Emerging Technologies for Food Quality and Food Safety Evaluation  book cover
1st Edition

Emerging Technologies for Food Quality and Food Safety Evaluation

ISBN 9781439815243
Published March 9, 2011 by CRC Press
378 Pages 153 B/W Illustrations

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Book Description

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, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.

The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.

Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.

Table of Contents

Introduction, Yong-Jin Cho
Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods, Osvaldo H. Campanella
Sensory Evaluation Using Artificial Intelligence, Seung Ju Lee
Application of Computer Vision Systems for Objective Assessment of Food Qualities, Patrick Jackman and Da-Wen Sun
NIR Spectroscopy for Chemical Composition and Internal Quality in Foods, Sukwon Kang
Quality Measurements Using Nuclear Magnetic Resonance and Magnetic Resonance Imaging, Michael J. McCarthy, Sandra P. Garcia, Seongmin Kim, and Rebecca R. Milczarek
Ultrasound Systems for Food Quality Evaluation, Ki-Bok Kim and Byoung-Kwan Cho
Hyperspectral and Multispectral Imaging Technique for Food Quality and Safety Inspection, Moon S. Kim, Kuanglin Chao, Diane E. Chan, Chun-Chieh Yang, Alan M. Lefcourt, and Stephen R. Delwiche
Electronic Nose for Detection of Food Flavor and Volatile Components, Bongsoo Noh
Biosensors for Evaluating Food Quality and Safety, Namsoo Kim and Yong-Jin Cho
Nanotechnology in Food Quality and Safety Evaluation Systems, Sanghoon Ko, Jae-Ho Kim, Bosoon Park, and Yong-Jin Cho

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