Nondestructive Evaluation of Food Quality Theory and Practice
Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x
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Shyam N. Jha Editor
Nondestructive Evaluation of Food Quality Theory and Practice
Foreword by M.M. Pandey
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Editor Shyam N. Jha Central Institute of Post-Harvest Engineering and Technology (CIPHET) Agricultural Structures and Environmental Control Ludhiana 141004 India [email protected]
ISBN 978-3-642-15795-0 e-ISBN 978-3-642-15796-7 DOI 10.1007/978-3-642-15796-7 Springer Heidelberg Dordrecht London New York Library of Congress Control Number: 2010937779 © Springer-Verlag Berlin Heidelberg 2010 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable to prosecution under the German Copyright Law. The use of general descriptive names, registered names, trademarks, 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. Cover design: eStudio Calamar S.L., Heidelberg Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Foreword
Fast changing global market has unleashed tremendous activities world over to accelerate the pace of economic growth. In the process, majority try to sell their food products without assessing their quality and safety aspects on daily basis. Food adulterations nowadays are rampant to have quick economic gain, ignoring health hazards. They are in fact partly successful in their business of selling low quality foods because of lack of technologies, which can assess the food quality and safety aspect quickly and on the spot of purchase. Consumers are therefore now more conscious for quality and safety of their food they buy, but they cannot do much because presently foods are mostly tested in laboratory, and by the time report comes interest of consumer goes down, some epidemic due to food poisoning already had have taken place and the regulatory authorities are not able to do much to stop the misshappenings. Numerous research works on nondestructive and quick testing of food quality using near infrared spectroscopy, Fourier transform infrared spectroscopy, colour and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, X-ray, CT and magnetic resonance imaging are thus being carried out worldwide. All these technologies are different and are being applied for nondestructive evaluation of different quality attributes of food materials on-site. Many books are therefore published on each of the above topic and researchers may not be able to afford to buy and carry them all the time. I
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