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Full Description
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods.
Other volumes in the set include:
Volume 1: Nonthermal and Innovative Food Processing Methods
Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Contents
PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry 2. Applications of Radio Frequency Heating Technology in Food Processing 3. Potential Use of Robotics in the Food Industry 4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality Evaluation of Food Products 6. Advances in Color Measurement of Food Products 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products 8. Food Labeling as a Marketing and Quality Assurance (QA) Tool 9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis of Moisture Sorption in Food Products 11. Numerical Methods and Modeling Techniques in Food Processing 12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing 13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation
