Light Scattering Technology

for Food Property, Quality

and Safety Assessment

Contemporary Food Engineering

Series Editor

Professor Da-Wen Sun, Director

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Food Refrigeration & Computerized Food Technology

National University of Ireland, Dublin
(University College Dublin)
Dublin, Ireland
http://www.ucd.ie/sun/

Light Scattering Technology for Food Property, Quality and Safety Assessment,
edited by Renfu Lu (2016)
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread
Making, edited by Georgina Calderon-Dominguez, Gustavo F. GutierrezLopez, and Keshavan Niranjan (2016)
Innovative Processing Technologies for Foods with Bioactive Compounds,
edited by Jorge J. Moreno (2016)
Edible Food Packaging: Materials and Processing Technologies, edited by Miquel
Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar
Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto
Vicente (2016)
Handbook of Food Processing: Food Preservation, edited by Theodoros Varzakas
and Constantina Tzia (2015)
Handbook of Food Processing: Food Safety, Quality, and Manufacturing
Processes, edited by Theodoros Varzakas and Constantina Tzia (2015)
Edible Food Packaging: Materials and Processing Technologies,
edited by Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia
Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and
Antonio Augusto Vicente (2015)
Advances in Postharvest Fruit and Vegetable Technology,
edited by Ron B.H. Wills and John Golding (2015)
Engineering Aspects of Food Emulsification and Homogenization,
edited by Marilyn Rayner and Petr Dejmek (2015)
Handbook of Food Processing and Engineering, Volume II: Food Process
Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014)
Handbook of Food Processing and Engineering, Volume I: Food Engineering
Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014)
Juice Processing: Quality, Safety and Value-Added Opportunities, edited by
Vctor Falguera and Albert Ibarz (2014)
Engineering Aspects of Food Biotechnology, edited by Jos A. Teixeira
and Antnio A. Vicente (2013)
Engineering Aspects of Cereal and Cereal-Based Products, edited by
Raquel de Pinho Ferreira Guin and Paula Maria dos Reis Correia (2013)
Fermentation Processes Engineering in the Food Industry, edited by
Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013)

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Modified Atmosphere and Active Packaging Technologies, edited by

Ioannis Arvanitoyannis (2012)
Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and
Fabiano Andre Narciso Fernandes (2012)
Biopolymer Engineering in Food Processing, edited by Vnia Regina Nicoletti
Telis (2012)
Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2012)
Thermal Food Processing: New Technologies and Quality Issues, Second
Edition, edited by Da-Wen Sun (2012)
Physical Properties of Foods: Novel Measurement Techniques and
Applications, edited by Ignacio Arana (2012)
Handbook of Frozen Food Processing and Packaging, Second Edition,
edited by Da-Wen Sun (2011)
Advances in Food Extrusion Technology, edited by Medeni Maskan and
Aylin Altan (2011)
Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka,
Eugene Vorobiev, and Farid Chemat (2011)
Emerging Technologies for Food Quality and Food Safety Evaluation,
edited by Yong-Jin Cho and Sukwon Kang (2011)
Food Process Engineering Operations, edited by George D. Saravacos and
Zacharias B. Maroulis (2011)
Biosensors in Food Processing, Safety, and Quality Control, edited by Mehmet
Mutlu (2011)
Physicochemical Aspects of Food Engineering and Processing, edited by
Sakamon Devahastin (2010)
Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan
and Griffiths Gregory Atungulu (2010)
Mathematical Modeling of Food Processing, edited by Mohammed M. Farid (2009)
Engineering Aspects of Milk and Dairy Products, edited by Jane Slia dos Reis
Coimbra and Jos A. Teixeira (2009)
Innovation in Food Engineering: New Techniques and Products, edited by Maria
Laura Passos and Claudio P. Ribeiro (2009)
Processing Effects on Safety and Quality of Foods, edited by Enrique OrtegaRivas (2009)
Engineering Aspects of Thermal Food Processing, edited by Ricardo Simpson
(2009)
Ultraviolet Light in Food Technology: Principles and Applications,
Tatiana N. Koutchma, Larry J. Forney, and Carmen I. Moraru (2009)
Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Glm
Sumnu (2009)
Extracting Bioactive Compounds for Food Products: Theory and Applications,
edited by M. Angela A. Meireles (2009)
Advances in Food Dehydration, edited by Cristina Ratti (2009)
Optimization in Food Engineering, edited by Ferruh Erdogdu (2009)

