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Handbook of Research on Food Processing and Preservation Technologies - Bog

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

indgår i Innovations in Agricultural & Biological Engineering serien

Handbook of Research on Food Processing and Preservation Technologies
Bag 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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781774630334
  • Indbinding:
  • Hardback
  • Sideantal:
  • 350
  • Udgivet:
  • 25. November 2021
  • Størrelse:
  • 243x161x24 mm.
  • Vægt:
  • 718 g.
  • 2-3 uger.
  • 3. Oktober 2024
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Beskrivelse af 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.

Brugerbedømmelser af Handbook of Research on Food Processing and Preservation Technologies



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