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Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos
| Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (493 pages) |
| Disciplina | 660/.2963 |
| Soggetto topico |
Food - Composition
Phase transformations (Statistical physics) Glass transition temperature |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-93569-1
1-118-93571-3 1-118-93568-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910162912703321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos
| Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (493 pages) |
| Disciplina | 660/.2963 |
| Soggetto topico |
Food - Composition
Phase transformations (Statistical physics) Glass transition temperature |
| ISBN |
1-118-93569-1
1-118-93571-3 1-118-93568-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830328903321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food preservation / / edited by Mohammad Shafiur Rahman
| Handbook of food preservation / / edited by Mohammad Shafiur Rahman |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] |
| Descrizione fisica | 1 online resource (xx, 1,082 pages) : illustrations |
| Disciplina | 664.028 |
| Soggetto topico | Food - Preservation |
| ISBN |
1-4987-4049-9
0-429-09148-6 0-429-53135-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Acknowledgments -- Editor -- List of Contributors -- Part I Preservation of Fresh Food Products -- Chapter 1 Types of Foods and Food Products -- 1.1 What Are Foods? -- 1.2 Types of Foods -- 1.2.1 Fresh Foods -- 1.2.2 Processed Foods -- 1.2.2.1 Maintaining Original Structural Integrity -- 1.2.2.2 Severity of Processing or Restructuring -- 1.3 Conclusion -- References -- Chapter 2 Food Preservation: An Overview -- 2.1 Introduction -- 2.2 Causes of Deterioration -- 2.3 Purpose of Food Preservation -- 2.3.1 Purpose of Food Preservation -- 2.3.2 Period of Preservation -- 2.3.3 Consumers of Food Products -- 2.4 Food Preservation Methods -- 2.4.1 Gould's Classification -- 2.4.2 Rahman's Classification -- 2.4.2.1 Use of Chemicals and Microbes -- 2.4.2.2 Control of Water, Structure, and Atmosphere -- 2.4.3 Use of Heat and Energy -- 2.4.4 Food Preservation Enhanced by Indirect Approaches -- 2.5 Conclusion -- References -- Chapter 3 Methods of Peeling Fruits and Vegetables -- 3.1 Introduction -- 3.2 Peeling Methods: Conventional -- 3.2.1 Mechanical Peeling -- 3.2.2 Lye Peeling -- 3.2.3 Steam Peeling -- 3.2.4 Flame Peeling -- 3.3 Emerging Peeling Techniques -- 3.3.1 Infrared Peeling -- 3.3.2 Enzymatic Peeling -- 3.3.3 Ohmic Peeling -- 3.3.4 Ultrasonic Peeling -- 3.3.5 Others -- 3.4 Peeling Fundamentals -- 3.5 Peeling Performance and Product Quality -- 3.6 Peeling Sustainability -- 3.7 Final Remarks -- References -- Chapter 4 Postharvest Physiology of Fruits and Vegetables -- 4.1 Postharvest Quality -- 4.2 Factors Affecting Quality -- 4.2.1 Preharvest Factors -- 4.2.1.1 Genetic -- 4.2.1.2 Climatic -- 4.2.1.3 Cultural Practices -- 4.3 Harvesting Factors -- 4.3.1 Maturity at Harvest -- 4.3.2 Harvesting Methods -- 4.4 Postharvest Factors -- 4.4.1 Humidity.
4.4.2 Temperature -- 4.4.3 Atmospheric Gas Composition -- 4.4.4 Light -- 4.4.5 Mechanical Injury -- 4.4.6 Postharvest Diseases or Infections -- 4.5 Postharvest Physiological Processes -- 4.5.1 Respiration -- 4.5.2 Transpiration and Water Stress -- 4.5.3 Ripening and Senescence -- 4.5.4 Phytohormones Effects -- 4.5.5 Physiological Disorders and Breakdowns -- 4.5.5.1 Disorders Due to Mineral Deficiencies -- 4.5.5.2 Disorders Due to Environmental Factors -- 4.5.6 Other Biochemical Changes -- 4.6 Conclusion -- References -- Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables -- 5.1 Introduction -- 5.2 Postharvest Handling Operations -- 5.2.1 Sorting and Grading -- 5.2.2 Packaging -- 5.2.2.1 Types of Damage -- 5.2.2.2 Cushioning and Other Protections -- 5.2.3 Transportation -- 5.2.4 Precooling -- 5.2.4.1 Methods of Precooling -- 5.2.5 Storage and Distribution -- 5.3 Postharvest Treatments -- 5.3.1 Physical Treatments -- 5.3.1.1 Cleaning and Washing -- 5.3.1.2 Coating and Waxing -- 5.3.1.3 Heat Treatment -- 5.3.1.4 Irradiation -- 5.3.2 Chemical Treatments -- 5.3.2.1 Disinfestation and Decay Control -- 5.3.2.2 Ethylene Removal -- 5.3.2.3 Controlled Ripening and Color Development -- 5.3.2.4 Delaying Ripening, Senescence, and Sprouting -- 5.3.2.5 Treatment with Divalent Cations -- 5.3.2.6 Treatment with Antioxidants -- 5.4 Conclusion -- References -- Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses -- 6.1 Structure of Cereal Grains and Legumes -- 6.1.1 Cereal Grains -- 6.1.1.1 Rice (Oryza sativa L.) -- 6.1.1.2 Sorghum (Sorghum bicolor L. Moench) -- 6.1.1.3 Barley (Hordeum vulgare L.) -- 6.1.1.4 Wheat (Triticum aestivum) -- 6.1.1.5 Corn (Zea mays L.) -- 6.1.1.6 Oat -- 6.1.1.7 Rye (Secale cereale L.) -- 6.1.1.8 Pearl Millet (Pennisetum glaucum) -- 6.1.2 Pulses -- 6.2 Chemical Composition -- 6.3 Grain-Grading Systems. 6.3.1 Recent Progress in Grain-Grading Technology -- 6.3.2 Grading Systems -- 6.3.3 Computer Vision Technology -- 6.4 Harvesting and Threshing -- 6.4.1 Combine Harvester -- 6.4.1.1 Function of Combine Harvester -- 6.4.1.2 Performance of a Combine Harvester -- 6.4.2 Whole-Crop Harvesting System -- 6.4.3 Windrow/Combine -- 6.4.4 Straight Cut -- 6.4.5 Stripper Header -- 6.4.6 The McLeod System -- 6.4.7 Whole-Crop Baling -- 6.4.8 Stripper Harvester -- References -- Chapter 7 Postharvest Handling of Grains and Pulses -- 7.1 Storage of Grains and Pulses -- 7.1.1 Grain Storage: Perspectives and Problems -- 7.1.1.1 Environmental Factors Influencing Grain Quality -- 7.1.1.2 Types of Storage Facilities -- 7.1.1.3 Insects -- 7.1.1.4 Aeration -- 7.1.1.5 Grain Inspection -- 7.1.1.6 Chemical Methods -- 7.1.1.7 Rodents -- 7.1.2 Structural Considerations: Warehouse and Silo -- 7.1.2.1 Warehouses -- 7.1.2.2 Grain Bulk -- 7.1.2.3 Storage Structure Design -- 7.2 Grain Handling -- 7.2.1 Conveyors -- 7.2.1.1 En-Masse and Shrouded Conveyors -- 7.2.1.2 U-Troughs and Tube Augers -- 7.2.1.3 Pneumatic Conveyors -- 7.2.1.4 Bucket Elevators -- 7.2.2 Controlled Atmospheric Storage of Grain -- 7.3 Milling -- 7.3.1 Grain Milling Operations -- 7.3.2 Specialty Milling -- 7.3.3 Rice Milling and Processing -- 7.3.4 Dehulling and Splitting of Pulses -- 7.3.4.1 Wet Milling of Pulses -- 7.3.4.2 Dry Milling of Pulses -- 7.3.5 Milling of Pulses -- 7.3.5.1 Milling Technologies -- 7.3.5.2 Unit Operations -- 7.3.5.3 Pulse Flour Milling -- 7.3.5.4 Fractionation -- 7.3.5.5 Milling Machinery -- 7.3.5.6 Pulse Milling -- References -- Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood -- 8.1 Introduction -- 8.1.1 Fish and Fish Products -- 8.1.2 Problem of Postharvest Losses in Fish and Seafood -- 8.2 Mechanisms and Manifestations of Spoilage in Fish and Seafood. 