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Optical Monitoring of Fresh and Processed Agricultural Crops, edited by

Manuela Zude (2009)
Food Engineering Aspects of Baking Sweet Goods, edited by Servet Glm
Sumnu and Serpil Sahin (2008)
Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun
(2007)

Downloaded by [122.24.103.227] at 04:56 20 July 2016

Light Scattering Technology

for Food Property, Quality
and Safety Assessment
EDITED BY RENFU LU

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business

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CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
2016 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed on acid-free paper
Version Date: 20160317
International Standard Book Number-13: 978-1-4822-6334-3 (Hardback)
This book contains information obtained from authentic and highly regarded sources. Reasonable
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Contents
Series Preface.............................................................................................................ix
Preface.......................................................................................................................xi
Nomenclature............................................................................................................ xv
Series Editor............................................................................................................xvii
Editor.......................................................................................................................xix
Contributors.............................................................................................................xxi

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Chapter 1 Introduction to Light and Optical Theories..........................................1

Renfu Lu
Chapter 2 Overview of Light Interaction with Food and Biological
Materials.........................................................................................19
Renfu Lu
Chapter 3 Theory of Light Transfer in Food and Biological Materials............... 43
Renfu Lu
Chapter 4 Monte Carlo Modeling of Light Transfer in Food.............................. 79
Rodrigo Watt, Ben Aernouts, and Wouter Saeys
Chapter 5 Parameter Estimation Methods for Determining
OpticalProperties of Foods.............................................................. 111
Kirk David Dolan and Haiyan Cen
Chapter 6 Basic Techniques for Measuring Optical Absorption
andScattering Properties of Food..................................................... 133
Changying Li and Weilin Wang
Chapter 7 Spatially Resolved Spectroscopic Technique for Measuring
Optical Properties of Food................................................................ 159
Haiyan Cen, Renfu Lu, Nghia Nguyen-Do-Trong,
andWouter Saeys
Chapter 8 Time-Resolved Technique for Measuring Optical Properties
andQuality of Food.......................................................................... 187
Anna Rizzolo and Maristella Vanoli
vii

viii

Contents

Chapter 9 Spectral Scattering for Assessing the Quality of Fruits

andVegetables................................................................................... 225
Yibin Ying, Lijuan Xie, and Xiaping Fu
Chapter 10 Light Propagation in Meat and Meat Analog: Theory
andApplications................................................................................ 251
Gang Yao
Chapter 11 Spectral Scattering for Assessing Quality and Safety of Meat......... 283

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Yankun Peng
Chapter 12 Light Scattering Applications in Milk and Dairy Processing........... 319
Czarena Crofcheck
Chapter 13 Dynamic Light Scattering for Measuring Microstructure
andRheological Properties of Food.................................................. 331
Fernando Mendoza and Renfu Lu
Chapter 14 Biospeckle Technique for Assessing Quality of Fruits
andVegetables................................................................................... 361
Artur Zdunek, Piotr Mariusz Pieczywek, and Andrzej Kurenda
Chapter 15 Raman Scattering for Food Quality and Safety Assessment............ 387
Jianwei Qin, Kuanglin Chao, and Moon S. Kim
Chapter 16 Light ScatteringBased Detection of Food Pathogens...................... 429
Pei-Shih Liang, Tu San Park, and Jeong-Yeol Yoon
Index....................................................................................................................... 445

Series Preface

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CONTEMPORARY FOOD ENGINEERING

