T. Anukiruthika – författare

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore, THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices, the combination of optics and electronics principles has opened a dimension of research in this field.

This book provides an overview of THz spectroscopy and imaging, system components, types of THz systems, and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism, operating principle, operation modes, and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques.

Key Features:

Explores broader applications of the THz regime in the agri-food sector

Describes system components, different forms of THz systems, and the working principle of T waves for spectroscopic and imaging techniques

Provides insights on future research needs for industrial implementation of THz technology

Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis

Although books on biomedical applications of THz have been published, no book is available that deals with applications in the agri-food industry. Hence, Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques.

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore, THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices, the combination of optics and electronics principles has opened a dimension of research in this field.

This book provides an overview of THz spectroscopy and imaging, system components, types of THz systems, and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism, operating principle, operation modes, and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques.

Key Features:

Explores broader applications of the THz regime in the agri-food sector

Describes system components, different forms of THz systems, and the working principle of T waves for spectroscopic and imaging techniques

Provides insights on future research needs for industrial implementation of THz technology

Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis

Although books on biomedical applications of THz have been published, no book is available that deals with applications in the agri-food industry. Hence, Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques.

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore, THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices, the combination of optics and electronics principles has opened a dimension of research in this field.This book provides an overview of THz spectroscopy and imaging, system components, types of THz systems, and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism, operating principle, operation modes, and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques.Key Features: Explores broader applications of the THz regime in the agri-food sector Describes system components, different forms of THz systems, and the working principle of T waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysisAlthough books on biomedical applications of THz have been published, no book is available that deals with applications in the agri-food industry. Hence, Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques.

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore, THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices, the combination of optics and electronics principles has opened a dimension of research in this field.This book provides an overview of THz spectroscopy and imaging, system components, types of THz systems, and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism, operating principle, operation modes, and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques.Key Features: Explores broader applications of the THz regime in the agri-food sector Describes system components, different forms of THz systems, and the working principle of T waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysisAlthough books on biomedical applications of THz have been published, no book is available that deals with applications in the agri-food industry. Hence, Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques.

3D Printing of Foods <

Explore the fascinating realm of 3D food printing and its applications

In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications.

In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing.

Readers will also find:

Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology

Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

3D Printing of Foods