8.2.1 Biochemical Aspects of Fresh Fish and Seafood Spoilage -- 8.2.2 Characterization and Quantification of Fish Spoilage -- 8.2.3 Abiotic, Biotic, and Physiological Causes of Fish and Seafood Spoilage -- 8.2.3.1 Mechanical Handling Damage -- 8.2.3.2 Environmental Factors -- 8.2.3.3 Biotic (Bacterial) Factors -- 8.2.3.4 Physiological (Internal) Factors: Lipid Oxidation and Hydrolysis -- 8.2.4 Physicochemical Manifestations of Spoilage in Fish and Seafood -- 8.2.4.1 Color Changes -- 8.2.4.2 Texture Changes -- 8.2.4.3 Odor Changes -- 8.2.4.4 Protein Changes -- 8.3 Postharvest Treatments and Preservation of Fish and Seafood -- 8.3.1 Improvement of Harvesting and Postharvest Handling Systems -- 8.3.2 Pre-Storage Treatments -- 8.3.3 Cold/Cool Chain Technology -- 8.3.4 Chemical Treatments and Use of Bio-Preservatives -- 8.3.4.1 Chlorine and Chlorine Dioxide -- 8.3.4.2 Hydrogen Peroxide -- 8.3.4.3 Lactic Acid Bacteria -- 8.3.5 Enzyme Inhibitors -- 8.3.6 Super Chilling -- 8.3.7 Irradiation Treatment -- 8.3.8 High-Pressure Treatment -- 8.3.9 Edible Coating -- 8.3.10 Role of Packaging Technology -- 8.4 Conclusion -- References -- Chapter 9 Postharvest Storage and Safety of Meat -- 9.1 Introduction -- 9.2 Muscle Structure -- 9.3 Contamination of Harvested Meat -- 9.3.1 Fresh Meat Processing -- 9.3.2 Control Contamination -- 9.3.3 Decontamination -- 9.3.4 Organic Antimicrobial -- 9.3.5 Inorganic Antimicrobial -- 9.3.6 High Hydrostatic Pressure -- 9.3.7 Ionizing Radiation -- 9.4 Pre-Rigor Changes -- 9.4.1 Cold Shortening -- 9.4.2 Acceleration of Postmortem Glycolysis -- 9.5 Postmortem Changes -- 9.5.1 Meat Color -- 9.5.2 Lipid Oxidation -- 9.6 Meat Storage and Safety -- 9.6.1 Refrigeration -- 9.6.2 Aging and Meat Quality -- 9.6.3 Packaging -- 9.6.4 Freezing -- 9.7 Conclusion -- References -- Chapter 10 Broiler Meat Production and Postharvest Quality Parameters. 10.1 Introduction -- 10.2 Broiler Chicken Production -- 10.2.1 Populations -- 10.2.2 Meat Production -- 10.2.3 Meat Consumption -- 10.2.4 Meat Improvement -- 10.2.5 Changes in Meat Consumption Patterns -- 10.3 Broilers' Skeletal Muscles -- 10.3.1 Muscle Structure -- 10.3.2 Muscle Fiber Type -- 10.3.3 Muscle Protein -- 10.3.4 Rigor Mortis -- 10.4 Meat Quality Characteristics -- 10.4.1 Meat Tenderness -- 10.4.2 Electrical Stunning and Electrical Stimulation -- 10.4.3 Meat Flavor -- 10.4.4 Meat Color -- 10.4.5 Sensory Analysis -- 10.5 Meat Composition -- 10.5.1 Comparing Broiler Meat with Other Species -- 10.6 Postharvest Portions and Deboning -- 10.7 Conclusion -- References -- Chapter 11 Postharvest Handling of Milk -- 11.1 Introduction -- 11.2 Composition and Structure -- 11.3 Quality Criteria for Milk -- 11.4 Microflora of Raw Milk -- 11.5 Control of Microorganisms in Raw Milk -- 11.5.1 Cleaning and Sanitizing -- 11.5.2 Cooling of Milk -- 11.5.3 Antimicrobial Constituents -- 11.5.3.1 The Lactoperoxidase System -- 11.5.3.2 Hydrogen Peroxide -- 11.5.4 Thermization (Thermalization) -- 11.5.5 Clarification -- References -- Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs -- 12.1 Introduction -- 12.2 Quality Assessment Methods for Fresh Poultry Eggs -- 12.2.1 Overview -- 12.2.2 Mechanical Techniques -- 12.2.3 Spectroscopic Techniques -- 12.2.4 Imaging Techniques -- 12.3 Postharvest Handling of Fresh Poultry Eggs -- 12.3.1 Transport and Shipment -- 12.3.2 Coating -- 12.3.3 Storage Temperature -- 12.3.4 Washing Process -- 12.3.5 Packaging -- 12.4 Conclusion -- References -- Part II Preservation of Minimally Processed Foods -- Chapter 13 Minimal Processing of Fruit and Vegetables -- 13.1 Introduction -- 13.2 Physiological Responses and Biochemical Changes -- 13.2.1 Ethylene -- 13.2.2 Respiration. 13.2.3 Oxidative Browning. |
| Record Nr. | UNINA-9910860826703321 |
| Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910141292503321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910811058103321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nondestructive quality assessment techniques for fresh fruits and vegetables / / edited by Pankaj B. Pathare, Mohammad Shafiur Rahman
| Nondestructive quality assessment techniques for fresh fruits and vegetables / / edited by Pankaj B. Pathare, Mohammad Shafiur Rahman |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (394 pages) |