Food engineering is a multidisciplinary field of applied physical sciences combined
with the knowledge of product properties. Food engineers provide the technological
knowledge transfer essential to the cost-effective production and commercialization of
food products and services. In particular, food engineers develop and design processes and equipment to convert raw agricultural materials and ingredients into safe,
convenient, and nutritious consumer food products. Food engineering topics are continuously undergoing changes to meet diverse consumer demands, and the subject is
being rapidly developed to reflect market needs.
In the development of food engineering, one of the many challenges is to employ
modern tools and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving
foodquality, safety, and security continues to be a critical issue in food engineering studies. New packaging materials and teclmiques are being developed to provide more protection to foods, and novel preservation technologies are emerging to
enhance food security and defense. Additionally, process control and automation
are among the top priorities identified in food engineering. Advanced monitoring
and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problemscontinue to be important food engineering issues, and significant progress is
being made in waste management, efficient utilization of energy, and reduction of
effluents and emissions in food production.
The Contemporary Food Engineering Series addresses some of the recent
developments in food engineering. The series covers advances in classical unit
operations in engineering applied to food manufacturing as well as such topics as
progress in the transport and storage of liquid and solid foods; heating, chilling,
andfreezing of foods; mass transfer in foods; chemical and biochemical aspects of
food engineering and the use of kinetic analysis; dehydration, thermal processing,
nonthermal processing, extrusion, liquid food concentration, membrane processes,
and applications of membranes in food processing; shelf life and electronic indicators in inventory management; sustainable technologies in food processing; and
packaging, cleaning, and sanitation. The books in this series are aimed at professional food scientists, academics researching food engineering problems, and
graduate-level students.
The editors of these books are leading engineers and scientists from different
parts of the world. All the editors were asked to present their books to address the
markets needs and pinpoint cutting-edge technologies in food engineering.

ix

Series Preface

All chapters have been contributed by internationally renowned experts who have
both academic and professional credentials. All authors have attempted to provide
critical, comprehensive, and readily accessible information on the art and science of a
relevant topic in each chapter, with reference lists for further information. Therefore,
each book can serve as an essential reference source to students and researchers in
universities and research institutions.

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Da-Wen Sun
Series Editor

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Preface
Light scattering is a phenomenon about the change of light traveling direction in
a medium. It takes place when light is incident on a rough surface, when it travels
in an optically inhomogeneous medium with a varying refractive index, or from
one optically homogeneous medium into another homogeneous medium of different
refractive indexes, or when photons encounter scattering particles in the medium.
Most food and biological materials are heterogeneous in structure and composition, and the cellular structures (i.e., the organelles and cellular membrane) act as
scatterers. Light would thus go through multiple scattering events before it exits from
the tissue or is being absorbed. Light scattering in food and biological materials
is often accompanied or coupled with the absorption of photons by molecules or
atoms, which are then converted into another form of energy (e.g., heat, chemical
reaction, fluorescence, etc.). Absorption is related to the chemical compositions
of food, whereas scattering (or elastic scattering) is primarily a physical phenomenon that is associated with the structural characteristics of food. Light scattering
is dependent on factors such as density, compositions, and cellular structures (size,
shape, and spatial distribution). Because absorption and scattering are intertwined
and also wavelength dependent, their measurement and quantification can provide
a powerful means for determining the structural, rheological/mechanical, chemical,
and sensory properties of food products.
In this book, light scattering techniques are broadly defined as those techniques that are developed based on the principles and theories of light transfer,
or the utilization of light scattering phenomena, for achieving various application
purposes. According to this definition, we would exclude conventional
near-infrared spectroscopic technique from consideration in the book, because
its commonly used measurement configurations are neither based on the theory
of light transfer, nor directly utilize light scattering phenomena. However, the
demarcation line here is not always clear, as optical fiber-based visible and nearinfrared spectroscopy is often used for measuring the optical absorption and
scattering properties of turbid food and biological materials in spatially resolved
techniques (Chapters 5 and 7).
Over the past 15 years, considerable research activities have been reported on the
development and application of various light scatteringbased techniques for assessing structural, rheological, and sensory properties, quality attributes, and the safety
of food and agricultural products. Scientific publications about light scattering are
dispersed over many different food and agricultural disciplines. Having recognized
the increased interest in light scattering technology, the editor organized the first
special technical session titled Spectral Scattering Technology for Food Quality
and Safety Evaluation at the 2010 annual meeting of the American Society of
Agricultural and Biological Engineers (ASABE), with invited speakers from around
the world. The technical session received considerable attention from researchers,
and ASABE has since held a regular technical session on this topic at its annual
meetings. Despite the increasing interest and research activities in light scattering
xi

