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Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables

BuchGebunden
390 Seiten
Englisch
Springererschienen am18.11.20221st ed. 2022
This book describes the various techniques for nondestructive quality assessment of fruits and vegetables.mehr
Verfügbare Formate
BuchGebunden
EUR192,59
BuchKartoniert, Paperback
EUR192,59
E-BookPDF1 - PDF WatermarkE-Book
EUR181,89

Produkt

KlappentextThis book describes the various techniques for nondestructive quality assessment of fruits and vegetables.
Details
ISBN/GTIN978-981-19-5421-4
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2022
Erscheinungsdatum18.11.2022
Auflage1st ed. 2022
Seiten390 Seiten
SpracheEnglisch
Gewicht770 g
IllustrationenXI, 390 p. 1 illus.
Artikel-Nr.16570879

Inhalt/Kritik

Inhaltsverzeichnis
Chapter 1 Nondestructive Techniques for Fresh Produce Quality Analysis: An OverviewChapter 2 Monochrome Computer Vision for Detecting Quality Defects of Fruits and VegetablesChapter 3 Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and VegetablesChapter 4 Application of Biospeckle Laser Technique for Assessment of Fruit QualityChapter 5 Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural ProduceChapter 6 Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and AuthenticationChapter 7 Multi/Hyperspectral imaging for mango Chapter 8 Raman spectroscopy for fresh fruits and vegetablesChapter 9 NIR Spectroscopy for Internal and External Quality Measurement and Analysis of Thick Rind FruitsChapter 10 Near-Infrared Spectroscopy for Pomegranate Quality Measurement and PredictionChapter 11 X-ray Computed Tomography (CT) for the Internal Quality Evaluation of Fresh ProduceChapter 12 Non-Destructive Testing (NDT): Development of a Custom Designed Ultrasonic System for Fruit Quality EvaluationChapter 13 Acoustic Emission and Near-Infra Red Imaging Methods for Nondestructive Apple Quality Detection and their ClassificationChapter 14 Chemometrics in nondestructive quality evaluationChapter 15 Electronic Nose for Fresh Produce QualityChapter 16 Use of Electronic Tongue to Determine Quality and Safety of Fresh Producemehr

Autor


Dr. Pankaj Pathare is an Assistant Professor of Postharvest Technology at Sultan Qaboos University, Oman. He has graduated with a B. Tech degree (Agricultural Engineering) from Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (India), and PhD (Process & Chemical Engineering) from the University College Cork (Ireland). Before joining at SQU, he worked as researcher at Newcastle University, UK and Stellenbosch University, South Africa. He has gained expertise on postharvest technology & food engineering which includes quantification of Postharvest losses during transportation, Mechanical damage of perishables, Food agglomeration/granulation, Food drying and cooling and Structural design of corrugated packaging. The research results are well documented in 50 original scientific peer-reviewed journal papers. He also worked as supervisor/co-supervisor for ten postgraduate research students. He is a member of the editorial board of several research journals including PLoS ONE, Frontiers in Sustainable Food Systems, Open Agriculture, and Journal of Food Quality.


Prof. Shafiur Rahman is the author/co-author of over 450 technical articles including more than 160 journal papers and 15 books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. He has initiated the International Journal of Food Properties and serves as the founding Editor-in-Chief for more than 20 years. He serves on the editorial boards of 10 international journals and book series. He also serves as Editor-in-Chief for the Journal of Agricultural and Marine Sciences, published by Sultan Qaboos University. In 2008, Professor Rahman was ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline. In 2020, he was recognized among World Top 2% influential scholars (ranked 107 among 48,454 food science researchers), published by Stanford University, USA.




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Herausgegeben:Pathare, Pankaj B.