| Disciplina | 910.5 |
| Soggetto topico | Fruit - Quality |
| ISBN | 981-19-5422-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Acknowledgments -- Contents -- About the Editors -- Nondestructive Techniques for Fresh Produce Quality Analysis: An Overview -- 1 Introduction -- 2 Nondestructive Measurements -- 2.1 Computer Vision Technology -- 2.2 Biospeckle Laser Technique -- 2.3 X-Ray CT Imaging -- 2.4 Near Infrared Spectroscopy -- 2.5 Raman Spectroscopy -- 2.6 Acoustic Techniques -- 2.7 Chemometrics for Spectral Analysis -- 2.8 Electronic Nose -- 2.9 Electronic Tongue -- 3 Conclusions -- References -- Monochrome Computer Vision for Detecting Quality Defects of Fruits and Vegetables -- 1 Introduction -- 2 Computer Vision System -- 2.1 Principle of Image Acquisition -- 2.2 Visible Imaging System -- 3 Monochrome Computer Vision System -- 3.1 Monochrome Image -- 3.2 Monochrome Camera -- 3.3 Illumination Chamber and Lighting Regime -- 3.4 Frame Grabber -- 4 Detection of Quality Defects of Fruits -- 4.1 Detection of Quality Defects of Vegetables -- 5 Benefits of Monochrome Imaging -- 6 Conclusion -- References -- Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables -- 1 Introduction -- 2 Image Acquisition and Processing -- 3 Classification According to SSC or Dry Matter Content -- 3.1 SSC or Dry Matter -- 3.2 Hyperspectral Imaging -- 3.3 X-Ray Computed Tomography (CT) -- 3.4 Nuclear Magnetic Resonance (NMR) -- 4 Classification According to TA and PH -- 5 Classification According to Textural Properties -- 6 Classification According to Color Parameters -- 7 Conclusion -- References -- Application of Biospeckle Laser Technique for Assessment of Fruit Quality -- 1 Introduction -- 2 Working Principles and Their Operations -- 2.1 Device Components -- 2.2 Measurement Methods and Spatial Analysis -- 2.3 Spatial Analysis of Biospeckle Activity -- 3 Analyses in Spectral Domains.
4 Application of Biospeckle Technique in Assessing Fruit Quality -- 4.1 Monitoring of Ripening, Shelf Life, and Senescence Pattern in Postharvest Storage Period -- 4.2 Prediction of the Harvest Window of Fruit Crops -- 4.3 Biochemical Processes and Metabolism-Related Changes during Fruit Maturation -- 4.4 Detection of Mechanical Defects -- 4.5 Identification of Disease Occurrence -- 5 Limitations and Future Directions -- 6 Conclusion -- References -- Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural Produce -- 1 Introduction -- 2 Basic Structures of Common Spectrometers -- 2.1 Relevance of Functional Components of Spectrometers -- 2.2 Operation -- 2.3 Modeling -- 3 Important Considerations in Vis-Nirs Application on Fresh Fruit -- 4 Important Considerations in Vis-NIRS Application on Fresh Vegetables -- 5 Chemometric Analysis of Collected Spectroscopic Data -- 5.1 Data Preprocessing -- 5.2 Calibrations -- 5.3 Validations -- 5.4 Models Recalibrations -- 6 Future of Spectroscopy Applications and Research in Fresh Produce -- 7 Conclusion -- References -- Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication -- 1 Introduction -- 2 Fourier Transform Infrared Spectroscopy (FTIR) -- 2.1 Principle -- 2.2 Equipment and Their Components -- 2.2.1 Infrared [IR] Source -- 2.2.2 Interferometer -- 2.2.3 Beam Splitter -- 2.2.4 Mirrors -- 2.2.5 Laser -- 2.2.6 Detectors -- 2.2.7 Computer System and Software -- 2.2.8 Background Spectrum -- 2.2.9 Parameters Optimization -- 2.3 Operation of FTIR -- 2.4 Modeling Techniques Used for FTIR -- 3 Food Analysis Using FTIR Spectroscopy -- 3.1 Carbohydrates -- 3.1.1 Starch -- 3.1.2 Pectin -- 3.1.3 Cellulose -- 3.1.4 Dextran and Pullulan -- 3.1.5 Alginate -- 3.1.6 Guar Gum, Chitosan, and Agar -- 3.1.7 β-Glucan -- 3.2 Meat and Meat Products. 