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Author: Harold E. Pattee
Publisher: Springer Science & Business Media
ISBN: 9400942176
Category : Technology & Engineering
Languages : en
Pages : 418
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Book Description
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Author: Harold E. Pattee
Publisher: Springer Science & Business Media
ISBN: 9400942176
Category : Technology & Engineering
Languages : en
Pages : 418
Get Book Here
Book Description
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0080556248
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.· Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Author: Morris Lieberman
Publisher: Springer Science & Business Media
ISBN: 1475700946
Category : Nature
Languages : en
Pages : 575
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Book Description
Emphasis in agricultural research for many years has concen trated on crop production. This emphasis has become more important in recent years with the realization that the population worldwide is outstripping the food supply. There is, however, another side to increasing the availability of the food supply. This simply involves preservation of the harvested crop·for human consumption. The losses incurred in harvesting, handling, transportation, storage and marketing crops have become a greater problem as the distance from the farm to the ultimate consumer increases. In the Western world where modern transportation, storage facilities, and marketing technology are widely used, post-harvest technology requires a large input of energy which increases costs considerably. There fore, losses are more significant and the ability to provide fresh fruits and vegetables, out of season, at reasonable costs will depend on reduced post-harvest losses throughout the marketing chain from the farm gate to the ultimate consumer. The reduction in post-harvest losses depends on proper use of current technology and further developments derived from a broad spectrum of scientific disciplines. Biochemistry, plant physiology, plant pathology, horticulture, agronomy, physics, engineering and agricultural economics, all provide knowledge which has been useful and will be useful in the future for improving post-harvest technol ogy and crop preservation. This volume records the Proceedings of the NATO Advanced Study Institute on Post-Harvest Physiology and Crop Preservation, held at Sounion, Greece, April 28 - May 8, 1981.
Author: Bambang Kuswandi
Publisher: CRC Press
ISBN: 1000170594
Category : Business & Economics
Languages : en
Pages : 285
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Book Description
Here is an abundance of valuable information on different sensing techniques for fruits and vegetables. The volume covers emerging technologies, such as NMR, MRI, wireless sensor networks (WSN), and radio-frequency identification (RFID) and their potential for industrial applications. Key features of the volume: • Provides an inclusive review of the developments of sensors for quality analysis and inspection of fresh fruits and vegetables • Fosters an understanding of the basic sensing techniques for quality assessment of fresh fruits and vegetables • Covers advanced sensing technologies, including computer vision, spectroscopy, X-rays, magnetic resonance, mechanical contact, wireless sensor networks, and radio-frequency identification sensors • Reviews the significant progress in sensor development of noninvasive techniques for quality assessment of fruits and vegetables
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 9780306480713
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Author: Shyam N. Jha
Publisher: Springer Science & Business Media
ISBN: 3642157963
Category : Science
Languages : en
Pages : 297
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Book Description
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-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Technology & Engineering
Languages : en
Pages : 418
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Book Description
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 402
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Book Description
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author: Harold E. Pattee
Publisher:
ISBN: 9781461325505
Category :
Languages : en
Pages : 428
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Book Description
Author: Mohammad Shamsher Ahmad
Publisher: Springer
ISBN: 3319211978
Category : Technology & Engineering
Languages : en
Pages : 279
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Book Description
This book presents a comprehensive study of the handling of fresh fruits in the developing world from harvesting to the shelf. With annual losses ranging from 30-40% due to lack of knowledge on proper handling practices and value addition, this book's information on postharvest handling and quality testing is crucial for reducing these losses and improving the quality and safety of fresh fruits in these areas. With its added focus on marketing and organized retail aspects, Postharvest Quality Assurance of Fruits: Practical Approaches for Developing Countries covers the entire range of fruit handling, from transportation and packaging to quality assessment and commercial preparation. In presenting a fully comprehensive outline of the factors affecting postharvest quality and marketability of fruits, this work lays the foundation for understanding the proper storage, transportation and packaging methods to prevent losses and increase quality. With its study of prevailing marketing systems, supply chains and retail methods, the book presents the complete picture for the postharvest handling of fruits in the developing world.
