Rapid And On Line Instrumentation For Food Quality Assurance
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| Author | : I Tothill |
| Publisher | : Elsevier |
| Total Pages | : 425 |
| Release | : 2003-08-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737108 |
Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. - Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation - Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues - Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water
| Author | : Ibtisam E. Tothill |
| Publisher | : CRC Press |
| Total Pages | : 406 |
| Release | : 2003-08-22 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849317590 |
Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.
| Author | : John E Blundell |
| Publisher | : Elsevier |
| Total Pages | : 434 |
| Release | : 2013-09-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0857098713 |
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. - Provides a concise and authoritative overview of appetite regulation - Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control - Discusses implications for public health
| Author | : Peter Zeuthen |
| Publisher | : Elsevier |
| Total Pages | : 600 |
| Release | : 2003-10-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737140 |
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
| Author | : D-W Sun |
| Publisher | : Elsevier |
| Total Pages | : 524 |
| Release | : 2012-08-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0857095773 |
The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. - Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing - Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure - Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry
| Author | : B Mattsson |
| Publisher | : Elsevier |
| Total Pages | : 352 |
| Release | : 2003-09-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737175 |
Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry. - Addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and how the industry can become more environmentally responsible - Evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing - Reviews packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry
| Author | : E Kress-Rogers |
| Publisher | : Elsevier |
| Total Pages | : 867 |
| Release | : 2001-10-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1855736489 |
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. - Comprehensively revised and expanded edition of a standard work in its field - Authoritative and practical guide to the range of instrumentation and sensors available - Written by a distinguished international panel of experts
| Author | : Cesarettin Alasalvar |
| Publisher | : John Wiley & Sons |
| Total Pages | : 632 |
| Release | : 2011-06-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1444347764 |
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
| Author | : N Cook |
| Publisher | : Elsevier |
| Total Pages | : 551 |
| Release | : 2013-05-10 |
| Genre | : Technology & Engineering |
| ISBN | : 085709887X |
Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. - Explores methods of detection, surveilance and risk assessment of viruses in food and water - Considers virus transmission routes and control of food and water contamination - Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development
| Author | : Hartmut Rehbein |
| Publisher | : John Wiley & Sons |
| Total Pages | : 496 |
| Release | : 2009-11-16 |
| Genre | : Technology & Engineering |
| ISBN | : 9781444322675 |
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
