Emerging Non-destructive Technologies for Food Quality Analysis
About this ebook
The most common non-destructive methods used include machine vision, Spectroscopy, E-nose/tongue, Ultrasonics, and hyperspectral imaging, among others. While these methods have been in practice for some time, the technological advancements of the last decade have improved the precision and reliability of these tools, making them more popular.
An overview of the dominant non-destructive methods, including the more novel technologies such as biosensors and terahertz application, have not until now been comprehensively covered in the form of a research volume. Emerging Non-destructive Technologies for Food Quality Analysis brings together detailed information on all these most current advances in technology and elucidates their application in food processing. Covering theory, principle, recent advances and practical applications in food analysis, this book will be an invaluable reference for students, researchers, food trainers and industry personnel.
About the author
C. K. Sunil, PhD, has over 21 years of teaching, research, and industry experience. His area of research includes processing of millet, design and development of processing machinery, non-destructive technologies, application of novel thermal and nonthermal technologies, and valorisation of processing waste. He serves as editorial board member for international journals and as a peer reviewer for several food journals.
Ashish Rawson, PhD, has obtained his PhD from the National University of Ireland Galway in collaboration with Teagasc Food Research Centre Ashtown, Dublin. He has over 19 years of experience in teaching and research. His area of research includes thermal and non-thermal processing technologies, food by-product valorisation, and food safety. He serves as editor/editorial board member of various international journals and reviewer of leading food journals.
D.V. Chidanand, PhD, has over 20 years of teaching, research, and industry experience. His area of research includes processing and preservation of fruits and vegetables, milk and milk products, application of thermal and non-thermal technologies in food. He serves as an expert member on national regulatory and advisory bodies and academic council member of different institutes.
S. Shanmugasundaram, PhD has an illustrious career spanning over two decades and has made significant contributions to academia and research. His current area of research includes design and development of biosensors, thermal and non-thermal technologies and their applications in food. He has won various awards for his recognition in academics and research.
