BOOK REVIEW

NONDESTRUCTIVE TESTING OF FOOD QUALITY. Edited by JosephIrudayaraj and Christopher Reh. 2008, IFT Press, Blackwell Publishing andthe Institute of Food Technologists, Blackwell Publishing Professionals,2121 State Avenue, Ames, 50014 IA. 364 pages. Hardcover, $185.

Rapid, continuous online/near-line quality control analysis in food manu-facturing facilities has become a mainstream process control system. Advancesin computer technology have made installing highly sophisticated analyticalpractical and close-loop control a reality. The book uses 12 chapters to coverthe basics of nondestructive sensor practices, the calibration of sensors,common process analytical devices and the cutting edge devices under devel-opment. Each chapter is thorough and concise, giving specific examples ofequipment and applications.

Chapter 1 overviews the use of nondestructive sensors: who, what,where, why and how. It discusses how the success of the sensors requiresan understanding of the total environment they are to be used in, includingstaff, equipment design and placement, and management. The chapteruses the pharmaceutical industry as the prime example of how successfulthe devices are at process and quality control, and relates that to the foodindustry.

Chapter 2 addresses the need and influence of the reference method on thecalibration of the sensor. A good example of how different primary methodsfor water content can produce different errors to the value which then requirescorrections for the near infrared sensor.

Chapters 3–12 discuss specific sensor systems: ultrasound, near infraredspectroscopy (NIR), mid-infrared spectroscopy (MIR), Raman spectroscopy,particle sizing, image analysis, nuclear magnetic resonance (NMR), the elec-tronic nose, biosensors and measurement of electrical permittivity.

Chapter 3 provides a history into low-intensity ultrasonics and the typesof measurement methods, such as pulse versus resonance, noncontact andreflectance, that have been employed. It discusses the various applications forcharacterization of food: composition, unit operations and rheology that maynot be measurable by other techniques alone.

Chapter 4 reviews the history of NIR from its discovery in the 1960sthrough today’s online applications. A good overview of the types of NIRinstruments available and modes of measurement employed is presented alongwith the pros and cons of each. A detailed explanation of NIR calibration isgiven along with a list of food applications and specific types of tests. Chapter5 repeats the pattern of information for the MIR applications systems. Theconclusions for both chapters are similar: the NIR and MIR techniques are

Journal of Texture Studies 39 (2008) 426–433. All Rights Reserved.© 2008, The Author(s)Journal compilation © 2008, Wiley Periodicals, Inc.

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rapid, easy to use and have a wide range of potential for food applications andprocess control.

Chapter 6 is similar in its intent to describe the use of Raman spectros-copy. Raman is a specialized from of infrared spectroscopy that is a recentaddition to the food analysis arsenal of techniques. Examples of applicationsinclude proteins, fats and carbohydrate systems. Raman is a unique analysistechnique because it can provide information at the intermolecular level.

Chapter 7 dedicates itself mainly to the applications of particle-sizingtechniques using pertinent examples: chocolate processing, emulsion mea-surement in milk processing and coffee processing. A brief review of onlineparticle sizing and particle imaging is included.

Chapter 8 segues from the previous chapter on particle sizing. Imagingtechniques give added information on the particles being measured. A goodreview of the XPT-P particle analysis system is given. Offline and onlineoperations are described.

Chapter 9 explores the recent advances in NMR as a food analysissystem. The historical review and the section on theory and practice may bogdown the nonphysics scientists, but they eventually give way to practicalapplications and hardware.

Chapter 10 gives a detailed review of the electronic nose principles andvarious types of sensors available. It points out the potential applications anddrawbacks through good examples. A table of applications and sensors isprovided. The summary statement that “this technology is being pushed by theinstrument manufacturers without clear implementation strategies from thefood industry” is used to explain the lack of market applications.

Chapter 11 is a theory of biosensors review with an attempt to show howthey could be used in practical systems. The different types of biosensorsbased on miniaturization and flow mechanism in microchannels are describedin detail. A growing segment of development for biosensors is being driven bythe need for online biodetection systems to monitor food processes, and thischapter provides the details to understand how they work.

In the final chapter, 12, the technique of electrical permittivity is dis-cussed. Capacitance sensors are reviewed along with applications. Single andmultiple pair electrodes for moisture analysis are compared. The application ofelectrical capacitance tomography for high-speed check weighing and flowmeasurements is described. This technology is beginning to find its place in thefood processing industry.

This review text is very well done. All the contributing authors provideexcellent material and backup information. Overall, a wonderful primer to thefield of nondestructive testing methods for the food industry.