3.3 Fruits and Vegetables -- 3.4 Dairy and Dairy Products -- 3.5 Oil and Fats -- 3.6 Limitations of FTIR -- 3.7 Comparison with Other Similar Methods -- 3.8 Bacteria in Food Industry -- 3.9 Comparison with Other Methods -- 4 Food Authentication Using FTIR Spectroscopy -- 4.1 Oils and Fat Authentication -- 4.2 Honey Authentication Using FTIR -- 4.3 Milk and Milk Products -- 4.4 FTIR Authentication in Other Products -- 4.5 Comparison with Other Methods -- 5 Conclusion and Future Progress -- References -- Multi/Hyper Spectral Imaging for Mango -- 1 Introduction -- 2 Quality Assessment of Mangoes -- 3 Fundamental and System Components -- 3.1 Hyperspectral Imaging -- 3.2 Multispectral Imaging -- 4 Applications of Multi/Hyper Spectral Imaging -- 5 Challenges and Future Trends -- 6 Conclusion -- References -- Raman Spectroscopy for Fresh Fruits and Vegetables -- 1 Introduction -- 1.1 Raman Spectroscopy in General -- 1.2 Historical Background -- 2 Theoretical Progress -- 2.1 The Basis of Raman Spectroscopy -- 2.2 Raman Effect -- 2.3 Raman Shift -- 3 Raman Instrumentation and Sampling -- 3.1 Raman Techniques -- 3.1.1 Dispersive Raman Spectroscopy -- 3.1.2 Fourier Transform Raman Spectroscopy -- 3.1.3 Surface-Enhanced Raman Spectroscopy (SERS) -- 3.1.4 Spatially Offset Raman Spectroscopy (SORS) -- 3.2 Raman Sampling -- 3.2.1 Fiber Optics -- 3.2.2 Colorless Compounds -- 3.2.3 Colored Compounds -- 3.2.4 Special Cells -- 4 Statistical Data Analysis -- 4.1 Calibration and Data Processing -- 4.1.1 Internal Standards -- 4.1.2 Indene -- 4.1.3 Laser Plasma Lines -- 4.1.4 Neon Emission Lines -- 4.2 Data Analysis -- 4.2.1 Preprocessing -- 4.2.2 Feature Extraction -- 4.2.3 Classification -- 5 Application of Raman Spectroscopy in Fresh Fruits and Vegetables -- 5.1 Structural Analysis -- 5.2 Safety Control -- 5.3 Classification -- 5.4 Quantification -- 6 Conclusion. References -- NIR Spectroscopy for Internal and External Quality Measurement and Analysis of Thick Rind Fruits -- 1 Introduction -- 2 Application of NIRS in Quality Analysis of Thick Rind Fruit -- 2.1 Data Acquisition Modes -- 2.2 Wavelength Selection and Penetration Depth of NIRS -- 2.3 Chemometrics and Preprocessing Techniques -- 3 Measurement of Internal Quality Attributes of Fruit with Thick Rind -- 4 Measurement of External Quality Attributes of Thick Rind Fruits -- 5 NIRS Measurement and Prediction of Internal and External Disorders and Diseases Affecting Thick Rind Fruit -- 6 Prospects for NIRS for Evaluating Quality Attributes of Thick Rind Fruit -- 7 Conclusion -- References -- Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction -- 1 Introduction -- 2 Quality Attributes of Pomegranate Fruit: An Overview -- 2.1 Physical and Textural Properties -- 2.2 Chemical Properties -- 3 NIRS Prediction of Whole Pomegranate Fruit Quality -- 3.1 NIR Characteristics -- 3.2 Measurement of External Quality Attributes -- 3.3 Measurement of Internal Quality Attributes -- 4 NIRS Measurement and Prediction of Fresh and Dried Aril Quality -- 5 NIRS Measurement and Prediction of Juice Quality -- 6 NIRS Measurement and Prediction of Physiological Rind Disorders and Diseases -- 7 Prospects for NIRS in Pomegranate Quality -- References -- X-Ray Computed Tomography (CT) for the Internal Quality Evaluation of Fresh Produce -- 1 Introduction -- 2 Working Principles of CT Scanners -- 3 Main Components of CT Scanners -- 3.1 X-Ray Source -- 3.2 Detectors -- 3.3 Data Acquisition -- 3.4 Data Processing and CT Numbers -- 4 Generations of CT Scanners -- 4.1 First Generation: Rotate/Translate, Pencil Beam -- 4.2 Second Generation: Rotate/Translate, Narrow Fan Beam -- 4.3 Third Generation: Rotate/Rotate, Wide Fan Beam. 4.4 Fourth Generation: Rotate/Stationary -- 4.5 Fifth Generation: Stationary/Stationary, Electron Beam CT -- 4.6 Sixth Generation: Helical or Spiral -- 4.7 Seventh Generation: Multiple Detector Array -- 4.7.1 Application of CT Scan in Non-destructive Quality Evaluation of Agricultural Products -- 5 Assessment of Pear Bruising due to Quasi-Static Thin Edge Compressive Loading with CT Scan and Investigation of