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Radiography, CT and MRI

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Title Radiography, CT and MRI
Nondestructive Evaluation of Food Quality
 
Creator Nachiket Kotwaliwale, Abhimannyu Kalne, Karan Singh
 
Subject Radiography, CT, MRI
 
Description Quality control is an important aspect of food production and processing providing foods of acceptable nutritional value, and safety of products. Several characteristics such as size, shape, density, maturity, moisture content, oil content, flavor, firmness, tenderness, color, defects, blemishes, etc., are routinely used in the quality control of agricultural and biological food products. Until recently, most analytical techniques used in quality control required isolation of the food component of interest. The original properties of the product are, therefore, destroyed during sample preparation and analysis. Oftentimes, such analyses are expensive, time consuming, and require sophisticated instrumentation, and hence are not suited for “on-line” quality control of food products. Recent progress in the development of instrumentation utilizing the some physical, optical, acoustic and electromagnetic properties of food products..
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Not Available
 
Date 2019-10-30T11:21:05Z
2019-10-30T11:21:05Z
1001
 
Type Book chapter
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/24225
 
Language English
 
Relation Not Available;
 
Publisher Springer, Berlin, Heidelberg