Transforming Food Analysis and Control: Non-Destructive Technologies and Innovations

Chapter 1

Bacteriophage: Bacterial Infections, Gut Health and Other Applications

Sunil Kumar, Praveen Saini, Gunjan Thakur, Shubhra Shekhar, Kaushal Kishor Prasad, Amit Rai, and Kamlesh Prasad

Chapter 2

Insights of Microwave: Analytical and Food Processing Applications

Suman Somani, Amandeep Kaur, Shubhra Shekhar, Swapnil Shekhar, Mani Kant Paswan, Murari Mohan Sinha, Kamlesh Prasad, and Rajeev Ahuja

Chapter 3

Smart Vibration Sensing and Machine Learning for Non-Destructive Estimation of Tender Coconut Water Volume

Abhinav Dubey, Ruchika Zalpouri, Chandni, Shrikrishna Nishani, and Sandeep Mann

Chapter 4

Microfluidic Half-Mode Substrate Integrated Waveguide Sensor Development for Non-Destructive Real-time Qualitative and Quantitative Evaluation of Liquid Foods and Beverages

Swapnil Shekhar

Chapter 5

Finite Element Modeling for Bi-Directional Transport Phenomena During Atmospheric Deep Fat Frying of Kofta: Simulation and Experimental Validations

Rahul Das and Kamlesh Prasad

Chapter 6

Integrating Sensor Fusion, Machine Learning, and Physics-Based Modelling for Predictive Shelf-Life Assessment of Apples in Cold Storage

Dhritiman Saha, Thongam Sunita Devi, Puneet Kumar, Ranjeet Singh, Jaskaran Singh Brar, and Priyabrata Kapri

Chapter 7

Electrical Properties of Jaggery as a Function of Moisture Content: Implications for Quality Control and Shelf-Life Augmentation

Kohinoor Singh Bhullar, Gurveer Kaur, and Ravinder Singh

Chapter 8

Hyperspectral Imaging as an Intelligent Nondestructive Food Quality Assessment Tool

Komalpreet Kaur, Shubhra Shekhar, Dhritiman Saha, and Kamlesh Prasad

Chapter 9

Internet of Things (IoT)-Based Smart Chamber for Respiration Rate Assessment of Fresh Capsicum

Majahar Ali and Pradeepta Kumar Sahoo