RICK DELLAPORTA

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MULTIVARIATE AND PROBABILISTIC ANALYSES OF SENSORYSCIENCE PROBLEMS. Jean-François Meullenet, Rui Xiong and Christo-pher J. Findlay. 2007, Blackwell Publishing. 248 pages. $184.99. ISBN9780813801780.

This book covers five main topic areas: evaluating panelists and panelperformance, assessing the heterogeneity of consumer responses, assessingproduct differences, identifying attributes related to liking and optimizingproduct attributes. It is organized into 10 chapters.

While a number of training courses and several commercial computerprograms have been developed for multivariate analysis of sensory data, and anumber of review papers have been published on the topic, few books coverthe area broadly. Multivariate Analysis of Data in Sensory Science, edited byNæs and Risvik (in the Data Handling in Science and Technology series) is amulti-author work that has some gaps. The book reviewed here appears aimedto provide broad, textbook-like descriptions of applications of multivariateprocedures that can be used for a number of purposes. Multivariate DataAnalysis in Sensory and Consumer Science by Dijksterhuis (1997) also dealswith consumer panel data and individual differences, but heavily emphasizesProcrustes Analysis.

Many of the examples in this book were produced using three largedata sets (white corn tortilla chips, Muscadine grape juices and fried moz-zarella cheese sticks); these sets are available as Excel files on a website thatis described in the book. Each of the three data sets has two parts: in one ofthese, a small, trained panel applied descriptive analysis to many (15–37)attributes on each of a set of samples, and in the other, a large (61–165members) consumer panel scored a modest number (4–10) of attribute inten-sities using hedonic scales and/or just about right (JAR) scales using thesame samples. With JAR rating, the scale ranges from “too little” through“just about right” to “too much.” For two of the data sets, there are differ-ences between the description of the data set in the book and in the Excelfile available on the website. For example, the grape juice data set isdescribed in chapter 1 as having consumer evaluations on three 9-pointhedonic and five 5-point JAR attributes, while the Excel file has five termsthat (based on the magnitudes of the numbers) all appear to be 9-point. Thisis confusing.

In chapter 2, panel performance evaluations using a univariate approachand a multivariate approach are compared. The latter can represent products,panelists or attributes in sensory spaces using principal component analysisor generalized procrustes analysis. The use of multivariate analysis of variancefor testing the ability of panelists to discriminate between products isdescribed.

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Preference mapping (PREFMAP) can reveal heterogeneity of responsesamong panelists (different preferences). Internal preference mapping (IPM)uses only consumer hedonic scores. In external preference mapping (EPM),instrumental measurements as well as sensory observations are used to obtainmultidimensional representations of products, sensory and instrumentalobservations, and consumers in common space. IPM is demonstrated usingthe multidimensional preference program and EPM is shown usingPREFMAP.

Consumers are normally not homogeneous. One approach to analysis isgrouping together results from panelists who behave similarly. This segmen-tation of consumers is useful for identifying sensory attributes driving liking.Techniques that are applied in this area include cluster analysis or latent classmodels coupled with cluster or factor analysis.

Frequently, product attributes range from “too little” through “just aboutright” to “too much” in their effect on liking. Statistical experiment designscould be used to collect data to model response but are impractical with largenumbers of attributes. Regression methods such as partial least squares andresponse surface modeling can be used to extend mapping techniques in orderto find optimum levels of attributes for most consumers. Landscape segmentanalysis is another approach for finding optimal product sensory profiles.

Multidimensional scaling can be used to represent similarities or dissimi-larities among products. This is well covered.

Chapter 7 describes the use of logistic regression and proportional oddsmodels. These can accommodate both continuous and categorical variables.

Quantitative risk assessment can be used to estimate the probability thata particular intensity level of an attribute will result in consumer rejection of aproduct. The effects of the intensities of a number of attributes can be com-bined to estimate the overall rejection (or conversely, acceptance) rate for aproduct.

It is frequently desirable to relate hedonic ratings to analytical data. Thisis complicated because these can be nonlinear relationships (especially whenthe strength of an attribute ranges from “too little” to “too much”) or there maybe interactions between attributes. The authors feel that regression modeling(even partial least squares) can sometimes produce misleading results underthese circumstances and advocate instead the use of multivariate adaptiveregression splines.

In chapter 10, the book describes an Excel macro, which is indicated to beavailable on the book website; however, I could not find it there.

