Non Invasive And Non Destructive Methods For Food Integrity
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Non-invasive and Non-destructive Methods for Food Integrity
Author: Ana María Jiménez-Carvelo
language: en
Publisher: Springer Nature
Release Date: 2024-12-16
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity. Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained.
Food Safety Practices in the Restaurant Industry
Author: Nurhayati Khairatun, Siti
language: en
Publisher: IGI Global
Release Date: 2021-11-26
In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques. The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables. With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.