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xii

Preface

technology for food and agriculture, no single book has been dedicated to the subject. In addition, while many books have been published on optical techniques for
food and agricultural applications, few of them offer a comprehensive description
of the fundamental principles, theories, and modeling of light transfer in food and
agricultural products. This book, for the first time, gives the reader an overview of
the principles and theory of light transfer in food and biological materials and a
comprehensive review of the latest advances in light scattering technology in food
and agriculture applications.
This book provides a balanced, comprehensive coverage about light scattering
technology in food and agriculture. Each chapter of the book is written by expert(s)
in their respective fields from around the world. The first four chapters cover basic
concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic
(invasive or ex vivo) techniques for determining optical absorption and scattering
properties of food products. Chapter 7 provides an overview of the spatially resolved
measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 is focused on the time-resolved spectroscopic
technique for measuring optical properties and quality or maturity of horticultural
products. Chapter 9 gives a broad coverage of practical light scattering techniques
for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents
the theory of light transfer in meat muscle and the measurement of optical properties
for determining the postmortem condition and textural properties of muscle foods
and meat analogs. Chapter 11 gives an extensive coverage of the applications of light
scattering techniques for assessing the quality and safety of animal products. Chapter
12 summarizes past and recent research in the application of light scattering for
milk and dairy processing. Chapter 13 provides an overview of the concepts and
principles of dynamic light scattering and its applications for m
easuring the microstructure and rheological properties of food. Chapter 14 shows the applications of the
biospeckle technique, a special form of dynamic light scattering, for assessing the
quality and condition of fruits and vegetables. Chapter 15 introduces the concepts
and principles of Raman scattering and provides a detailed description of Raman
scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter of the book, is focused on applications of light
scattering techniques for the detection of food-borne pathogens.
This book is written for graduate students, researchers, and practitioners who are
interested in learning the basic concepts, principles, and theories of light transfer
and gaining an in-depth knowledge of light scattering technology for measurement
and characterization of food and agricultural products. For those readers who do not
have an advanced mathematical background, they can skip the first four chapters
and directly go to the remaining chapters on specific application topics. It is hoped
that this book will stimulate new interest to both incoming and veteran researchers
and practitioners in exploring light scattering technology to address a broad range of
issues in food property, quality, and safety assessment.
Finally, I thank the U.S. Department of Agriculture, Agricultural Research
Service (USDA/ARS) for allowing me to take on this book project. I also thank
all chapter contributors for their excellent contributions to the book. Without their

Preface

xiii

enthusiastic participation and excellent cooperation, this book project would have
not been possible. I am especially grateful to my wife Shexing for her understanding and support, so that I could spend many extra hours working on this book.
Ialso want to acknowledge my two PhD students, Aichen Wang and Yuzhen Lu,
for proofreading Chapters 1 through 3, and for helping me prepare several figures
in Chapter 3.

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MATLAB and Simulink are registered trademarks of The MathWorks, Inc.

