9789819623464 - advanced technologies for physical properties measurement of food and its processing von lin, hao; zhang, lei; chen, quansheng; zhou, man; pan, leiqing; ouyang, qin; adade, solomon yao-say selorm; li, yanyu (2 Ergebnisse)
Advanced Technologies for Physical Properties Measurement of Food and its Processing
Lin, Hao; Zhang, Lei; Chen, Quansheng; Zhou, Man; Pan, Leiqing; Ouyang, Qin; Adade, Solomon Yao-Say Selorm; Li, Yanyu
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 128,93
EUR 14,00 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New. In.
Sprache: Englisch
Verlag: Springer Nature Singapore, Springer Nature Singapore, 2025
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 122,12
EUR 63,64 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 detai…led 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.
