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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Advanced Technologies for Physical Properties Measurement of Food and its Processing
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Advanced Technologies for Physical Properties Measurement of Food and its Processing
Hao Lin, Lei Zhang, Quansheng Chen, Man Zhou, Leiqing Pan, Qin Ouyang, Solomon Yao-Say Selorm Adade, Yanyu Li (Gebundene Ausgabe, Englisch)
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Beschreibung
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. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
12.02.2025
Sprache
Englisch
EAN
9789819623464
Herausgeber
Springer Singapore
Sonderedition
Nein
Autor
Hao Lin, Lei Zhang, Quansheng Chen, Man Zhou, Leiqing Pan, Qin Ouyang, Solomon Yao-Say Selorm Adade, Yanyu Li
Seitenanzahl
363
Einbandart
Gebundene Ausgabe
Schlagwörter
Basic physical properties, Rheological properties, Texture of foods, Optical characteristics, Acoustic characteristics, Electrical Characteristics, Non-destructive detection
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
PNF - Analytische Chemie
PND - Lebensmittelchemie
TC - Biochemische Verfahrenstechnik
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer Nature Customer Service Center GmbH, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com
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