| Description |
1 online resource (109 p.) |
| Series |
Advances in Drying Science and Technology Ser |
|
Advances in Drying Science and Technology Ser
|
| Contents |
Intro -- Half Title -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Authors -- 1. Prospect of Micro-level Investigations in Food Processing Applications -- 1.1 Introduction -- 1.2 Recent Developments in Micro-level Investigation Methods -- References -- 2. Food Microstructure and Quality Changes in Foods during Processing -- 2.1 Introduction -- 2.2 The Microstructure of Plant-based Food Materials -- 2.3 The Relationship between Food Structure and Food Property -- 2.4 Structural Change of Food during Drying -- 2.5 Effect of Microstructure Changes on Quality |
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2.6 Conclusions -- References -- 3. Use of Advanced Micro-imaging Methods in Food Processing -- 3.1 Introduction -- 3.2 Experimental Techniques for the Micro-level Imaging of Food Process -- 3.2.1 Atomic Force Microscopy -- 3.2.2 X-ray Micro-tomography -- 3.2.3 Nuclear Magnetic Resonance -- 3.2.4 Light Microscopy -- 3.3 Conclusion -- References -- 4. Use of Atomic Force Microscopy (AFM) in Food Processing -- 4.1 Introduction -- 4.2 Theory and Operation of the AFM Nanoindentation -- 4.3 Application of AFM in Food Processing -- 4.3.1 Assessing Mechanical Properties during Processing |
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4.3.2 Water Content and Mechanical Properties Relationship -- 4.4 Conclusion -- References -- 5. X-ray Micro-tomography in Food Processing -- 5.1 Introduction -- 5.2 Theory of Operation -- 5.2.1 Water Content Measurement -- 5.2.2 Porosity Measurement -- 5.2.3 Statistical Analysis -- 5.3 Application of Micro-tomography in Food Processing -- 5.3.1 Changes in the Transport Properties -- 5.3.2 Structural Changes -- 5.3.3 Texture Analysis -- 5.3.4 Determination of Quality -- 5.4 Conclusion -- References -- 6. Nuclear Magnetic Resonance (NMR) in Food Processing Applications -- 6.1 Introduction |
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6.2 Principle of NMR -- 6.3 Limitations of NMR Application in Biological Tissue -- 6.4 Methods of NMR Experimentation -- 6.5 Current Application Status of NMR in Biological Tissue -- 6.6 Application of NMR in Online Monitoring Food Quality -- 6.7 Conclusion -- Reference -- 7. Near-infrared (NIR) Spectroscopy for Food Processing Applications -- 7.1 Introduction -- 7.2 History of NIR -- 7.3 NIR Methods -- 7.4 Working Principle of NIR Spectroscopy -- Transmittance -- Reflectance -- Transflectance -- 7.5 Diverse Applications of NIR Spectroscopy in Food Science |
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7.5.1 Determination of Moisture Content (MC) by NIR Spectroscopy -- 7.5.2 On-line Properties Measurement by NIR Spectroscopy -- 7.5.3 Screening Out Adulterated Samples from the Food Supply Chain (On-line Quality Check) -- 7.5.4 Non-destructive Estimation of Maturity of Fruits -- 7.6 Advantages and Limitations of NIR Spectroscopy -- 7.6.1 Advantages of NIR Spectroscopy -- 7.6.2 Disadvantages of NIR Spectroscopy -- 7.8 Conclusion -- References -- 8. Light Microscopy (LM) in Food Processing -- 8.1 Introduction -- 8.2 Methods and Mechanisms of Light Microscopy -- 8.2.1 Bright-field Microscopy |
| Notes |
Description based upon print version of record |
|
8.2.2 Polarising Microscopy |
| Subject |
Food industry and trade -- Technological innovations
|
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Food -- Drying -- Equipment and supplies.
|
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Food -- Microstructure
|
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Food -- Drying -- Equipment and supplies
|
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Food industry and trade -- Technological innovations
|
| Form |
Electronic book
|
| Author |
Fawzia, Sabrina
|
|
Rahman, Mohammad Mahbubur (Engineer)
|
| ISBN |
9781000482256 |
|
1000482251 |
|