The book is somewhat carelessly written. In more than a few places, thedescription of figures and tables in the text does not match the actual figures ortables. It is clear that different authors wrote different chapters. The English issubstandard in some parts (poor word choice; less than smooth phraseology)

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and good in others. It has not been edited to a uniform standard. Some topicsare addressed in an uncoordinated manner, e.g., JAR testing is thoroughlydescribed in the last chapter, but multivariate analysis of JAR data is firstdescribed earlier. Some chapters seem to describe research results obtained byone of the authors more than a balanced textbook approach.

Understanding this book requires prior knowledge of sensory testing and,particularly, of statistics. Some appreciation of multivariate analysis or linearalgebra would be helpful. Despite its shortcomings, however, this book haslittle competition.

KARL J. SIEBERT

CARBOHYDRATE CHEMISTRY FOR FOOD SCIENTISTS. JamesBeMiller. 2007, AACC International, 3340 Pilot Knob Road, St. Paul, MN.389 pages. Hard cover, $169.

Carbohydrates are the most predominant food ingredient. Understandinghow carbohydrates function and develop product attributes is critical for foodscientists and engineers. This text provides the basic principles of carbohy-drate chemistry, starting with the simple sugars through oligosaccharides andpolysaccharides. The book covers the details of nomenclature, structure, andhow structure and formation drive function. It is presented in a way meant tobe used as a teaching text, with the beginning of each chapter outlining the keyprinciples and concepts that should be learned with each chapter. Within eachchapter, the author provides summary tables and industry examples to facili-tate more depth of application knowledge. After each chapter, additionalreferences are sited for the reader who desires to target a deeper understandingon the structures, properties or uses of specific carbohydrate ingredients. Thegeneral layout of the book makes it very useful to any reader in order to be ableto engage with the level of information they are looking at. There are briefglimpses of analysis and nutrition where necessary to determine the type ofcarbohydrate; however, this book is more focused on driving understanding toprovide a resource of information with identification, formulation and productattribute differences.

In chapter 1, the author gives a complete review of the basic nomen-clature and structures of the monosaccharide to provide the fundamentalsneeded throughout the rest of the book. With the reader’s knowledge of thefundamentals, the author explains carbohydrate reactions in chapter 2, start-ing with the detection of carbohydrates with reagents and the chemicalmechanism by which detection occurs. The food scientist involved withresearch, quality or product development should be able to utilize the

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information and style. The carbohydrate-reactions chapter contains an over-view on sugar alcohols, shows the mechanism of formation, source ofcommon origins and common benefits of the functionality in food uses andhealth. Chapter 2 also covers extensive details on enzymatic and nonenzy-matic browning reactions used in the food industry, the destruction of aminoacids reacted, products generated and difference in reaction rate based on thematerials present. All information is backed up by industry examples. Hegives a broad overview of the acrylamide formation in processed foods,science to date of health concerns, reasons why specific foods contain higherdetectable levels than others and provides theoretical possibilities for reduc-ing formation potential.

Chapter 3 contains details regarding maltose, lactose, sucrose sources,uses and properties that add to the significant varied functionality throughoutthe food industry. Of importance are the derivatives of sucrose such as olestra,sucralose and specifics of digestibility mechanisms. Chapter 4 provides acomprehensive overview of polysaccharides from the source to the many usesdue to the varied structure and applications possible. The author provides a briefdiscussion about the methods of analysis to determine the structures andsequence of the polysaccharide. Structural modifications of polysaccharides forincreased functionality as outlined in chapter 4 along with mechanisms ofmodification through acids, enzymes and beta-elimination to produce a varietyof depolymerized starch products, support functional needs in a variety ofproducts.

Chapter 5 provides the reader with details of polysaccharide propertiesfrom the structural identification addressed in chapter 4. Much of the chem-istry of polysaccharides in foods is physical chemistry. The structure andmobility of liquid water in a polysaccharide system contributes to the texturalcharacteristics, shelf life and glass transitions of a particular product. Theauthor provides details around the structure and molecular associations of thepolysaccharidest and how they contribute to the properties and functions ofthe polysaccharide solutions, i.e., viscosity. He covers the basic principles ofrheology and the factors of stress, strain and time, and why they pertain topolysaccharide solutions. He introduces viscosity, how to calculate andmeasure it, and how it is affected by grade, temperature, pH and solutes andother gums and proteins. The chapter covers the wide range of gel structures,gel networks and properties gained, as well as breakdown of the gel network.The reader will be interested in the reference table of significant characteris-tics of food gums and modified food structures to choose for a specificapplication.

