Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.
- Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies
- Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry
- Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
1. Introduction to food quality evaluation technology
Part I. Food sensory evaluation technology 2. Food sensory evaluation methods by human senses: Principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating different types of foods. 3. Electronic nose for food sensory evaluation: Principles and application of electronic nose for evaluating different types of foods. 4. Electronic tongue for food sensory evaluation: Principles and application of electronic tongue for evaluating different types of foods. 5. Electronic eye for food sensory evaluation: Principles and application of electronic eye for evaluating different types of foods.
Part II. Chemical analysis technology 6. Chemical analysis methods for food component evaluation: Mature chemical analysis methods to analyse the food components such as the contents of water, total solids, ash, amino acids, crude fat, and etc. 7. Chemical analysis methods for the evaluation of food chemical properties: Mature chemical analysis methods to analyse food chemical properties such as pH, sweetness, salinity, and etc. 8. Ultraviolet-visible instrument for food quality evaluation 9. Infrared instrument for food quality evaluation 10. Raman instruments for food quality evaluation 11. Atomic absorption spectroscopy for food quality evaluation 12. Atomic emission spectroscopy for food quality evaluation 13. Nuclear magnetic resonance spectroscopy for food quality evaluation 14. Gas chromatography for food quality evaluation 15. High performance liquid chromatography for food quality evaluation 16. High performance capillary electrophoresis for food quality evaluation 17. Supercritical fluid chromatography for food quality evaluation 18. Mass spectrometry for food quality evaluation
Part III. Physical analysis technology 19. Texture analyser for food quality evaluation 20. Mechanical testing machine for food quality evaluation 21. Rheology instrument for food quality evaluation 22. Thermal analysis for food quality evaluation 23. Fluorescence spectroscopy and imaging instruments for food quality evaluation 24. Dynamic light scattering methods for food quality evaluation
Part IV. Micro/nano technology 25. Microfluidics technique for food quality evaluation 26. Atomic force microscopy for food quality evaluation 27. Scanning and transmission electron microscopies for food quality evaluation 28. Electrochemical sensor methods for food quality evaluation 29. Optical sensor methods for food quality evaluation 30. Quartz crystal microbalance with dissipation for food quality evaluation 31. Surface plasmon resonance for food quality evaluation 32. X-ray diffraction for food quality evaluation 33. Nanomaterial-based methods for food quality evaluation
Dr. Jian Zhong is currently an associate Professor at Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. His researches are supported by National Natural Science Foundation of China, Shanghai Pujiang Talent Program, Shanghai Leading Talent Reserve (Minhang District Leading Talent) Program (2012), and National High Technology Research and Development Program of China. He also presides over two National Standards Development and Revision Programs. He has published more than 40 SCI papers, including 24 first author or corresponding author papers (twelve papers hold IF between 3 and 5 and seven papers holds IF>5). He has applied more than 50 national patents (1 PCT). He has 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (one in press, one in preparation) and Wiley-Scrivener Publisher (in press). He is an editorial board member of both SM Journal of Nanotechnology and Nanomedicine and International Journal of Medical Nano Research. He is an executive guest editor in Current Pharmaceutical Design (IF=3.052), Lead guest editor in Science of Advanced Materials (IF=1.812), guest editors of Trends in Food Science & Technology (5.15), Journal of Nanomaterials (IF=1.758), and Frontiers in Materials. He has been invited to act as anonymous reviewers for Acounts of Chemical Research (IF=22.3), Advanced Functional Materials (IF=11.8), ACS Applied Materials & Interfaces (IF=6.723), Langmuir, Current Organic Chemistry, Journal of Nanoscience and Nanotechnology, Recent Patentson Nanotechnology, and etc.
Prof. Xichang Wang, Ph. D.,is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including "863, "948, NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention.