Sensory Evaluation Practices
Food and Science Technology Series

by Herbert Stone,Joel L. Sidel

  • Publisher : Academic Press
  • Release : 2012-12-02
  • Pages : 338
  • ISBN : 0323139760
  • Language : En, Es, Fr & De
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This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Nondestructive Food Evaluation

Nondestructive Food Evaluation
Techniques to Analyze Properties and Quality

by Sundaram Gunasekaran

  • Publisher : CRC Press
  • Release : 2000-12-06
  • Pages : 440
  • ISBN : 9780824704537
  • Language : En, Es, Fr & De
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This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods
A Book

by Dominic Man,C.M.D. Man,Adrian A. Jones

  • Publisher : Springer Science & Business Media
  • Release : 2000-07-31
  • Pages : 272
  • ISBN : 9780834217829
  • Language : En, Es, Fr & De
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The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

Food Quality And Standards - Volume II

Food Quality And Standards - Volume II

by Radomir Lasztity

  • Publisher : EOLSS Publications
  • Release : 2009-04-14
  • Pages : 388
  • ISBN : 1905839421
  • Language : En, Es, Fr & De
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Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Evaluation of Seafood Freshness Quality

Evaluation of Seafood Freshness Quality
A Book

by J. R. Botta

  • Publisher : John Wiley & Sons
  • Release : 1995-06-29
  • Pages : 192
  • ISBN : 9780471185802
  • Language : En, Es, Fr & De
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Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood. Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood. This volume is ideal for researchers in government, academia, industry and workers in seafood processing plants.

Food Quality

Food Quality
Control, Analysis and Consumer Concerns

by Daniel A. Medina,Amanda M. Laine

  • Publisher : Nova Science Pub Incorporated
  • Release : 2011
  • Pages : 641
  • ISBN : 9781611229172
  • Language : En, Es, Fr & De
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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.

Advances in Food Science and Technology

Advances in Food Science and Technology
A Book

by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta

  • Publisher : John Wiley & Sons
  • Release : 2013-03-04
  • Pages : 336
  • ISBN : 1118121023
  • Language : En, Es, Fr & De
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This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Sensory Evaluation of Food

Sensory Evaluation of Food
Principles and Practices

by Harry T. Lawless,Hildegarde Heymann

  • Publisher : Springer Science & Business Media
  • Release : 2010-09-27
  • Pages : 596
  • ISBN : 9781441964885
  • Language : En, Es, Fr & De
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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Food Quality Assurance

Food Quality Assurance
A Book

by Wilbur A. Gould

  • Publisher : Unknown Publisher
  • Release : 1977
  • Pages : 314
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Poultry Quality Evaluation

Poultry Quality Evaluation
Quality Attributes and Consumer Values

by Massimiliano Petracci,Cecile Berri

  • Publisher : Woodhead Publishing
  • Release : 2017-08-01
  • Pages : 386
  • ISBN : 0081007698
  • Language : En, Es, Fr & De
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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
A Book

by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan

  • Publisher : John Wiley & Sons
  • Release : 2011-02-04
  • Pages : 672
  • ISBN : 9780470958483
  • Language : En, Es, Fr & De
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Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Production, Processing and Technology

by Enda J. Cummins

  • Publisher : John Wiley & Sons
  • Release : 2016-12-19
  • Pages : 448
  • ISBN : 1118350685
  • Language : En, Es, Fr & De
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Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Food Nutrition, Science and Technology

Food Nutrition, Science and Technology
A Book

by Neelam Singh,I. S. Singh

  • Publisher : Unknown Publisher
  • Release : 2018-09-28
  • Pages : 572
  • ISBN : 9385059939
  • Language : En, Es, Fr & De
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This book provides a comprehensive picture on three aspects of food.Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary allowance in normal life cycle and in various diseases.Part II: Food science which includes food sources, nutritional benefits maximization, food selection, food storage, food enzymes, food additives, food preservation techniques, food quality evaluation and food packaging.Part III: Food technology which deals processing techniques of various products of cereals, pulses, nuts and oil seeds, fats and oil, fruits, vegetables, spices, mushrooms, sugar cane, tea, coffee, milk, meat, poultry and fish, processing waste utilization and food safety.The information provided in this book serves as a knowledge pool that can be of great use to undergraduate and postgraduate students, teachers, researchers, extension workers, entrepreneurs, processors and others interested in these fields.

Meat Quality Analysis

Meat Quality Analysis
Advanced Evaluation Methods, Techniques, and Technologies

by Ashim Kumar Biswas,Prabhat Mandal

  • Publisher : Academic Press
  • Release : 2019-08-21
  • Pages : 458
  • ISBN : 0128192348
  • Language : En, Es, Fr & De
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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Computer Applications in Food Technology

Computer Applications in Food Technology
Use of Spreadsheets in Graphical, Statistical, And Process Analysis

by R. Paul Singh

  • Publisher : Elsevier
  • Release : 1996-08-12
  • Pages : 300
  • ISBN : 9780080529714
  • Language : En, Es, Fr & De
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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk