Features

• Nondestructive testing assures premium quality and safety of foods
• Turn available instrumentation into valuable assets
• International collection of experts describes the latest advances in sensor technology and applications
• Examples of industrial and research applications show the potential of the most dominant sensor technologies

Authors/contributors

Joseph Irudayaraj, PhD, is an associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN. With over 15 years of research and teaching experience in biological and food engineering, Dr. Irudayaraj has been a faculty member at the University of Saskatchewan, Utah State University, and Penn State. His current role at Purdue is to develop micro and nanosensors for food, health, and environmental applications. Christoph Reh, PhD, is a research scientist at Nestle Research Center, Lausanne, Switzerland working on scientific projects for innovative beverage concepts. Prior to his appointment he was involved for more than 10 years in process analytics including non-destructive testing for factory application and physico-chemical characterization of foods.

Contents

1. An overview of sensor technology in practice: The user's view
C. T. Reh, Nestle Research Center, Nestec Ltd., Lausanne, Switzerland and Joseph Irudayaraj, Agricultural and Biological Engineering, Purdue University, West Lafayette, IN

2. Reference methods
Heinz D. Isengard, Inst. of Food Technology, Univ. of Hohenheim, Stuttgart, Germany

3. Ultrasound: New tools for product improvement
John. N. Coupland, Dept. of Food Science, Pennsylvania State Univ., University Park, PA

4. Use of near infrared spectroscopy in the food industry
Andreas Niemoelle1, Joerg Peter Conzen1, Hui. Li2, and Qian Wang2. (1) Bruker Optik GmbH, Ettlingen, Germany, (2) Bruker Optics, Inc., Billerica, MA

5. Mid-infrared spectroscopy in food systems
Colm O'Donnel and Linda Reid, University College Dublin, Department of Biosystems Engineering, Dublin, Ireland

6. Applications of Raman spectroscopy for food quality measurement
Hong Yang, North Carolina A & T State University, Greensboro, NC and Joseph Irudayaraj, Agricultural and Biological Engineering, Purdue University, West Lafayette, IN

7. Hyperspectral imaging system for contaminant detection on food surfaces
K. C. Lawrence and B. Park., Poultry Processing & Meat Quality Research Unit, USDA-ARS-Richard B. Russell Research Center, Athens, GA

8. Nondestructive sterility testing of ambient stable packed products
T. Mostert, Unilever Foods Research Centre, Unilever, Vlaardingen, Netherlands

9. Magnetic resonance imaging
M. McCarthy, Dept. of Food Science & Technology, Univ. of California, Davis, Davis, CA

10. Electronic nose and z-nose for food quality assessment
Parameswarakuma Mallikarjunan, Dept. of Biological Systems Engineering, Virginia Polytechnic Institute & State Univ., Blacksburg, VA

11. Biosensors: a theoretical approach to understanding practical systems
Jeroen Lammertyn and Pieter Verbevon, Catholic University Leuven, Faculty of Applied Bioscience and Engineering, Laboratory of Postharvest Technology, Leuven, Belgium

12. Microwave absorption in the food industry - Applications and innovations
C. T. Reh, Nestle Research Center, Nestec Ltd., Lausanne, Switzerland

13. Nanoparticles and colloids as sensors
Peter Schirg, PS Consulting

Index

Other publications in this series