Description
This book, Emerging Trends in Food Quality Analysis and Intelligent Control Systems, aims to provide a comprehensive and up-to-date reference for students, researchers, and professionals engaged in food science, engineering, and technology. Readers are introduced to widely used instruments such as texture analysers, refractometers, and colourimeters, alongside chemical and sensory methods of evaluation.Subsequent chapters delve into both destructive and non-destructive testing methods. Special focus is given to spectroscopic and imaging techniques, including UV-VIS-NIR, NMR, and machine vision systems. The book also examines emerging technologies in food processing such as Pulsed Electric Field (PEF) and High-Pressure Processing (HPP), as well as innovations in smart packaging, including scavenger technologies and freshness indicators that prolong shelf life and enhance traceability.Chapters on sensors and biosensors explore the growing role of molecular detection tools in real-time monitoring of food spoilage and contaminants. In parallel, the integration of artificial intelligence (AI) and Internet of Things (IoT) is addressed, with practical applications in predictive modelling, process control, and quality assurance.This book is the result of collaborative contributions from experts in food science, instrumentation, and process engineering. We hope it will serve as both an academic resource and a practical guide for readers who aim to contribute meaningfully to innovation and excellence in food quality systems.
