Introduction to Non-Destructive Methods for Food Quality Detection

This book comprehensively introduces non-destructive methods for food quality detection, including external, internal, sensory, components, and microbiological indicators, through optics, acoustics, chemistry, imaging, and bionic sensing.

It highlights in-situ detection of food quality and safety, covering principles, signal processing, data analysis, non-destructive detection systems, and applications in the food industry for each method.

First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements often involve obtaining big data for each test, it also describes in detail the signal and big data processing for each method.

The chapters further introduce rapid portable detection equipment for food and agricultural products developed recently, as well as intelligent monitoring equipment used during food processing. Relevant application cases are provided to help readers better understand how to apply non-destructive technology for food quality detection.

In-Field and Practical Applications

In the noninvasive measurement of food quality, this book offers a systematic introduction to detection principles, data processing, and rapid detection systems, including in-field detection case studies.

This book is both novel and practical, serving as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference for scientific research and technical personnel engaged in food quality and safety detection.