Imaging Technologies and Data Processing for Food Engineers
Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of fo
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pringer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference- oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Nesli Sozer Editor
Imaging Technologies and Data Processing for Food Engineers
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Editor Nesli Sozer VTT Technical Research Centre of Finland Espoo Finland
ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-24733-5 ISBN 978-3-319-24735-9 (eBook) DOI 10.1007/978-3-319-24735-9 Library of Congress Control Number: 2015958075 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Preface
This book includes various perspectives on applicability of imaging technologies and data-processing tools for food structure analysis. Recent studies from worldwide peers are presented to provide an in-depth understanding on raw material characterization, process control, structure–function and structure–texture relationships by utilizing imaging and data analysis tool boxes. The book covers wide range of food matrices and also introduces applications from innovative and emerging areas of food science with an insight into future trends. The information in this book is of interest to food scientists and engineers working in both academia and food industries. It can also be used as a textbook for food science and engineering students. There are eleven chap
