Chapters authored
Thoughts for Foods: Imaging Technology Opportunities for Monitoring and Measuring Food Quality
In recent decades, the quality and safety of fruits, vegetables, cereals, meats, milk, and their derivatives from processed foods have become a serious issue for consumers in developed as well as developing countries. Undoubtedly, the traditional methods of inspecting and ensuring quality that depends on the human factor, some mechanical and chemical methods, have proven beyond any doubt their inability to achieve food quality and safety, and thus a failure to achieve food security. With growing attention on human health, the standards of food safety and quality are continuously being improved through advanced technology applications that depend on artificial intelligence tools to monitor the quality and safety of food. One of the most important of these applications is imaging technology. A brief discussion in this chapter on the utilize of multiple imaging systems based on all different bands of the electromagnetic spectrum as a principal source of various imaging systems. As well as methods of analyzing and reading images to build intelligence and non-destructive systems for monitoring and measuring the quality of foods.
Part of the book: A Glance at Food Processing Applications
Drying Technology Evolution and Global Concerns Related to Food Security and Sustainability
Undoubtedly, rapid population growth has sharply increased global food demand. Although the green revolution, accompanied by food industrialization practices, helped a lot in meeting this demand, the food gap is still huge. Regardless of COVID-19, due to that 14% of the world’s food is lost before even reaching the market, and thus the food insecurity prevalence by rate (9.7%), where the food losses are valued at $400 billion annually according to FAO. In the face of such issues related to food insecurity and food losses, drying technology since its inception has been known as the most common operation in food processing and preservation. However, the excessive use of the drying process and exposure to heat for long periods led to a severe deterioration in the physicochemical quality characteristics of these products. At the same time, growing attention on human health through monitoring the quality and safety of food to avoid chronic diseases led to increasing awareness of the consumer to obtaining products with high nutritional value. Therefore, there has been a great and rapid evolution in drying technology to preserve food with high quality. Hence, this chapter aims to shed light on the drying technology evolution in food processing and preservation as one of the most important post-harvest treatments in the agriculture field.
Part of the book: Food Processing and Packaging Technologies