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.
Table of Contents
Optical methods - visible, NIR, and FTIR spectroscopy; computer vision; DLE and fluorescence; X-ray imaging; nuclear magnetic resonance techniques; ultrasonics; firmness measurement methods; linear viscoelastic methods; biosensors; data analysis and control.
"...provides a very good review and up-to-date discussion of the optical, magnetic, ultrasonic, mechanical and biological methods of food quality evaluation.... ...well organized and clearly presented...a good reference book."
---Perishables Handling Quarterly, 2001