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Handbook of Research on Food Processing and Preservation Technologies

- Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques

del av Innovations in Agricultural & Biological Engineering-serien

Handbook of Research on Food Processing and Preservation Technologies
Om Handbook of Research on Food Processing and Preservation Technologies

Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.

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  • Språk:
  • Engelska
  • ISBN:
  • 9781774630334
  • Format:
  • Inbunden
  • Sidor:
  • 350
  • Utgiven:
  • 25 November 2021
  • Mått:
  • 243x161x24 mm.
  • Vikt:
  • 718 g.
  I lager
Leveranstid: 4-7 vardagar
Förväntad leverans: 27 September 2024

Beskrivning av Handbook of Research on Food Processing and Preservation Technologies

Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.

Användarnas betyg av Handbook of Research on Food Processing and Preservation Technologies



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