Its Relation... -- 5.1 Determination of Physical Characteristics -- 5.2 Quasi-Static Test -- 5.3 CT Imaging -- 5.4 Effect of Geometric Mean Diameter on Bruise Level -- 5.5 Effect of Equivalent Diameter on Bruise Level -- 5.6 Effect of Surface Area on Bruise Level -- 5.7 Effect of Aspect Ratio on Bruise Level -- 5.8 Effect of Sphericity on Bruise Level -- 6 Assessment of Pear Bruising Due to Quasi-Static Broad Edge Compressive Loading with CT Scan and Investigation of Its Relatio... -- 6.1 Effect of Geometric Mean Diameter on Bruise Level -- 6.2 Effect of Surface Area on Bruise Level -- 6.3 Effect of Equivalent Diameter on Bruise Level -- 7 Assessment of Pear Bruising Due to Impact Load with CT Scan and Investigation of Its Relationship with Physical Characterist... -- 7.1 Impact Test -- 7.2 Physical Characteristics -- 7.3 Effect of Geometric Mean Diameter on Bruise Level -- 7.4 Effect of Equivalent Diameter on Bruise Level -- 7.5 Effect of Surface Area on Bruise Level -- 7.6 Effect of Aspect Ratio on Bruise Level -- 7.7 Effect of Sphericity on Bruise Level -- 8 Conclusion -- References -- Non-destructive Testing (NDT): Development of a Custom Designed Ultrasonic System for Fruit Quality Evaluation -- 1 Introduction -- 2 Fruits Samples and Quality Assessment -- 2.1 Experimental Setup and Data Collection -- 2.1.1 Ultrasonic System -- 2.1.2 Machine Vision System -- 2.1.3 Statistical Analysis -- 2.2 Ultrasonic Measurement (Attenuation and Velocity). 2.3 Volume Estimation. |
| Record Nr. | UNINA-9910631081703321 |
| Singapore : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Techniques to measure food safety and quality : microbial, chemical, and sensory / / edited by Mohidus Samad Khan and Mohammad Shafiur Rahman
| Techniques to measure food safety and quality : microbial, chemical, and sensory / / edited by Mohidus Samad Khan and Mohammad Shafiur Rahman |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (478 pages) |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Safety measures
Food - Analysis |
| ISBN | 3-030-68636-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Acknowledgement -- Contents -- About the Editors -- Chapter 1: Introduction on Techniques to Measure Food Safety and Quality -- 1 Introduction -- 2 Overview of Food Safety and Sensory Quality -- 2.1 Microbial Contaminations -- 2.2 Chemical Contaminations -- 2.3 Overview of the Sensory -- 3 Technological Assessment of Food Safety and Quality -- 3.1 Enzyme-Linked Immunosorbent Assay (ELISA) Technique -- 3.2 Ultraviolet-Visible Spectroscopy (UV-Vis) Technique -- 3.3 Nuclear Magnetic Resonance (NMR) Spectroscopy -- 3.4 Gas Chromatography and Mass Spectroscopy (GC-MS) Technique -- 3.5 Electronic Tongue for Food Safety -- 3.6 Paper-Based Kits for Food Analysis -- 3.7 Differential Scanning Calorimetry (DSC) -- 4 Conclusion -- References -- Chapter 2: Overview of Microbial Contamination of Foods and Associated Risk Factors -- 1 Introduction -- 2 Types of Microbial Contaminants in Foods -- 2.1 Bacteria -- 2.2 Yeast and Mold -- 2.3 Virus -- 3 Sources of Microbial Contamination -- 3.1 Preharvest Factors -- 3.1.1 Irrigation Water -- 3.1.2 Manure Applied as Fertilizer -- 3.2 Harvest Factors -- 3.3 Preslaughter and Slaughter Contamination Factors -- 3.4 Post-harvest/Slaughter Contamination Factors -- 3.4.1 Food Processing/Preparation and Serving -- 3.4.2 Unhygienic Practices of Food Handlers -- 3.4.3 Biofilm Formation in Food Processes -- 3.4.4 Packaging, Distribution, Marketing, and Storage -- 4 Factors Influencing Microbial Growth in Foods -- 4.1 Intrinsic Factors -- 4.2 Extrinsic Factors -- 5 Health Impacts of Microbial Contamination of Food -- 6 Conclusion -- References -- Chapter 3: Sources and Health Impacts of Chemical Contaminants in Foods -- 1 Introduction -- 2 History and Background -- 3 Types of Chemical Contaminants -- 3.1 Pesticide Residues -- 3.2 Plant-Derived Contaminants -- 3.3 Growth Hormones and Promoters.
3.4 Veterinary Drug Residues -- 3.5 Additives and Color -- 3.6 Migrants from Processing and Packaging -- 3.7 Trace Chemicals and Allergens -- 3.8 Dioxins -- 3.9 Polychlorinated Biphenyls -- 3.10 Emerging Environmental Organics -- 3.11 Toxic Metals and Metalloids -- 3.12 Heat-Generated Toxicants -- 3.13 Nonthermally Generated Toxicants -- 3.14 d-Amino Acids -- 3.15 Phycotoxins and Mycotoxins -- 4 Health Impacts -- 5 Minimizing Chemical Contamination: Recommendations and Alternatives -- 6 Conclusion -- References -- Chapter 4: Conventional Microbial Counting and Identification Techniques -- 1 Introduction -- 2 Standard Plate Count to Determine Colony-Forming Units -- 2.1 Procedures -- 2.1.1 Pour Plate Method -- 2.1.2 Spread Plate Method -- 2.1.3 Drop Plate Method -- 2.1.4 Membrane Filtration Technique -- 2.2 Critical Control Points of Standard Plate Count Method -- 2.3 Calculations for Standard Plate Count Method -- 2.3.1 Calculation of CFUs for Surface Washed Samples -- 2.3.2 Calculation of CFUs for Surface Swabbed Samples -- 2.4 Most Probable Number for Statistical Determination of Viable Cells -- 2.4.1 Multiple Dilution Method -- 2.4.2 Single Dilution Method -- 2.4.3 Direct Microscopic Count -- 3 Identification Methods -- 3.1 Culturing the Sample in Enrichment Medium -- 3.2 Isolation on Selective Differential Agar Medium -- 3.3 Confirmation of the Isolated Cultures -- 3.3.1 IMViC Test -- Indole Test -- Methyl Red Test -- Voges-Proskauer Test -- Citrate Test -- 3.3.2 Catalase Test -- 3.3.3 Oxidase Test -- 3.3.4 Urease Test -- 3.3.5 Nitrate and Nitrite Reduction Test -- 4 Overview of Different Media -- 5 Conclusion -- References -- Chapter 5: Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- 1 Introduction -- 2 ELISA in the Detection of Food Constituents -- 2.1 General Technique of ELISA -- 2.1.1 Principle. 2.1.2 Main Types of ELISA -- 2.1.3 Analysis of Data -- 3 Food Constituents Measured by ELISA -- 3.1 Flavor Constituents in Food -- 3.2 Naturally Occurring Undesirable Compounds -- 3.3 Nutritionally Important Constituents -- 4 ELISA in Food Production and Processing -- 4.1 Detection of Plant Growth Substances -- 4.2 Estimation of Food Constituents with Processing Characteristics -- 4.3 Spoilage of Foods and Food Crops -- 4.4 ELISA in Food Processing -- 5 ELISA in Food Safety -- 5.1 Common Deleterious Food Components -- 5.1.1 Clostridium perfringens Enterotoxins -- 5.1.2 Clostridium Botulinum Toxins -- 5.1.3 Staphylococcus aureus Enterotoxins -- 5.1.4 Salmonella -- 5.1.5 Listeria monocytogenes -- 5.1.6 Other Microorganisms -- 5.1.7 Mycotoxins -- 5.1.8 Mushroom Poisoning -- 5.1.9 Algal and Seafood Toxins -- 5.2 Pesticides -- 5.3 Anabolic Agents -- 5.4 Therapeutic Agents -- 5.5 Adulterants -- 6 ELISA in Food Product Authenticity Testing -- 6.1 Meat Products -- 6.2 Fish and Fish-Based Food Products -- 6.3 Dairy Products -- 6.4 Fruits and Beverages -- 6.5 Genetically Modified Foods -- 6.6 Irradiated Foods -- 7 Conclusion -- References -- Chapter 6: Vitek: A Platform for a Better Understanding of Microbes -- 1 Introduction -- 2 History and Development -- 3 Principle of Identification and Basic Steps -- 3.1 Vitek 2 -- 3.2 Vitek MS -- 4 Capacity and Microbial Database -- 5 Vitek Applications in Microbial Works -- 5.1 Clinical Applications -- 5.2 Environmental Applications -- 6 Reliability and Accuracy -- 6.1 Comparison with Phenotypic and Proteotypic Techniques -- 6.1.1 Pure and Reference Microorganisms -- 6.1.2 Clinical and Environmental Microorganisms -- 6.2 Comparison With Genotypic Techniques -- 6.2.1 Pure and Reference Microorganisms -- 6.2.2 Clinical and Environmental Microorganisms -- 7 Efficiency and Limitations -- 8 Conclusion -- References. Chapter 7: Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- 