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Titlebook: Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables; Pankaj B. Pathare,Mohammad Shafiur Rahman Book 2022 The Edit

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發(fā)表于 2025-3-21 18:56:34 | 只看該作者 |倒序瀏覽 |閱讀模式
書目名稱Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
編輯Pankaj B. Pathare,Mohammad Shafiur Rahman
視頻videohttp://file.papertrans.cn/668/667235/667235.mp4
概述Presents diverse methods of nondestructive quality examination‘of fruits and vegetables.Introduces nondestructive, rapid, robust,‘environmental-friendly and accurate methods.Is informative for profess
圖書封面Titlebook: Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables;  Pankaj B. Pathare,Mohammad Shafiur Rahman Book 2022 The Edit
描述.This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques..The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologiesto detect the quality of fresh fruits and vegetables..With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and resear
出版日期Book 2022
關(guān)鍵詞Nondestructive Techniques; Food quality and safety; Spectroscopy; Imaging techniques; Bruising
版次1
doihttps://doi.org/10.1007/978-981-19-5422-1
isbn_softcover978-981-19-5424-5
isbn_ebook978-981-19-5422-1
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor
The information of publication is updating

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發(fā)表于 2025-3-21 21:45:43 | 只看該作者
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Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables,ssfully applied to determine the maturity of produce. Nondestructive methods allow analyzing the raw data extracted from the original image and reconstructing a 3D model of dissected sample for visualization of internal structure. Surface color or the structure of samples is also analyzed with sever
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Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural Produce,its and vegetables. The application of nondestructive spectroscopic techniques has gained popularity. Application of spectroscopy has been extended to the safety assessment and monitoring quality. This chapter entails the success of spectroscopic applications in fresh fruits and vegetables. It furth
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發(fā)表于 2025-3-22 14:19:37 | 只看該作者
Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication,nd authenticity is also a major concern among food manufacturers and consumers. Authentication of different food products like honey, milk, oil, and tea is carried out successfully through the provision of the highly accurate fingerprint of the material under analysis. Single bonds are detected in t
7#
發(fā)表于 2025-3-22 19:28:33 | 只看該作者
Raman Spectroscopy for Fresh Fruits and Vegetables,nor changes that allow the isolation of specific local variations of certain phytochemicals. This chapter provides the theoretical background needed for a full spectra analysis, a guide to the methods by which Raman spectroscopy has been used successfully, and leading to more sophisticated but less
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發(fā)表于 2025-3-23 02:32:36 | 只看該作者
Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction,mprised of nonedible thick rind/peel/husk, and edible arils containing juice and seed which presents challenges in measurements to characterize fruit quality. This chapter examines the recent technological advances in NIRS for the measurement and prediction of external and internal quality attribute
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發(fā)表于 2025-3-23 08:30:10 | 只看該作者
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