Instrumentation and Sensors for the Food Industry - 2nd Edition - ISBN: 9781855735606, 9781855736481

Instrumentation and Sensors for the Food Industry

2nd Edition

Editors: E Kress-Rogers C J B Brimelow
Hardcover ISBN: 9781855735606
eBook ISBN: 9781855736481
Imprint: Woodhead Publishing
Published Date: 3rd October 2001
Page Count: 872
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Table of Contents

Instrumentation for food quality assurance; Instrumental measurements and sensory parameters. Part 1 In-line measurement for control of food-processing operations: Principles of colour measurement for food; Colour measurement of foods by colour reflectance; Sorting by colour; Food compositional analysis using near infrared absorption technology; Practical aspects of infrared remote thermometry; In-line and off-line FTIR measurements; Microwave measurements of product variables; Pressure and temperature measurement in food process control; Level and flow measurement in food process control; Ultrasonic instrumentation; Ultrasound propagation in foods and ambient gases: Principles and applications; In-line and on-line rheology measurement. Part 2 Instrumental techniques in the quality control laboratory: Rheological measurements of foods; Water activity and its measurement in food; Conductance/impedance techniques for microbial assay; Modern methods of texture measurement. Part 3 Chemosensors, biosensors, immunosensors, electronic noses and tongues: Sensors for food flavour and freshness: Electronic noses, tongues and testers; Chemosensors, biosensors and immunosensors and DNA probes: The base devices; Biosensors for process monitoring and quality assurance; Commercial devices based on biosensors; New biosensors.


Description

Instrumentation for food quality assurance; Instrumental measurements and sensory parameters. Part 1 In-line measurement for control of food-processing operations: Principles of colour measurement for food; Colour measurement of foods by colour reflectance; Sorting by colour; Food compositional analysis using near infrared absorption technology; Practical aspects of infrared remote thermometry; In-line and off-line FTIR measurements; Microwave measurements of product variables; Pressure and temperature measurement in food process control; Level and flow measurement in food process control; Ultrasonic instrumentation; Ultrasound propagation in foods and ambient gases: Principles and applications; In-line and on-line rheology measurement. Part 2 Instrumental techniques in the quality control laboratory: Rheological measurements of foods; Water activity and its measurement in food; Conductance/impedance techniques for microbial assay; Modern methods of texture measurement. Part 3 Chemosensors, biosensors, immunosensors, electronic noses and tongues: Sensors for food flavour and freshness: Electronic noses, tongues and testers; Chemosensors, biosensors and immunosensors and DNA probes: The base devices; Biosensors for process monitoring and quality assurance; Commercial devices based on biosensors; New biosensors.

Key Features

  • Comprehensively revised and expanded edition of a standard work in its field
  • Authoritative and practical guide to the range of instrumentation and sensors available
  • Written by a distinguished international panel of experts

Readership

Food professionals, especially QA managers, senior production staff and laboratory managers


Details

No. of pages:
872
Language:
English
Copyright:
© Woodhead Publishing 2001
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781855736481
Hardcover ISBN:
9781855735606

Reviews

…an impressive text …particularly useful and gives sound practical advice., Food Technology in New Zealand
…a useful addition to any library., IChemE Food and Drink Subject Group Newsletter
…a valuable text., IChemE Food and Drink Subject Group Newsletter


About the Editors

E Kress-Rogers Editor

Dr Erika Kress-Rogers is a former Principal Scientist at Leatherhead Food Research Association. She now works for ALSTOM. Dr Kress-Rogers is also the editor of Handbook of Biosensors and Electronic Noses: Medicine, Food and the Environment (CRC Press Inc. 1997).

Affiliations and Expertise

ALSTOM, Germany

C J B Brimelow Editor

Christopher Brimelow is Head of Nestlé R&D Centre Shanghai Ltd. He has extensive experience in the on-line and off-line measurement of compositional and physical properties of food materials, including water, protein and lipid contents, water activity, bulk density and colour.

Affiliations and Expertise

Nestlé Research Centre, China