This book comprehensively introduces non-destructive methods for food
quality (i.e. external, internal, sensory, components, and
microbiological indicators) detection, through optics, acoustics,
chemistry, imaging, and bionic sensing. It highlights in-situ detection
of food quality and safety, including principles, signal processing, and
analysis of data, non-destructive detection system, and application in
the food industry for each method. First, this book introduces the
principles and characteristics of various food non-destructive methods.
As non-destructive measurements always involve obtaining big data for
each testing, this book also describes in detail the signal and big data
processing for each non-destructive method. The chapters also introduce
the rapid portable detection equipment for food and agricultural
products developed in recent years, as well as the intelligent
monitoring equipment in the process of food processing. Relevant
application cases are provided to help readers better understanding how
to apply non-destructive technology for food quality detection.
In the noninvasive measurement of food quality, this book has a
systematic introduction of the detection principle, data processing, and
rapid detection system, in-field detection case studies. This book is
novel and practical and can be used as a professional textbook for
undergraduates majoring in food science and engineering. It can also be
used as a reference book for scientific research and technical personnel
engaged in the field of food quality and safety detection.
