Computer Vision Technology in the Food and Beverage Industries

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Author: D-W Sun

Publisher: Elsevier

ISBN: 0857095773

Category: Computers

Page: 528

View: 2020

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Open Innovation in the Food and Beverage Industry

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Author: Marian Garcia Martinez

Publisher: Elsevier

ISBN: 0857097245

Category: Technology & Engineering

Page: 448

View: 5702

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Cereal Grains for the Food and Beverage Industries

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Author: Elke K Arendt,Emanuele Zannini

Publisher: Elsevier

ISBN: 0857098926

Category: Technology & Engineering

Page: 512

View: 1321

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Nanotechnology in the Food, Beverage and Nutraceutical Industries

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Author: Qingrong Huang

Publisher: Elsevier

ISBN: 085709565X

Category: Technology & Engineering

Page: 480

View: 6820

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Handbook on Natural Pigments in Food and Beverages

Industrial Applications for Improving Food Color

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Author: Reinhold Carle,Ralf Schweiggert

Publisher: Woodhead Publishing

ISBN: 0081003927

Category: Technology & Engineering

Page: 538

View: 4570

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Colour Additives for Foods and Beverages

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Author: Michael J. Scotter

Publisher: Elsevier

ISBN: 1782420207

Category: Technology & Engineering

Page: 260

View: 8013

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Technical Digest

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Author: N.A

Publisher: N.A

ISBN: N.A

Category: Industrial engineering

Page: N.A

View: 9684

Emerging Technologies for Food Quality and Food Safety Evaluation

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Author: Yong-Jin Cho,Sukwon Kang

Publisher: CRC Press

ISBN: 1439815259

Category: Technology & Engineering

Page: 378

View: 7405

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety. The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety. Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.

A Different Vision

African American Economic Thought

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Author: Thomas D Boston

Publisher: Routledge

ISBN: 1134798598

Category: Business & Economics

Page: 336

View: 6641

First published in 1996. Routledge is an imprint of Taylor & Francis, an informa company.

Computer Design

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Author: N.A

Publisher: N.A

ISBN: N.A

Category: Computer engineering

Page: N.A

View: 2343

Dense Phase Carbon Dioxide

Food and Pharmaceutical Applications

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Author: Murat O. Balaban,Giovanna Ferrentino

Publisher: John Wiley & Sons

ISBN: 1118243323

Category: Technology & Engineering

Page: 336

View: 7740

Dense phase carbon dioxide (DPCD) is a non-thermal method forfood and pharmaceutical processing that can ensure safe productswith minimal nutrient loss and better preserved quality attributes.Its application is quite different than, for example, supercriticalextraction with CO 2 where the typical solubility of materials inCO 2 is in the order of 1% and therefore requires large volumes ofCO 2. In contrast, processing with DPCD requires much less CO 2(between 5 to 8% CO 2 by weight) and the pressures used are atleast one order of magnitude less than those typically used inultra high pressure (UHP) processing. There is no noticeabletemperature increase due to pressurization, and typical processtemperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and becauseoxygen is removed from the environment, and because the temperatureis not high during the short process time (typically about fiveminutes in continuous systems), nutrients, antioxidant activity,and vitamins are much better preserved than with thermaltreatments. In pharmaceutical applications, DPCD facilitates theproduction of micronized powders of controlled particle size anddistribution. Although the capital and operating costs are higherthan that of thermal treatments, they are much lower than othernon-thermal technology operations. This book is the first to bring together the significant amountof research into DPCD and highlight its effectiveness againstmicroorganisms and enzymes as well as its potential in particleengineering. It is directed at food and pharmaceutical industryscientists and technologists working with DPCD and othertraditional or non-thermal technologies that can potentially beused in conjunction with DPCD. It will also be of interest topackaging specialists and regulatory agencies.

Processing

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Author: N.A

Publisher: N.A

ISBN: N.A

Category: Chemical engineering

Page: N.A

View: 5395

Die Vierte Industrielle Revolution

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Author: Klaus Schwab

Publisher: Pantheon Verlag

ISBN: 3641203171

Category: Business & Economics

Page: 240

View: 5120

Die größte Herausforderung unserer Zeit Ob selbstfahrende Autos, 3-D-Drucker oder Künstliche Intelligenz: Aktuelle technische Entwicklungen werden unsere Art zu leben und zu arbeiten grundlegend verändern. Die Vierte Industrielle Revolution hat bereits begonnen. Ihr Merkmal ist die ungeheuer schnelle und systematische Verschmelzung von Technologien, die die Grenzen zwischen der physischen, der digitalen und der biologischen Welt immer stärker durchbrechen. Wie kein anderer ist Klaus Schwab, der Vorsitzende des Weltwirtschaftsforums, in der Lage aufzuzeigen, welche politischen, wirtschaftlichen, sozialen und kulturellen Herausforderungen diese Revolution für uns alle mit sich bringt.

Die Physik des Bewusstseins

Über die Zukunft des Geistes

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Author: Michio Kaku

Publisher: Rowohlt Verlag GmbH

ISBN: 3644036411

Category: Science

Page: 544

View: 688

Träume, die auf Video aufgenommen werden, Schreiben per Gedankensteuerung, Querschnittgelähmte, die Gliedmaßen wieder bewegen können - das alles gibt es schon. In den vergangenen 15 Jahren ist durch die Erfindung der Kernspintomografie eine Verbindung von Physik, Technik und Hirnforschung entstanden, die unser Wissen über Gehirn und Bewußtsein im Eiltempo gesteigert hat. Mithilfe komplexer Rechner und Maschinen werden wir in fernerer Zukunft Gedanken direkt aufzeichnen können, Musikstücke komponieren zum Beispiel oder Bücher verfassen. Via Internet könnten wir von Bewußtsein zu Bewußtsein kommunizieren. Es wird möglich sein, fremde Erinnerungen auf unser Hirn spielen und gute oder schlechte Gefühle. Unser Begriff von Bewußtsein und Intelligenz selbst und wird sich verändern. Wir stehen am Anfang einer wissenschaftlich-technischen Revolution, wohin wird sie uns führen? Michio Kaku entfaltet in diesem Buch ein grandioses Panorama des Wissens und der wissenschaftlichen Voraussage. Er hat sorgfältig recherchiert und dazu rund 300 Experten befragt. Manche denken weit voraus: Nicht auszuschließen, dass sich dereinst das Bewusstsein ganz vom Körper lösen lässt, um vielleicht auf fremden Planeten spazieren zu gehen. So faszinierend solche Entwicklungen sind, es wird schon jetzt Zeit, sie ethisch und politisch zu ordnen, erklärt der weltbekannte Physiker.