1 Introduction -- 2 Basic Principle and Theory of NMR -- 2.1 Parameters of NMR -- 2.1.1 Chemical Shift -- 2.1.2 Spin-Spin Coupling -- 2.1.3 Signal Intensity -- 2.2 NMR Spectrometer -- 2.2.1 Magnet -- 2.2.2 Shim Coils -- 2.2.3 Field Lock -- 2.2.4 Probe -- 2.2.5 Console -- 3 1D NMR -- 4 2D NMR -- 4.1 COSY -- 4.2 HMBC -- 4.3 NOESY -- 4.4 TOCSY -- 4.5 HSQC -- 5 NMR Hyphenated Techniques -- 5.1 LC-NMR -- 5.2 LC-NMR-MS -- 6 NMR Data Analyses of Foods -- 6.1 NMR-Based Metabolomics -- 6.1.1 NMR-Based Targeted Metabolomics -- 6.1.2 NMR-Based Untargeted Metabolomics -- 6.2 Chemometrics in NMR -- 6.2.1 NMR Data Processing in Chemometric -- 6.2.2 Univariate Statistical Analysis -- 6.2.3 Multivariate Statistical Analysis -- Principle Component Analysis (PCA) -- Partial Least Squares Discriminant Analysis (PLS-DA) -- Orthogonal Partial Least Square Discriminant Analysis (OPLSDA) -- 7 NMR Applications in Food Analysis -- 7.1 Fruits and Vegetables -- 7.2 Coffee and Tea -- 7.3 Vinegar -- 7.4 Oils -- 7.5 Fish -- 7.6 Juices and Beverages -- 7.7 Soy Sauce -- 7.8 Milk and Dairy Products -- 7.9 Butter and Margarine -- 7.10 Cheese -- 7.11 Honey -- 7.12 Rice -- 7.13 Wheat -- 8 Conclusion -- References -- Chapter 8: UV-Vis Spectroscopy for Food Analysis -- 1 Introduction -- 2 Basic Principles of UV-Vis Spectroscopy -- 2.1 UV-Vis Absorption Spectroscopy Mechanism -- 2.2 Instrumentation -- 3 Applications of UV-Vis Spectroscopy for Foods Analysis -- 3.1 UV-Vis Spectroscopy in Food Safety -- 3.1.1 Heavy Metal Content in Water and Food Samples: Cadmium and Copper -- 3.1.2 Indigotin (Color) in Food -- 3.1.3 Phenolic Compounds in Food -- 3.1.4 Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Food -- 3.2 UV-Vis Spectroscopy in Food Authentication -- 3.2.1 Beef Adulteration. 3.2.2 Adulteration of Milk (Melamine Detection) -- 3.2.3 Adulteration of Olive Oil -- 3.2.4 Caffeine Content in Beverage -- 3.2.5 Identification of Adulteration in Roasted Coffee -- 3.2.6 Adulteration of Pomegranate Juice -- 3.3 UV-Vis Spectroscopy in Food Composition (Food Quality) -- 3.3.1 Analyzing Fruit Composition -- 3.3.2 Freshness of Fish (K Value) -- 3.3.3 Analyzing Milk Fat -- 3.3.4 Evaluation of Edible Oil -- 3.3.5 Vitamin C in Fruits and Vegetables -- 3.3.6 Lactic Acid Content in Cheddar Cheese -- 3.3.7 Contamination in Egg White -- 4 Limitations of UV-Vis Spectroscopy to Analyze Foods -- 5 Conclusion -- References -- Chapter 9: Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- 1 Introduction -- 2 Mechanism of Operation -- 2.1 Principle of GC-MS -- 2.2 Instrumentation and Working Steps of GC-MS -- 3 Sample Preparation Method -- 3.1 Solid-Phase Extraction (SPE) -- 3.2 Solid-Phase Microextraction (SPME) -- 3.3 Supercritical Fluid Extraction (SFE) -- 3.4 Pressurized Liquid Extraction (PLE) -- 3.5 Liquid-Liquid Extraction (LLE) -- 3.6 Headspace Technique -- 3.7 General Considerations -- 4 Detection of Food Items -- 4.1 Dairy Products -- 4.1.1 Cyanuric Acid (CYA) and Melamine (MEL) in Dairy Products -- 4.1.2 Major Volatile Free Fatty Acids in Cheese -- 4.2 Beverage and Juice -- 4.2.1 Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee -- 4.2.2 Furan in Green Coffee, Tomato Juice, and Orange Juice -- 4.2.3 Adulteration of Ground-Roasted Coffee with Roasted Barley -- 4.3 Meat and Fish Products -- 4.3.1 N-Nitrosamines (NAs) in Meat -- 4.3.2 Formaldehyde (FA) in Sea Fish, Freshwater Fish, and Crustaceans -- 4.4 Fruits and Vegetables -- 4.4.1 Patulin in Apple Products and Quince Jam -- 4.4.2 Benzoic and Phenolic Acids in Cranberry Fruit -- 4.4.3 Pesticides in Berry Fruits. 4.4.4 Pesticides in Tomato, Pepper, and Cucumber. |
| Record Nr. | UNINA-9910502975703321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||