For product information, please contact
The MathWorks, Inc.
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Tel: 508 647 7000
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Web: www.mathworks.com

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Nomenclature
a=s/(a+s)=Transport albedo
A=Area, m2
c0=Speed of light in vacuum, m/s
c=Speed of light in the tissue or medium, m/s
d=Distance or thickness of the sample, or diameter of a particle, m
D=1/[3(a+s)]=Diffusion coefficient, cm or m
E=Energy, J
E0, E=Irradiance at the surface, W/m2
E(r1, r2)=Irradiance at point r1, r2, W/m2
f=Frequency, 1/s
g=Anisotropy factor
h=Plancks constant (=6.626181034J)
I=Radiant intensity, W/m2
I0=Incident radiant intensity, W/m2

J(r, t)=Flux, W/m2
k=Wave number, 1/m
 
L (r , s , t )=Radiance, W/sr-m2
l=1/t=Mean free path, cm or m
n=Refractive index
N=Number of photons or number of light scattering or absorbing particles
 
p(s s ), p()=Phase function of single scattering, 1/sr
P=Radiant power, W
Q=Radiant energy, J
r=Radius or distance from the origin in the polar coordinate system, m

r =Vector position (x, y, z), m
R=Remittance, backscattering, or reflectance with appropriate subscription
s=Distance, m

s=Vector position (x, y, z), m
t=Time, s
T=Transmission with appropriate subscription
Tc=Collimated transmission
Td=Diffuse transmission
U(r, t)=Electric field at the vector position r and time t, V/m
v=Velocity, m/s
V=Volume, m3
W=Radiant energy density, J/m3
x, y, z=Cartesian coordinates, m
=1/t=Penetration depth of collimated light (mean free path for the attenuation
event), m
=Azimuthal angle
=Fluence rate, W/m2
=Deflection angle or polar angle
xv

xvi

Nomenclature

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=Wavelength, nm
a=Absorption coefficient, 1/cm or 1/m
s=Scattering coefficient, 1/cm or 1/m
s=s(1g)=Reduced scattering coefficient, 1/cm or 1/m
t=a+s=Total attenuation coefficient, 1/cm or 1/m
t=a+s=Reduced total attenuation coefficient, 1/cm or 1/m
eff=[3a(a+s)]1/2=Effective attenuation coefficient, 1/cm or 1/m
=Frequency, cycles per second, 1/s
=Density, kg/m3
=Solid angle, sr

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Series Editor
Born in southern China, Dr. Da-Wen Sun is a world
authority in food engineering research and education; he
is a member of the Royal Irish Academy (RIA), which is
the highest academic honor in Ireland; he is also a member of Academia Europaea (The Academy of Europe) and
a fellow of the International Academy of Food Science and
Technology. His main research activities include cooling,
drying, and refrigeration processes and systems, quality
and safety of food products, bioprocess simulation and optimization, and computer
vision/image processing and hyperspectral imaging technologies. His many scholarly works have become standard reference materials for researchers in the areas of
computer vision, computational fluid dynamics modeling, vacuum cooling, among
others. Results of his work have been published in over 800 papers, including more
than 400 peer-reviewed journal papers (Web of Science h-index = 71), among them,
31 papers have been selected by Thomson Reuters Essential Science IndicatorsSM
as highly-cited papers, ranking him No. 1 in the world in Agricultural Sciences
(December 2015). He has also edited 14 authoritative books. According to Thomson
Reuters Essential Science Indicatorssm based on data derived over a period of 10 years
from the lSI Web of Science, there are about 4500 scientists who are among the top 1%
of the most cited scientists in the category of agriculture sciences. For many years, Dr.
Sun has consistently been ranked among the top 50 scientists in the world (he was
at the 20th position in December 2015), and has recently been named Highly Cited
Researcher 2015 by Thomson Reuters.
He earned a first class BSc Honours and MSc in mechanical engineering, and
a PhD in chemical engineering in China before working in various universities in
Europe. He became the first Chinese national to be permanently employed in an
Irish university when he was an appointed college lecturer at the National University
of Ireland, Dublin (University College Dublin [UCD]), in 1995, and was then continuously promoted in the shortest possible time to senior lecturer, associate professor,
and full professor. Dr. Sun is now the professor of Food and Biosystems Engineering
and the director of UCD Food Refrigeration and Computerised Food Technology.
As a leading educator in food engineering, Dr. Sun has significantly contributed
tothe field of food engineering. He has trained many PhD students who have made
their own contributions to the industry and academia. He has also delivered lectureson advances in food engineering on a regular basis in academic institutions
internationally and delivered keynote speeches at international conferences. As a
recognized authority in food engineering, he has been conferred adjunct/visiting/
consulting professorships from 10 top universities in China, including Zhejiang
University, Shanghai Jiaotong University, Harbin Institute of Technology, China
Agricultural University, South China University of Technology, and Jiangnan
University. In recognition of his significant contribution to food engineering worldwide and for his outstanding leadership in the field, the International Commission
xvii

