This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces…mehr
This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry, including emerging technologies like 4D printing and terahertz technology. The book also addresses critical questions about the application of these technologies in real-world scenarios, making it a must-read for those seeking to understand and apply the latest advancements in food science.
This book is an invaluable resource for undergraduate and graduate students, researchers, and professionals in food science and engineering. It helps readers understand the principles of various non-destructive food quality measurement techniques and applies them to in-situ evaluation and in-field monitoring. It also serves as both a textbook and a reference guide, enabling readers to understand and apply advanced measurement and processing techniques for in-situ evaluation and in-field monitoring. By providing a thorough understanding of the principles and applications of food physical properties, this book ensures that its audience remains at the forefront of technological advancements in the field.
The book contains several chapters originally written in the Chinese language. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content. Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Die Herstellerinformationen sind derzeit nicht verfügbar.
Autorenporträt
Hao Lin received his PhD in Food Science degree from Jiangsu university in 2010. He has been engaged in postdoctoral research in Jiangsu Hengshun Group for three years (from 2012 to 2015), and has been a visiting scholar at Michigan State University (from 2018 to 2019). He is currently an associate professor in school of food and biological engineering, Jiangsu university. His research interest is focused on physical processing and physical sensing detection in food industry, including the use of spectroscopy, image, acoustics, microwave, mechanics and other related technologies for physical processing and measurements in foods. He has so far published 4 academic books. He published over 100 research papers related to the fields of physical processing and sensing in foods, and also received several research grants at national and provincial levels. All published papers were cited more than 1700 times by other researchers, and now the H-Index is equal to 23.In addition, Dr. Lin has held more than 20 invention patents. Accordingly, these achievements have been granted several Science and Technology Awards including "The 2nd Prize of Natural Science Award of the Ministry of Education of China", "The 1st Prize of Science and Technology of China Machinery Industry Federation", etc. He made oral presentations at several international influential academic conferences, including the AACC and ASABE annual conferences. Lei Zhang is an associate professor in the School of Food and Biological Engineering of Jiangsu University. She has been engaged in the research of food physical processing for more than 10 years. She has hosted the National Natural Science Foundation of China Youth Science Fund project. Her main research interest includes ultrasonic application in food physical processing, and food physical processing intelligent equipment. Additionally, she has so far published over 20 research papers related to the fields of physical processing in food. And she has held several invention patents about the direction of physical processing in food. Quansheng Chen is a professor in the School of Food and Biological Engineering of Jiangsu University. He has been engaged in the study of nondestructive detection of food quality and safety for nearly 20 years. His main research interest includes using NIR, computer vision, spectral imaging, and multi-sensor fusion technologies for food quality and safety, nondestructive detection, and real-time monitoring of food quality using nondestructive methods. Man Zhou is an associate professor in the School of Food and Biological Engineering at Jiangsu University. She engaged in the research of food physical. She has hosted multiple scientific research projects. Her research interests cover the conversion and utilization of food agricultural by-products using various physical, chemical, and biological methods. Leiqing Pan is a professor in the School of Food Science and Technology of Nanjing Agricultural University. He has been engaged in the study of nondestructive detection and control in food quality and safety for over 20 years. His main research interest includes the detection of food quality and safety, development of non-destructive evaluation technology and instrument for fruit and vegetable quality. In addition, Dr. Pan has published 100 papers in core journals. Qin Ouyang is a professor and doctoral supervisor in the School of Food and Biological Engineering of Jiangsu University. Her research interests are in the fields of fast & nondestructive technologies sensing food quality and safety, including near infrared spectroscopy, hyperspectral imaging, and nano-biosensor technologies, et al. Professor Ouyang has published more than 100 papers. Solomon Yao-Say Selorm Adade is a dynamic educator, researcher, and entrepreneur, specializing in food quality and safety detection using non-destructive techniques. Possess extensive experience in teaching and mentoring graduate students, guiding them in research methodologies, and enhancing their academic writing skills. With a strong portfolio of publications in reputable peer-reviewed journals, He is passionate about fostering academic excellence. Committed to advancing departmental objectives through innovative teaching and collaborative research initiatives. Yanyu Li is a professor who graduated from Murdoch University in Australia in 2019 with a PhD in Biological Sciences. She works in Academy of National Food and Strategic Reserves Administration and specializes in the field of electrical and electromagnetic processing in food. She has led or participated in several national or provincial projects. She received multiple awards such as the 2017 provincial-level science and technology award (second prize), the 2015 Australian Biosecurity Achievement Award (third place).
Inhaltsangabe
Chapter 1. Introduction.- Chapter 2. Basic Physical Characteristics of Food.- Chapter 3. Rheological Properties of Food.- Chapter 4. Texture of Food.- Chapter 5. Optical Characteristics and color in Foods.- Chapter 6. Thermal Characteristics in Foods.- Chapter 7. Acoustical Characteristics in Foods.- Chapter 8. Electromagnetic Properties in Foods.- Chapter 9. Advanced Physical technologies in Foods.
