Nondestructive Testing of Food Quality
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Nondestructive Testing of Food Quality EDITORS Joseph Irudayaraj rChristoph Reh Nondestructive Testing of Food Quality Nondestructive Testing of Food Quality The IFT Press series reflects the mission of the Institute of Food Technologists – advancing the science and technology of food through the exchange of knowledge. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. IFT Book Communications Committee Dennis R. Heldman Joseph H. Hotchkiss Ruth M. Patrick Terri D. Boylston Marianne H. Gillette William C. Haines Mark Barrett Jasmine Kuan Karen Nachay IFT Press Editorial Advisory Board Malcolm C. Bourne Fergus M. Clydesdale Dietrich Knorr Theodore P. Labuza Thomas J. Montville S. Suzanne Nielsen Martin R. Okos Michael W. Pariza Barbara J. Petersen David S. Reid Sam Saguy Herbert Stone Kenneth R. Swartzel Nondestructive Testing of Food Quality EDITORS Joseph Irudayaraj rChristoph Reh Joseph Irudayaraj, PhD, is an associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN. With over 15 years of research and teaching experience in biological and food engineering, Dr. Irudayaraj has been a faculty member at the University of Saskatchewan, Utah State University, and Penn State. His current role at Purdue is to develop micro and nanosensors for food, health, and environmental applications. Christoph Reh, PhD, is a research scientist at Nestl´e Research Center, Lausanne, Switzerland working on scientific projects for innovative beverage concepts. Prior to his appointment he was involved for more than 10 years in process analytics including non-destructive testing for factory application and physico-chemical characterization of foods. C 2008 Blackwell Publishing and the Institute of Food Technologists All rights reserved Chapter 7 copyright is held by Malvern Instruments, Ltd. Blackwell Publishing Professional 2121 State Avenue, Ames, Iowa 50014, USA Orders: 1-800-862-6657 Office: 1-515-292-0140 Fax: 1-515-292-3348 Web site: www.blackwellprofessional.com Blackwell Publishing Ltd 9600 Garsington Road, Oxford OX4 2DQ, UK Tel.: +44 (0)1865 776868 Blackwell Publishing Asia 550 Swanston Street, Carlton, Victoria 3053, Australia Tel.: +61 (0)3 8359 1011 Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-2885-5/2008. First edition, 2008 Library of Congress Cataloging-in-Publication Data Nondestructive testing of food quality / edited by Joseph Irudayaraj and Christoph Reh. – 1st ed. p. cm. – (IFT Press series) Includes bibliographical references. ISBN-13: 978-0-8138-2885-5 (alk. paper) ISBN-10: 0-8138-2885-6 (alk. paper) 1. Food–Quality. 2. Food industry and trade–Quality control. 3. Food adulteration and inspection. I. Irudayaraj, Joseph, 1961– II. Reh, Christoph. III. Series. TP372.5.N66 2008 664.117–dc22 2007023792 The last digit is the print number: 987654321 Titles in the IFT Press series r Accelerating New Food Product Design and Development (Jacqueline H.P.Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang and Witoon Prinyawiwatkul) r Biofilms in the Food Environment (Hans P. Blaschek, Hua Wang, and Meredith E. Agle) r Calorimetry and Food Process Design (G¨on¨ul Kaletun¸c) r Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger) r Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan) r Food Risk and Crisis Communication (Anthony O. Flood and Christine M. Bruhn) r Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar and Vijay K. Juneja) r High Pressure Processing of Foods (Christopher J. Doona, C. Patrick Dunne, and Florence E. Feeherry) r Hydrocolloids in Food Processing (Thomas R. Laaman) r Microbiology and Technology of Fermented Foods (Robert W. Hutkins) r Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Francois Meullenet, Rui Xiong, and Chris Findlay r Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, Editors; C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan, Associate Editors) r Nutraceuticals, Glycemic Health and Diabetes (Vijai K. Pasupuleti and James W. Anderson) r Packaging for Nonthermal Processing of Food (J. H. Han) r Preharvest and Postharvest