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xviii

Series Editor

of Agricultural and Biosystems Engineering (CIGR) awarded him the CIGR Merit
Award twice in 2000 and in 2006, the Institution of Mechanical Engineers based
inthe United Kingdom named him Food Engineer of the Year 2004. In 2008, he
wasawarded the CIGR Recognition Award in honor of his distinguished achievements as the top 1% of agricultural engineering scientists in the world. In 2007, he
was presented with the only AFST(I) Fellow Award by the Association of Food
Scientists and Technologists (India), and in 2010, he was presented with the CIGR
Fellow Award; the title of Fellow is the highest honor in CIGR and is conferred
to individuals who have made sustained, outstanding contributions worldwide. In
March 2013, he was presented with the You Bring Charm to the World award by
HongKong-based Phoenix Satellite Television with other award recipients including Mr. Mo Yanthe 2012 Nobel Laureate in Literature and the Chinese Astronaut
Team for Shenzhou IX Spaceship. In July 2013, he received the Frozen Food
Foundation Freezing Research Award from the International Association for Food
Protection for his significant contributions to enhancing the field of food freezing
technologies. This is the first time that this prestigious award was presented to a
scientist outside the United States, and in June 2015 he was presented with the IAEF
Lifetime Achievement Award. This IAEF (International Association of Engineering
and Food) award, highlights the lifetime contribution of a prominent engineer in the
field of food.
He is a fellow of the Institution of Agricultural Engineers and a fellow of
Engineers Ireland (the Institution of Engineers of Ireland). He is also the editor-inchief of Foodand Bioprocess TechnologyAn International Journal (2012 impact
factor=4.115), former editor of Journal of Food Engineering (Elsevier), and editorial board member for a number of international journals, including the Journal of
Food Process Engineering, Journal of Food Measurement and Characterization,
and Polish Journal of Food and Nutritional Sciences. He is also a chartered engineer.
At the 51st CIGR General Assembly held during the CIGR World Congress in
Quebec City, Canada, on June 1317, 2010, he was elected incoming president of
CIGR, became CIGR President in 20132014, and is now a CIGR Past President.
CIGR is the worlds largest organization in the field of agricultural and biosystems
engineering.

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Editor
Renfu Lu is a supervisory research agricultural engineer and research leader of
the Sugarbeet and Bean Research Unit within the USDA/ARS in East Lansing,
Michigan. He also holds an adjunct professor appointment with the Department
of Biosystems and Agricultural Engineering at Michigan State University. Dr. Lu
earned his PhD and MS degrees in agricultural engineering from Pennsylvania
State University and Cornell University, respectively, and his BS degree in engineering fromZhejiang Agricultural University (now Zhejiang University) in China.
Asaresearch leader, he leads and supervises the units three federal research programs in engineering, g enetics, breeding, and pathology for dry beans, sugar beet, and
fruits and vegetables. Dr. Lus research is primarily focused on sensing technologies
for quality measurement and grading of horticultural and food products.
During the 30+ years of his professional career, he has made many significant,
original contributions to the development and application of optical imaging and
spectroscopic techniques for quality evaluation of horticultural and food products.
His research has been documented in more than 220 publications, including 95
refereed journal articles and 16 book chapters. Dr. Lu has held numerous leadership positions for the ASABE, including chair of the ASABE Food and Process
Engineering Division, Refereed Publications Committee, and
several technical
committees. He has served as an editor for Transactions of the ASABE and Applied
Engineering in Agriculture, for 6 years, and is on the editorial board of Journal of
Food Measurement and Characterization and Postharvest Biology and Technology.
Among his many awards and honors are election as a Fellow of the ASABE
(2013), an Outstanding Alumni Award from the College of Agricultural Sciences
at Pennsylvania State University (2011), and a Federal Laboratory Consortium
Technology Transfer Award (2009).

