Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products.
Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs.
Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Professional Reference
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
186 s/w Abbildungen, 17 farbige Abbildungen, 17 s/w Tabellen
17 Tables, black and white; 17 Illustrations, color; 186 Illustrations, black and white
Maße
Höhe: 234 mm
Breite: 157 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-1-4822-6334-3 (9781482263343)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Renfu Lu is a supervisory research agricultural engineer and research leader of the Sugarbeet and Bean Research Unit within the USDA/ARS in East Lansing, Michigan. He also holds an adjunct professor appointment with the Department of Biosystems and Agricultural Engineering at Michigan State University. Dr. Lu earned his PhD and MS degrees in agricultural engineering from Pennsylvania State University and Cornell University, respectively, and his BS degree in engineering from Zhejiang Agricultural University (now Zhejiang University) in China. His research has been documented in more than 220 publications, including 95 refereed journal articles, and 16 book chapters.
Herausgeber*in
USDA, ARS, East Lansing, Michigan, USA
Introduction to Light and Optical Theories. Overview of Light Interaction with Food and Biological Materials. Theory of Light Transfer in Food and Biological Materials. Monte Carlo Modeling of Light Transfer in Food. Parameter Estimation Methods for Determining Optical Properties of Foods. Basic Techniques for Measuring Optical Absorption and Scattering Properties of Food. Spatially-Resolved Spectroscopic Technique for Measuring Optical Properties of Food. Time-Resolved Technique for Measuring Optical Properties and Quality of Food. Spectral Scattering for Assessing the Quality of Fruits and Vegetables. Light Propagation in Meat and Meat Analog: Theory and Applications. Spectral Scattering for Assessing Quality and Safety of Meat. Light Scattering Applications in Milk and Dairy Processing. Dynamic Light Scattering for Measuring Microstructure and Rheological Properties of Food. Biospeckle Technique for Assessing Quality of Fruits and Vegetables. Raman Scattering for Food Quality and Safety Assessment. Light Scattering-Based Detection of Food Pathogens.