FoodSafety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor) r Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez, Monjur Hossen, and Afaf Kamal-Eldin) r Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler) r Sensory and Consumer Research in FoodProduct Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A.Resurreccion) r Thermal Processing of Foods: Control and Automation (K.P. Sandeep) r Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa- Canovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza) r Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth) Contents Contributors ix Preface xiii Chapter 1. An Overview of Nondestructive Sensor Technology in Practice: The User’s View 1 Christoph Reh Chapter 2. The Influence of Reference Methods on the Calibration of Indirect Methods 33 Heinz-Dieter Isengard Chapter 3. Ultrasound: New Tools for Product Improvement 45 Ibrahim˙ G¨ulseren and John N. Coupland Chapter 4. Use of Near Infrared Spectroscopy in the Food Industry 67 Andreas Niem¨oller and Dagmar Behmer Chapter 5. Application of Mid-infrared Spectroscopy to Food Processing Systems 119 Colette C. Fagan and Colm P.O’Donnell Chapter 6. Applications of Raman Spectroscopy for Food Quality Measurement 143 Ramazan Kizil and Joseph Irudayaraj Chapter 7. Particle Sizing in the Food and Beverage Industry 165 Darrell Bancarz, Deborah Huck, Michael Kaszuba, David Pugh, and Stephen Ward-Smith vii viii Contents Chapter 8. Online Image Analysis of Particulate Materials 197 Peter Schirg Chapter 9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonance 211 Michael J. McCarthy and Young Jin Choi Chapter 10. Electronic Nose Applications in the Food Industry 237 Parameswarakumar Mallikarjunan Chapter 11. Biosensors: A Theoretical Approach to Understanding Practical Systems 283 Yegermal Atalay, Pieter Verboven, Steven Vermeir, and Jeroen Lammertyn Chapter 12. Techniques Based on the Measurement of Electrical Permittivity 321 Malcolm Byars Index 339 Contributors Yegermal Atalay (11) Division Mechatronics, Biostatistics and Sensors, Department of Biosystems, Katholieke Universiteit Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium Darrell Bancarz (7) Malvern Instruments Ltd., Grovewood Road, Enigma Business Park, Malvern, Worcestershire, WR14 1XZ, United Kingdom Dagmar Behmer (4) Bruker Optik GmbH, Rudolf-Plank-Str. 27, 76275 Ettlingen, Germany Malcolm Byars (12) Process Tomography Ltd., 86, Water Lane, Wilmslow, Cheshire, SK9 5BB, United Kingdom Young Jin Choi (9) Department of Food Science and Biotechnology, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, Republic of Korea John Coupland (3) Department of Food Science, 103 Borland Lab, The Pennsylvania State University, University Park, PA 16802, USA Colette Fagan (5) Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, Earlsfort Terrace, Dublin 2, Ireland ix x Contributors Ibrahim˙ G¨ulseren (3) Department of Food Science, 103 Borland Lab, The Pennsylvania State University, University Park, PA 16802, USA Deborah Huck (7) Malvern Instruments Ltd., Grovewood Road, Enigma Business Park, Malvern, Worcestershire, WR14 1XZ, United Kingdom Joseph Irudayaraj (6) 225 S. University Street, Purdue University, West Lafayette, IN 47907, USA Heinz–Dieter Isengard (2) University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstr. 25, D-Stuttgart, Germany Michael Kaszuba (7) Malvern Instruments Ltd., Grovewood Road, Enigma Business Park, Malvern, Worcestershire, WR14 1XZ, United Kingdom Ramazan Kizil (6) Istanbul Technical University, Chemical Engineering Department, Maslak, 34469 Istanbul, Turkey Jeroen Lammertyn (11) Division Mechatronics, Biostatistics and Sensors, Department of Biosystems, Katholieke Universiteit Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium Parameswarakumar Mallikarjunan (10) 312 Seitz Hall, Virginia Tech, Blacksburg, VA 24061, USA Michael J. McCarthy (9) Department of Food Science and Technology, University of California– Davis, Davis, CA 95616-8598, USA Andreas Niemoeller (4) Bruker Optik GmbH, Rudolf-Plank-Str. 27, 76275 Ettlingen, Germany Contributors xi Colm O’Donnel (5) Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, Earlsfort Terrace, Dublin 2, Ireland David Pugh (7) Malvern