Nondestructive Testing of Food Quality
January 2008, Wiley-Blackwell
2. The influence of Reference Methods on the Calibration of Indirect Methods.
Heinz D. Isengard.
3. Ultrasound: New Tools for Product Improvement.
Ibrahim Gulseren and John. N. Coupland.
4. Use of Near Infrared Spectroscopy in the Food Industry.
Andreas Niemoeller and Dagmar Behmer.
5. Application of Mid-infrared Spectroscopy to Food Processing Systems.
Colette C. Fagan and Colm P. O’Donnell.
6. Applications of Raman Spectroscopy for Food Quality Measurement.
Ramazan Kizil and Joseph Irudayaraj.
7. Particle Sizing in the Food and Beverage Industry.
Darrell Bancarz, Deborah Huck, Michael Kaszuba, David Pugh and Stephen Ward-Smith.
8. Online Image Analysis of Particulate Materials.
9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonanace.
Michael J. McCarthy and Young Jin Choi.
10. Electronic Nose Applications in the Food Industry.
11. Biosensors: A Theoretical Approach to Understanding Practical Systems.
Yegermal Atalay, Pieter Verbevon, Steven Vermir and Jeroen Lammertyn.
12. Techniques Based on the Measurement of Electrical Permittivity.
- Nondestructive testing assures premium quality and safety of foods
- Turn available instrumentation into valuable assets
- International collection of experts describes the latest advances in sensor technology and applications
- Examples of industrial and research applications show the potential of the most dominant sensor technologies