Engineering aspects of food quality and safety

Engineering aspects of food quality and safety / editors, H. Umesh Hebber, Richa Sharma, Ram Saran Chaurasiya, Shivendu Ranjan, K.S.M.S. Raghavarao.

Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to...

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Bibliographic Details
Other Authors: Hebbar, H. Umesh, Sharma, Richa, Chaurasiya, Ram Saran, Ranjan, Shivendu, Raghavarao, K. S. M. S.
Format: eBook
Language:English
Published: Cham : Springer, 2023.
Series:Food engineering series.
Subjects:
Food science.
Food > Quality control.
Food > Safety measures.
Food > Quality control
Food > Safety measures
Food science
Online Access:Click for online access
Table of Contents:
  • Chapter 1: Food Quality: Engineering Perspective
  • 1 Introduction
  • 2 What Is Quality?
  • 3 Quality Assessment of Raw Material
  • 4 Novel Processing Technologies
  • 4.1 Thermal Process Engineering for Food Quality
  • 4.2 Alternative Non-thermal Technologies for Quality
  • 4.2.1 High Pressure Processing (HPP)
  • 4.2.2 Pulse Electric Field (PEF)
  • 4.2.3 Pulsed Light (PL)
  • 4.2.4 Radurization and Ultraviolet (UV) Disinfection
  • 4.3 Hurdle Approach
  • 5 New Approaches for Quality Measurement of Foods
  • 5.1 Rheological and Textural Quality of Foods
  • 5.2 Glass Transition
  • 5.3 Interpretation of the Food Images and Spectral Signature
  • 5.4 Food Authentication
  • 6 Novel Packaging Technologies for Ensuring Food Quality Post Manufacturing
  • 6.1 Modified Atmosphere Packaging (MAP)
  • 6.2 Active Packaging
  • 6.3 Intelligent or ``Smart ́́Packaging
  • 7 Quality Engineering
  • 7.1 Quality Engineering Tools
  • 7.1.1 Cause Effect Diagram
  • 7.1.2 Pareto Chart
  • 7.1.3 Histogram
  • 7.1.4 Check Sheet
  • 7.1.5 Control Chart
  • 7.1.6 Scatter Diagram
  • 7.1.7 Flow Chart
  • 7.2 Quality Management Systems (QMS)
  • 7.2.1 Advanced Product Quality Planning (APQP)
  • 7.2.2 Failure Mode and Effects Analysis (FMEA)
  • 7.2.3 Statistical Process Control (SPC)
  • 8 Food Quality and Traceability
  • 9 Conclusion
  • References
  • Chapter 2: Chemical Adulterants in Food: Recent Challenges
  • 1 Introduction
  • 2 Food Fraud, Adulteration and the Regulatory Framework
  • 3 Types of Food Adulteration
  • 4 Food Adulteration: Causes, Health Hazards and Mitigation Strategies
  • 4.1 Causes
  • 4.2 Health Hazards of Food Adulterants
  • 4.3 Mitigation Strategies
  • 5 Methods of Detection of Food Adulterants and Emerging Challenges
  • 6 Adulteration Associated with Specific Food Commodities
  • 6.1 Milk and Dairy Products
  • 6.2 Spices
  • 6.3 Olive Oil
  • 6.4 Honey
  • 7 Future Perspectives
  • References
  • Chapter 3: Microbial Adulterants in Food: Challenges to Overcome
  • 1 Introduction
  • 2 Microbes and Food
  • 2.1 Microbe Assisting Food Production
  • 2.2 Food Spoilage
  • 2.2.1 Microbial Spoilage of Raw Foodstuff
  • 2.2.2 Microbial Spoilage in Processed Foodstuff
  • Groups of Foods Spoilers
  • 3 Foodborne Diseases
  • 3.1 Microbial Contamination in the Food Industry: Routes and Mechanism
  • 4 Antibiotic Resistance Pathogens (ARGs): An Emerging Challenge for the Food Industry
  • 5 Strategies to Prevent Microbial Contamination of Food
  • 5.1 Thermal Treatment
  • 5.2 Pulsed Electric Fields
  • 5.3 Electrolyzed Water
  • 5.4 High-Pressure Processing Technology
  • 5.5 Ultrasonication
  • 5.6 Pulsed-Light System
  • 6 The Scope and Need for Monitoring Food Contamination
  • 7 Effect of Microbes on the Economy
  • Effect on the Import and Export Sector
  • 8 Conclusion.

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