Advances in Noninvasive Food Analysis

• Main Author: Khan, Muhammad Kashif Iqbal
• Format: eBook
• Language: English
• Published: Milton CRC Press 2020; Taylor & Francis Group
• Edition: 1
• Series: Contemporary Food Engineering
• Subjects: Analytical Chemistry; analytical techniques; Applied & Industrial Chemistry; CHEMISTRYnetBASE; CHEMLIBnetBASE; electronic nose; Food; Food adulteration and inspection; Food Chemistry; food composition; Food Engineering; food industry; food quality; Food-Analysis; FOODnetBASE; nanotechnology; near infrared; non-invasive food analysis techniques; Nondestructive testing; Preservation; Processing; Product Development; raman spectroscopy; role of nanotechnology; SCI-TECHnetBASE; STMnetBASE; RS; PLSR Approach; MLR Model; Yolk Index; MOS Sensor; Hyperspectral Imaging System; SERS Substrate; Raman Spectroscopy; PLS; SERS Technique; Sample Preparation; FTIR Spectrum; HSI; FTIR Spectroscopy; E-nose Systems; SERS Spectrum; High Hydrostatic Pressure Process; Hyperspectral Reflectance Imaging; Ft Raman Spectroscopy; SERS; Rocket Leaves; NIR Spectroscopy; Moisture Content; SERS Method; PLS Regression Model
• ISBN: 1138585610; 9781138585614
• DOI: 10.1201/9780429504877

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies　, edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447) INTRODUCTION NEAR INFRARED Principle Spectral analysis Application MID INFRARED Food analysis & Principle Spectral analysis Role of MIR in Food Processing Food products VIBRATIONAL SPECTROSCOPY FOR FOOD ANALYSIS Introduction FTIR spectroscopy Raman Spectroscopy Surface Enhanced spectroscopy MICROWAVES AS NON-INVASIVE ANALYTICAL TOOL Food evaluation and analysis Microwave sensor food evaluation and analysis Methods and techniques Food composition analysis Microwave measurement systems Applications of microwave technology in different foods processing ULTRASOUNDS Overview Principle for food analysis US application in food analysis Advances in food applications Meat industry Fruits and vegetables Cereals Edible fat and oils Dairy Other applications Conclusions Low power ultrasound Higher power ultrasound Application in food Other applications NUCLEAR MAGNETIC RESONANCE NMR applications in beverage technology Repining and Maturity of Fruits NMR & Cereal Technology NMR applications in Fats & Oils NMR in dairy industry NMR in service to meat industry NMR in microbial Investigation and safety studies ROLE OF NANOTECHNOLOGY IN NON-INVASIVE FOOD ANALYSIS Introduction Nano-sensors for food analysis Optical sensors Electrochemical Nanochips Nanoelectric Noses and Tongues Nano Test Strips Electronic Nose Introduction Biological Olfaction Techniques to Analyze Odors Description and Structure of an Electronic Nose Common Sensor Technologies Data Analysis and Pattern Recognition Applications of Electronic Nose in Food Industry Future Perspectives IMAGE ANALYSIS Need for image analysis Image acquisition methods in Food Technology Spatial Resolution Spectral range Spectra resolution Logarithmic transformation RGB Imaging Hyperspectral and multispectral imaging Fourier theory Image segmentation Data exploration and processing Applications Muhammad Kashif Iqbal Khan, Ph.D. , is an Assistant Professor in Department of Food Engineering- university of agriculture, Faisalabad-Pakistan. Kashif Khan’s responsibilities include development and optimization of novel sustainable technologies for food processing; cost analysis and food waste management.Kashif Khan has experience in the areas of edible coating and microwave based food processing. He has optimized the electrostatic based coating method for food especially fruits and confectionary. Similarly, a microwave based process has been optimized for vegetable drying and extraction of bioactive compounds. These compounds have been encapsulated for further use as functional & nutraceuticals food products. Kashif Khan earned his Ph.D. in Food Process Engineering with emphasis in electro-spraying for efficient coating of foods. He got doctoral education from the Wageningen UR, under the tutelage of Dr. Karin Schroen & Dr. Remko Boom. He graduated from University of agriculture, Faisalabad. During his stay in university, he was an active rover and served as Group Scout Leader. University has awarded gold medal to acknowledge his efforts for scouting. Besides, he is a Certified Halal Auditor for Pakistan Halal Council. He is an editor of a book entitled "Applied Food Engineering" published by US endowment fund secretariat-UAF