Spectroscopic Tools For Food Analysis

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Advanced Spectroscopic Techniques for Food Quality

Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
ISBN 13 : 1839165855
Total Pages : 202 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Advanced Spectroscopic Techniques for Food Quality by : Ashutosh Kumar Shukla

Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

Spectroscopic Tools for Food Analysis

Author : Ashutosh Kumar Shukla
Publisher : IOP Publishing Limited
ISBN 13 : 9780750323222
Total Pages : 150 pages
Book Rating : 4.3/5 (232 download)

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Book Synopsis Spectroscopic Tools for Food Analysis by : Ashutosh Kumar Shukla

Download or read book Spectroscopic Tools for Food Analysis written by Ashutosh Kumar Shukla and published by IOP Publishing Limited. This book was released on 2020-01-31 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food quality analysis is an area of interest that has always attracted the attention of everyone, and making suitable tools for food analysis is especially important. This volume presents such techniques and their state-of-the-art applications. It covers different spectroscopic methods spread over the wide range of electromagnetic spectrum that are being applied in food analysis. Detection of ammonia nitrogen using spectroscopic process is also included as it is the source of protein synthesis in aquatic plants and animals, which serve as an important ingredient of our diet. Individual chapters cover recent trends and applications of a particular technique in different areas of food analysis. This book also includes comparison of different approaches wherever necessary in view of actual applications. Mathematical details have been kept to a necessary minimum as far as possible, keeping in mind the novice researchers and technicians. Furthermore, an interdisciplinary character is naturally a distinctive feature throughout as contributors are from different disciplines including science, engineering and pharmacy.

Spectroscopic Methods in Food Analysis

Author : Adriana S. Franca
Publisher : CRC Press
ISBN 13 : 1351648799
Total Pages : 797 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis Spectroscopic Methods in Food Analysis by : Adriana S. Franca

Download or read book Spectroscopic Methods in Food Analysis written by Adriana S. Franca and published by CRC Press. This book was released on 2017-12-14 with total page 797 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Infrared Spectroscopy for Food Quality Analysis and Control

Author : Da-Wen Sun
Publisher : Academic Press
ISBN 13 : 008092087X
Total Pages : 445 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Infrared Spectroscopy for Food Quality Analysis and Control by : Da-Wen Sun

Download or read book Infrared Spectroscopy for Food Quality Analysis and Control written by Da-Wen Sun and published by Academic Press. This book was released on 2009-03-05 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. - Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control - Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application - Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Modern Techniques for Food Authentication

Author : Da-Wen Sun
Publisher : Academic Press
ISBN 13 : 0128142650
Total Pages : 808 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Modern Techniques for Food Authentication by : Da-Wen Sun

Download or read book Modern Techniques for Food Authentication written by Da-Wen Sun and published by Academic Press. This book was released on 2018-07-25 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques

Portable Spectroscopy and Spectrometry, Applications

Author : Richard A. Crocombe
Publisher : John Wiley & Sons
ISBN 13 : 1119636434
Total Pages : 608 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Portable Spectroscopy and Spectrometry, Applications by : Richard A. Crocombe

