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Explores broader applications of the THz regime in the agri-food
sector Describes system components, different forms of THz systems,
and the working principle of THz waves for spectroscopic and
imaging techniques Provides insights on future research needs for
industrial implementation of THz technology Complements the
knowledge of other existing non-destructive spectroscopy and
imaging techniques for food analysis
Highlights the Emergence of Image Processing in Food and
Agriculture In addition to uses specifically related to health and
other industries, biological imaging is now being used for a
variety of applications in food and agriculture. Bio-Imaging:
Principles, Techniques, and Applications fully details and outlines
the processes of bio-imaging applicable to food and agriculture,
and connects other bio-industries, as well as relevant topics. Due
to the noncontact and nondestructive nature of the technology,
biological imaging uses unaltered samples, and allows for internal
quality evaluation and the detection of defects. Compared to
conventional methods, biological imaging produces results that are
more consistent and reliable, and can ensure quality monitoring for
a variety of practices used in food and agriculture industries as
well as many other biological industries. The book highlights every
imaging technique available along with their components, image
acquisition procedures, advantages, and comparisons to other
approaches. Describes essential components of imaging technique in
great detail Incorporates case studies in appropriate chapters
Contains a wide range of applications from a number of biological
fields Bio-Imaging: Principles, Techniques, and Applications
focuses on the imaging techniques for biological materials and the
application of biological imaging. This technology, which is
quickly becoming a standard practice in agriculture and
food-related industries, can aid in enhanced process efficiency,
quality assurance, and food safety management overall.
Highlights the Emergence of Image Processing in Food and
Agriculture In addition to uses specifically related to health and
other industries, biological imaging is now being used for a
variety of applications in food and agriculture. Bio-Imaging:
Principles, Techniques, and Applications fully details and outlines
the processes of bio-imaging applicable to food and agriculture,
and connects other bio-industries, as well as relevant topics. Due
to the noncontact and nondestructive nature of the technology,
biological imaging uses unaltered samples, and allows for internal
quality evaluation and the detection of defects. Compared to
conventional methods, biological imaging produces results that are
more consistent and reliable, and can ensure quality monitoring for
a variety of practices used in food and agriculture industries as
well as many other biological industries. The book highlights every
imaging technique available along with their components, image
acquisition procedures, advantages, and comparisons to other
approaches. Describes essential components of imaging technique in
great detail Incorporates case studies in appropriate chapters
Contains a wide range of applications from a number of biological
fields Bio-Imaging: Principles, Techniques, and Applications
focuses on the imaging techniques for biological materials and the
application of biological imaging. This technology, which is
quickly becoming a standard practice in agriculture and
food-related industries, can aid in enhanced process efficiency,
quality assurance, and food safety management overall.
Drying and storage are two significant unit operations in the food
industry and are applied to both raw and processed products
including cereal grains, oilseeds, legumes, flour, noodle, coffee,
and cornstarch. The common characteristic of these materials is
that all of them are hygroscopic and contain water. The hygroscopic
properties are influenced by their physical properties, which are
influenced by their storage environments such as bins, warehouses,
bunkers, and temporary storage structures. This book focuses on the
storage and drying of bulk products in these storage structures. On
many occasions in our work with the grain storage and drying
personnel especially our graduate students and industry contacts,
we found a book explaining the fundamental principles of grain
storage and drying is needed. Therefore, the primary objective of
this book is to help readers understand the fundamental principles
of grain storage and drying and develop a well-informed approach to
solve grain storage and drying problems. Technologies for grain
storage and drying are advanced through research; therefore,
literature review and background on each topic has also been
included. The book is generally intended for grain storage and
drying students, engineers, and scientists. As reflected in the
contents which are presented at several levels of depth, this book
will serve well readers with different backgrounds and interests.
An effort has been made to allow for independent reading of
different sections, and to make a large part of this work
accessible to a non-mathematical audience. The authors have
combined their experience of teaching grain storage and drying to
undergraduate and graduate students in the faculties of
Agricultural and Food Sciences and Engineering. Material in the
book is organized into broad topic areas: physical properties
(Chapters 1 and 2), grain temperature and moisture (Chapters 2 and
6), water in biomaterials and relationship with its environment
(Chapter 3), fundamental principles of aeration, drying, and
rewetting (Chapter 4), and mathematical modelling of isotherm,
drying, and re-wetting (Chapter 5). We hope our readers will
benefit from the contents of the book for many decades.
Potential applications of nanotechnology in food industry include:
encapsulation and delivery of substances in targeted sites,
increasing flavor, introducing antibacterial nanoparticles into
food, enhancing shelf life, sensing contamination, improved food
storage, tracking, tracing, and brand protection. This book
provides a basic understanding of the nanoscience and
nanotechnology and their applications to different food industry
sectors, covering both benefits and drawbacks using nanotechnology
in food processing and discussing the development of an
international regulatory framework.
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