Instrumentation and Sensors for the Food IndustryE Kress-Rogers, C J B Brimelow The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book. Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.
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Contents
Instrumentation for food quality assurance | 1 |
5 | 21 |
Instrumental measurements and sensory parameters | 31 |
Principles of colour measurement for food | 63 |
Colour measurement of foods by colour reflectance | 85 |
Sorting by colour in the food industry | 117 |
Food compositional analysis using near infrared absorption technology | 137 |
Practical aspects of infrared remote thermometry | 187 |
Inline and online rheology measurement | 403 |
32 | 412 |
36 | 421 |
Rheological measurements of foods | 425 |
Water activity and its measurement in food | 453 |
61 | 457 |
Conductanceimpedance techniques for microbial assay | 484 |
Modern methods of texture measurement | 518 |
Inline and offline FTIR measurements | 213 |
Microwave measurements of product variables | 233 |
Pressure and temperature measurement in food process control | 280 |
Level and flow measurement in food process control | 303 |
Ultrasonic instrumentation in the food industry | 326 |
7 | 368 |
12 | 375 |
17 | 388 |
21 | 397 |
Other editions - View all
Instrumentation and Sensors for the Food Industry E Kress-Rogers,C J B Brimelow Limited preview - 2001 |
Instrumentation and Sensors for the Food Industry, Second Edition Erika Kress-Rogers,Christopher J B Brimelow No preview available - 2001 |
Common terms and phrases
absorption acids acoustic acoustic impedance analysis applications attenuation calibration capillary cell changes characteristics chemical colour measurement component concentration density detection detector determination developed devices dielectric effects electronic nose electronics emissivity equation evaluation example fluid food industry food processing Food Science frequency gauge impedance increase infra-red infrared spectroscopy instrument Journal of Food laboratory liquid materials meat meter method microwave milk moisture content monitoring Newtonian fluids on-line operating optical output parameters particles permittivity pipe pressure probe process control pulse range reflectance resonant rheological sample Section sensor sensory analysis shear rate shear stress signal solids solutions spectra spectrophotometer spectroscopy spectrum speed of sound standard stress surface tank target techniques temperature texture thermometer thermowell transducer transmission transmitted tube typical ultrasonic ultrasound values variables variation velocity viscometers viscosity water activity water content wave wavelength