Chapter 6 covers starch gelatinization, in particular, how it drives func-tional performance of the starch. The author introduces the complexity of ingre-dient addition and how it affects the gelatinization and pasting temperature

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curves. Following the chapter, the reader should gain an understanding ofretrogradation, glass transitions, how converted products can advance thefunctionality of the starch by providing a catalog of attributes with acid-modified starches to enzyme-modified, and cross-linked and stabilizedstarches. The product developer will be interested in the section on costreduction with the blending of the inexpensive starches and food gums, encap-sulation options and brief comments on the basics of starch digestion andresistant starch. The book contains focused chapters on the structures, prop-erties and commercial uses of cellulose, guar, locust bean and tara gums,inulin, xanthan, gellans and dextrans, carrageenans, aligns, pectins, gum arabicand exudates.

Often, the food scientist or engineer is needed to develop a formula thathits a specific threshold on nutrition. One of the most common is to deter-mine ways of using carbohydrates to mimic the attributes of fat for a low-fatoption or to add dietary fiber through the use of carbohydrates. Followingchapter 16, the reader should be able to understand how carbohydrates aremost effective for their purpose by understanding how the structure affectsthe digestibility. The author takes the reader through the methods of calcu-lating the glycemic load, index and impact. The definition of dietary fiber andcomplexity of the physiological effects from the wide range of dietary fibersources, the gastrointestinal tract and general health. With the need to meetthe healthy intakes of dietary fiber, the ingredients available to the productdeveloper today still generate challenges of incorporating the fiber into thefood product.

Chapter 17 covers carbohydrate and noncarbohydrate sweeteners asthey pertain to reducing or replacing sucrose, and the functionality driven bysucrose. By means of the practical reference table on sugar functionality andthe information provided throughout the text, the scientist will be able to findthe right sugar replacement using invert sugars, high fructose syrups, glucosesyrups, dextrose, fructose, maltodextrins and polyols. The author covers thepolyols or sugar alcohols, high-intensity sweeteners and synergistic blendingfor product use. Chapter 18 provides a reference table summarizing types ofcarbohydrates and specific functionality provided.

This book provides a comprehensive overview of carbohydrates and theirfunctional capabilities. The book can be readily utilized in academics byproviding basic principles of carbohydrate chemistry and be a referencesupport for professional food scientists to understand carbohydrate func-tionality in their food systems. The sections on nutrition, gums, dietary fiber,acrylamides and polyols, among others, support the future work of how car-bohydrate applications are important challenges in the food industry.

DIANNE RIPBERGER

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SWEETENERS (3rd EDITION). INGREDIENT HANDBOOK. Edited byRachel Wilson. 2007, Leatherhead Food International Ltd. and BlackwellPublishing Ltd. 304 pages. $169.99.

Sweetening ingredients, natural and otherwise, are some of the mostcommon and vital components of commercial food products because of theirpervasive sensory and functional roles. Market requirements of food producttypes and attributes have been, and will be, continually evolving and trans-forming, driven by consumer preferences, which themselves are shaped byforces ranging from health and nutrition concerns to sensorial qualities. It isimperative then for the professionals involved in the packaged food business,in general, and the sweetener industry, in particular, to equip themselves withthe latest and the best of technical, practical and regulatory knowledge avail-able for this purpose. The Sweeteners ingredient handbook (3rd edition) is atool designed to serve this end; it is precise in purpose, comprehensive incoverage, succinctly to the point in style and clear in message.

The book is organized into three sections covering Intense Sweeteners,Bulk Sweeteners and Legislation, respectively. The Intense Sweeteners andBulk Sweeteners sections consist of multiple individual chapters each devotedto specific sweeteners, while the Legislation section outlines the legal andregulatory aspects (permission to use, labeling, etc.) of use of these sweetenerproducts in different parts of the world.

Each sweetener (Intense and Bulk) section includes a consummate listof sweeteners, nutritive and non-nutritive, discussed in dedicated chaptersauthored by experts. Each sweetener is elucidated along a comprehensive andpurposeful map of attributes, including a background description, physical andchemical properties, specific end-use applications, physiological and nutri-tional issues, regulatory or legal aspects, and analytical methods. A list ofreference material accompanies each chapter.

The spectrum of natural and artificial sweeteners addressed is up to dateand includes several newly developed sweeteners (Neotame, Isolmaltoseand Trehalose), in addition to well-known sweeteners long in use (Fructose,Polyols, Aspartame, etc.), each designed to serve a specific and differentfunction. This book should be satisfyingly informative to industry profession-als who can very well leverage it as a tool to identify solutions to their productdevelopment challenges.

VAMSHI PUPPALA

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