xix

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Contributors

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Ben Aernouts
Department of Biosystems
KU LeuvenUniversity of Leuven
Leuven, Belgium
Haiyan Cen
College of Biosystems Engineering
andFood Science
Zhejiang University
Zhejiang, China
Kuanglin Chao
U.S. Department of Agriculture
Agricultural Research Service
(USDA/ARS)
Beltsville Agricultural Research Center
Environmental Microbial and Food
Safety Laboratory
Beltsville, Maryland
Czarena Crofcheck
Department of Biosystems and
Agricultural Engineering
University of Kentucky
Lexington, Kentucky
Kirk David Dolan
Department of Food Science and
Human Nutrition
Department of Biosystems and
Agricultural Engineering
Michigan State University
East Lansing, Michigan
Xiaping Fu
College of Biosystems Engineering
andFood Science
Zhejiang University
Zhejiang, China

Moon S. Kim
U.S. Department of Agriculture
Agricultural Research Service
(USDA/ARS)
Beltsville Agricultural Research
Center
Environmental Microbial and Food
Safety Laboratory
Beltsville, Maryland
Andrzej Kurenda
Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland
Changying Li
College of Engineering
University of Georgia
Athens, Georgia
Pei-Shih Liang
U.S. Department of Agriculture
Agricultural Research Service
(USDA/ARS)
Western Regional Research
Center
Albany, California
Renfu Lu
U.S. Department of Agriculture
Agricultural Research Service
(USDA/ARS)
Sugarbeet and Bean Research
Unit
East Lansing, Michigan

xxi

xxii

Fernando Mendoza
Department of Plant, Soil and Microbial
Sciences
Michigan State University
East Lansing, Michigan

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Nghia Nguyen-Do-Trong
Department of Biosystems
KU LeuvenUniversity of Leuven
Leuven, Belgium
Tu San Park
Department of Agricultural and
Biosystems Engineering
The University of Arizona
Tucson, Arizona
Yankun Peng
College of Engineering
China Agricultural University
Beijing, China
Piotr Mariusz Pieczywek
Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland
Jianwei Qin
U.S. Department of Agriculture
Agricultural Research Service
(USDA/ARS)
Beltsville Agricultural Research Center
Environmental Microbial and Food
Safety Laboratory
Beltsville, Maryland
Anna Rizzolo
Unit di ricerca per I processi
dellindustria agroalimentare
Consiglio per la ricerca in agricoltura
e lanalisi delleconomia agraria
(CREA-IAA)
Milan, Italy

Contributors

Wouter Saeys
Department of Biosystems
KU LeuvenUniversity of Leuven
Leuven, Belgium
Maristella Vanoli
Unit di ricerca per I processi
dellindustria agroalimentare
Consiglio per la ricerca in agricoltura
e lanalisi delleconomia agraria
(CREA-IAA)
Milan, Italy
and
Istituto di Fotonica e Nanotecnologie
Consiglio Nazionale delle Ricerche
(IFN-CNR)
Milan, Italy
Weilin Wang
Monsanto Company
St. Louis, Missouri
Rodrigo Watt
Department of Biosystems
KU LeuvenUniversity of Leuven
Leuven, Belgium
Lijuan Xie
College of Biosystems Engineering and
Food Science
Zhejiang University
Zhejiang, China
Gang Yao
Department of Bioengineering
University of Missouri
Columbia, Missouri
Yibin Ying
College of Biosystems Engineering
andFood Science
Zhejiang University
Zhejiang, China

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Contributors

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Jeong-Yeol Yoon
Department of Agricultural and
Biosystems Engineering
The University of Arizona
Tucson, Arizona

Artur Zdunek
Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland