Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features
Describes the latest micro-level experimental methods primarily using microimaging techniques
Presents detailed procedures of applying these techniques in food processing
Highlights the current challenges of developing efficient and novel food processing systems
Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials
This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Author(s): Azharul Karim Sabrina, Fawzia Mohammad, Mahbubur Rahman
Series: Advances in Drying Science and Technology
Publisher: CRC Press
Year: 2022
Language: English
Pages: 108
City: Boca Raton
Cover
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
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
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
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
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
8.2.2 Polarising Microscopy
8.2.3 Fluorescence Microscopy
8.3 Novel Techniques in Light Microscopy
8.4 Application of Light Microscopy in Food Processing
8.5 Conclusion
References
9. Neutron Radiography Scattering in Food Processing
9.1 Introduction
9.2 Neutron and X-ray Tomography
9.3 Application of Neutron Imaging in Food Processing
9.4 Conclusion
References
Index