Download or read book Portable Spectroscopy and Spectrometry, Applications written by Richard A. Crocombe and published by John Wiley & Sons. This book was released on 2021-04-28 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive resource available on the many applications of portable spectrometers, including material not found in any other published work Portable Spectroscopy and Spectrometry: Volume Two is an authoritative and up-to-date compendium of the diverse applications for portable spectrometers across numerous disciplines. Whereas Volume One focuses on the specific technologies of the portable spectrometers themselves, Volume Two explores the use of portable instruments in wide range of fields, including pharmaceutical development, clinical research, food analysis, forensic science, geology, astrobiology, cultural heritage and archaeology. Volume Two features contributions by a multidisciplinary team of experts with hands-on experience using portable instruments in their respective areas of expertise. Organized both by instrumentation type and by scientific or technical discipline, 21 detailed chapters cover various applications of portable ion mobility spectrometry (IMS), infrared and near-infrared (NIR) spectroscopy, Raman and x-ray fluorescence (XRF) spectroscopy, smartphone spectroscopy, and many others. Filling a significant gap in literature on the subject, the second volume of Portable Spectroscopy and Spectrometry: Features a significant amount of content published for the first time, or not available in existing literature Brings together work by authors with assorted backgrounds and fields of study Discusses the central role of applications in portable instrument development Covers the algorithms, calibrations, and libraries that are of critical importance to successful applications of portable instruments Includes chapters on portable spectroscopy applications in areas such as the military, agriculture and feed, hazardous materials (HazMat), art conservation, and environmental science Portable Spectroscopy and Spectrometry: Volume Two is an indispensable resource for developers of portable instruments in universities, research institutes, instrument companies, civilian and government purchasers, trainers, operators of portable instruments, and educators and students in portable spectroscopy courses.

Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Author : Ioannis K. Karabagias
Publisher : MDPI
ISBN 13 : 3039437097
Total Pages : 146 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics by : Ioannis K. Karabagias

Download or read book Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics written by Ioannis K. Karabagias and published by MDPI. This book was released on 2020-12-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

Near-Infrared Spectroscopy in Food Science and Technology

Author : Yukihiro Ozaki
Publisher : John Wiley & Sons
ISBN 13 : 0470047690
Total Pages : 422 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Near-Infrared Spectroscopy in Food Science and Technology by : Yukihiro Ozaki

Download or read book Near-Infrared Spectroscopy in Food Science and Technology written by Yukihiro Ozaki and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Near Infrared Spectroscopy in Food Analysis

Author : B. G. Osborne
Publisher : Longman Scientific and Technical
ISBN 13 :
Total Pages : 216 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Near Infrared Spectroscopy in Food Analysis by : B. G. Osborne

Download or read book Near Infrared Spectroscopy in Food Analysis written by B. G. Osborne and published by Longman Scientific and Technical. This book was released on 1986 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Spectroscopic Methods in Food Analysis

Author : Adriana S. Franca
Publisher : CRC Press
ISBN 13 : 1498754643
Total Pages : 664 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Spectroscopic Methods in Food Analysis by : Adriana S. Franca

Download or read book Spectroscopic Methods in Food Analysis written by Adriana S. Franca and published by CRC Press. This book was released on 2017-12-14 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Concise Handbook Of Analytical Spectroscopy, The: Theory, Applications, And Reference Materials (In 5 Volumes)

Author : Jerome (Jerry) James Workman, Jr
Publisher : World Scientific
ISBN 13 : 9814508071
Total Pages : 1824 pages
Book Rating : 4.8/5 (145 download)

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Book Synopsis Concise Handbook Of Analytical Spectroscopy, The: Theory, Applications, And Reference Materials (In 5 Volumes) by : Jerome (Jerry) James Workman, Jr

Download or read book Concise Handbook Of Analytical Spectroscopy, The: Theory, Applications, And Reference Materials (In 5 Volumes) written by Jerome (Jerry) James Workman, Jr and published by World Scientific. This book was released on 2016-06-17 with total page 1824 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept of improving the use of electromagnetic energy to achieve a variety of qualitative and quantitative spectroscopic measurements on solid and liquid materials has been proliferating at a rapid rate. The use of such technologies to measure chemical composition, appearance, for classification, and to achieve detailed understanding of material interactions has prompted a dramatic expansion in the use and development of spectroscopic techniques over a variety of academic and commercial fields.The Concise Handbook of Analytical Spectroscopy is integrated into 5 volumes, each covering the theory, instrumentation, sampling methods, experimental design, and data analysis techniques, as well as essential reference tables, figures, and spectra for each spectroscopic region. The detailed practical aspects of applying spectroscopic tools for many of the most exciting and current applications are covered. Featured applications include: medical, biomedical, optical, physics, common commercial analysis methods, spectroscopic quantitative and qualitative techniques, and advanced methods.This multi-volume handbook is designed specifically as a reference tool for students, commercial development and quality scientists, and researchers or technologists in a variety of measurement endeavours.Number of Illustrations and Tables: 393 b/w illus., 304 colour illus, 413 tables.Related Link(s)

