Nondestructive Testing of Food Quality (Institute of Food Technologists Series) - Hardcover

Über die Autorin bzw. den Autor

Joseph Irudayaraj, PhD, is an associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN. With over 15 years of research and teaching experience in biological and food engineering, Dr. Irudayaraj has been a faculty member at the University of Saskatchewan, Utah State University, and Penn State. His current role at Purdue is to develop micro and nanosensors for food, health, and environmental applications. Christoph Reh, PhD, is a research scientist at Nestlé Research Center, Lausanne, Switzerland working on scientific projects for innovative beverage concepts. Prior to his appointment he was involved for more than 10 years in process analytics including non-destructive testing for factory application and physico-chemical characterization of foods.

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Nondestructive food testing is at the forefront of automation efforts to ensure the highest quality of safe foods and the efficient incorporation of new processes. The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into a successful venture.

The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives necessary to advance these technologies not only in food but also in the pharmaceutical sectors. Topics include:

• ultrasound
  
• near-infrared spectroscopy
  
• mid-infrared spectroscopy
  
• Raman spectroscopy
  
• particle characterization
  
• magnetic resonance imaging
  
• electronic nose
  
• z-nose
  
• biosensors
  
• capacitance sensors

The book fulfills the crucial need for a practical approach to sensor technology that is useful to food industry engineers and scientists. Research scientists in universities and industry consultants will find the experimental and testing protocols to be practical tools. Nondestructive Testing of Food Quality illustrates how achieving stable measurement conditions and applying corrective actions on the process line are greatly dependent not only on the technology and methods applied, but also on the planning and involvement of professionals with multidisciplinary training, including management.