Handbook of research on food processing and preservation technologies. Computer-aided food processing and quality evaluation techniques / Volume 3, (2021)

• Record Type: Book
• Other Titles: Computer-aided food processing and quality evaluation techniques
• Further Information: Note: Edited by Preeti Birwal, Megh R. Goyal, Monika Sharma.
• Editors: Birwal, Preeti; Goyal, Megh R; (Food scientist), Sharma, Monika
• Contents: PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry Varsha Kanojia, Swati Kapoor, and Gagandeep Kaur Sidhu 2. Applications of Radio Frequency Heating Technology in Food Processing R. Pandiselvam, V. Prithviraj, and Anjineyulu Kothakota 3. Potential Use of Robotics in the Food Industry Ajay Chinchkar, Meenatai G. Kamble, and Anurag Singh 4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials Leena Kumari, Monika Sharma, and Neelam Upadhyay PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality Evaluation of Food Products Amit Kumar Juneja, V. K. Ammu, and Dharinkumar Bharatkumar Jayswal 6. Advances in Color Measurement of Food Products Prashant Saurabh Minz, Charanjiv Singh Saini, Ashish Kumar Singh, and Chitranayak Sinha 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products Amreena Jan, R. Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, and S. V. Ramesh 8. Food Labeling as a Marketing and Quality Assurance (QA) Tool Samreen Siddiqui, Rashi Khatri, and G. Nagamaniammai 9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods Krishna Gopalakrishnan, Rohit Kumar, Rajasree Ranjit, Arun Sharma, and Pramod K. Prabhakar PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis of Moisture Sorption in Food Products Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh 11. Numerical Methods and Modeling Techniques in Food Processing R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru 12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing Ravi Prakash and Menon Rekha Ravindra 13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel
• Edition: 1st
• Publisher Details: Toronto : Apple Academic Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664.028; Food industry and trade -- Technological innovations; Food -- Preservation; Food -- Quality
• Languages: English
• ISBNs: 9781000404920; 9781000404913; 9781003184591
• Related ISBNs: 9781774630334
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.