Handbook of Research on Food Processing and Preservation Technologies: Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques (Paperback)

PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry 2. Applications of Radio Frequency Heating Technology in Food Processing 3. Potential Use of Robotics in the Food Industry 4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality Evaluation of Food Products 6. Advances in Color Measurement of Food Products 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products 8. Food Labeling as a Marketing and Quality Assurance (QA) Tool 9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis of Moisture Sorption in Food Products 11. Numerical Methods and Modeling Techniques in Food Processing 12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing 13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation