Description
Book SynopsisLight Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products.
Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality
Table of Contents
Introduction to Light and Optical Theories. Overview of Light Interaction with Food and Biological Materials. Theory of Light Transfer in Food and Biological Materials. Monte Carlo Modeling of Light Transfer in Food. Parameter Estimation Methods for Determining Optical Properties of Foods. Basic Techniques for Measuring Optical Absorption and Scattering Properties of Food. Spatially-Resolved Spectroscopic Technique for Measuring Optical Properties of Food. Time-Resolved Technique for Measuring Optical Properties and Quality of Food. Spectral Scattering for Assessing the Quality of Fruits and Vegetables. Light Propagation in Meat and Meat Analog: Theory and Applications. Spectral Scattering for Assessing Quality and Safety of Meat. Light Scattering Applications in Milk and Dairy Processing. Dynamic Light Scattering for Measuring Microstructure and Rheological Properties of Food. Biospeckle Technique for Assessing Quality of Fruits and Vegetables. Raman Scattering for Food Quality and Safety Assessment. Light Scattering-Based Detection of Food Pathogens.