Innovative Food Analysis

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128231556
Total Pages : 408 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Innovative Food Analysis by : Charis M. Galanakis

Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics

Food Authentication

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810260
Total Pages : 581 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Authentication by : Contantinos A. Georgiou

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Infrared and Raman Spectroscopic Imaging

Author : Reiner Salzer
Publisher : John Wiley & Sons
ISBN 13 : 3527626743
Total Pages : 530 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Infrared and Raman Spectroscopic Imaging by : Reiner Salzer

Download or read book Infrared and Raman Spectroscopic Imaging written by Reiner Salzer and published by John Wiley & Sons. This book was released on 2009-03-17 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comparison of the strengths and weaknesses of near-infrared, infrared and Raman imaging, focusing on current as well as conceivable applications for chemical analysis in delicate natural and synthetic samples. This handbook and ready reference covers instrumentation for vibrational spectroscopic imaging, chemometric evaluation of spectroscopic images, and vibrational spectroscopic imaging in biology and medicine, as well as the chemical, pharmaceutical and food industries.

Process Analytical Technology

Author : Katherine A. Bakeev
Publisher : John Wiley & Sons
ISBN 13 : 0470689609
Total Pages : 576 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Process Analytical Technology by : Katherine A. Bakeev

Download or read book Process Analytical Technology written by Katherine A. Bakeev and published by John Wiley & Sons. This book was released on 2010-04-01 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Process Analytical Technology explores the concepts of PAT and its application in the chemical and pharmaceutical industry from the point of view of the analytical chemist. In this new edition all of the original chapters have been updated and revised, and new chapters covering the important topics of sampling, NMR, fluorescence, and acoustic chemometrics have been added. Coverage includes: Implementation of Process Analytical Technologies UV-Visible Spectroscopy for On-line Analysis Infrared Spectroscopy for Process Analytical Applications Process Raman Spectroscopy Process NMR Spectrscopy: Technology and On-line Applications Fluorescent Sensing and Process Analytical Applications Chemometrics in Process Analytical Technology (PAT) On-Line PAT Applications of Spectroscopy in the Pharmaceutical Industry Future Trends for PAT for Increased Process Understanding and Growing Applications in Biomanufacturing NIR Chemical Imaging This volume is an important starting point for anyone wanting to implement PAT and is intended not only to assist a newcomer to the field but also to provide up-to-date information for those who practice process analytical chemistry and PAT. It is relevant for chemists, chemical and process engineers, and analytical chemists working on process development, scale-up and production in the pharmaceutical, fine and specialty chemicals industries, as well as for academic chemistry, chemical engineering, chemometrics and pharmaceutical science research groups focussing on PAT. Review from the First Edition “The book provides an excellent first port of call for anyone seeking material and discussions to understand the area better. It deserves to be found in every library that serves those who are active in the field of Process Analytical Technology.”—Current Engineering Practice

Chemical Analysis of Food: Techniques and Applications

Author : Yolanda Pico
Publisher : Academic Press
ISBN 13 : 0123848636
Total Pages : 813 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Chemical Analysis of Food: Techniques and Applications by : Yolanda Pico

Download or read book Chemical Analysis of Food: Techniques and Applications written by Yolanda Pico and published by Academic Press. This book was released on 2012-09-01 with total page 813 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists

Process Analytical Technology for the Food Industry

Author : Colm P. O'Donnell
Publisher : Springer
ISBN 13 : 149390311X
Total Pages : 301 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Process Analytical Technology for the Food Industry by : Colm P. O'Donnell

Download or read book Process Analytical Technology for the Food Industry written by Colm P. O'Donnell and published by Springer. This book was released on 2014-11-03 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.