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Full Description
Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.
Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran's research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure & Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.
Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.
Contents
History and Importance of Sensory Science. Conventional Sensory Techniques and Industrial Practices. Science of Objective-Based Sensory Techniques and Their Adaptation in the Food Industry. Advantages and Disadvantages of Conventional and Objective-Based Sensory Techniques. Engineering Advancements in Aroma Detection. Engineering Advancements in Taste Detection. Dynamic Mastication System. Scope for Artificial Mastication Robots to Evolve as a Food Texture Evaluating Systems. Brain-Computer Interface for Aroma Perception. Brain-Computer Interface for Taste Perception. Computer Interface for Human Mastication Analysis. VR, AR and MR in Consumer Behaviour Studies. Scope for Engineering Innovations to Overcome the Current Obstacles in Sensory Perception.
