Instrumentation and Sensors for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of Instrumentation and Sensors for the Food Industry quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables. Food processing is a highly developed industry with particular emphasis on quality and safety as key competitive features of products. An ever widening range of foodstuffs are becoming affordable and available to the consumer as a result of advances in food science and technology as well as efficient and advanced processing techniques. Many traditional batch processes have now been replaced by automated production methods, helped by the introduction of advanced process control systems. The full potential of these systems can only be realised if they are supplied with full and up-to-date information on the process to allow feedback and feed-forward control. The development and sensible application of instruments and sensors has become a key task in producing affordable, safe, nutritious and successful food products. In this book the existing and forthcoming instrumentation systems are surveyed to provide a practical guide for those involved in designing, selecting and using the systems in the food industry. International experts have presented their knowledge in an applied framework to provide the most comprehensive workbook for practitioners ever written. - Food Science and Technology Abstracts, December 1993 Preliminaries......Page 1 Contents......Page 5 Preface......Page 11 1 Instrumentation for food quality assurance......Page 31 2 Instrumental measurements and sensory parameters......Page 61 3 Principles of colour measurement for food......Page 93 4 Colour measurement of foods by colour reflectance......Page 115 5 Sorting by colour in the food industry......Page 147 6 Food compositional analysis using near infra red absorption technology......Page 167 7 Practical aspects of infra red remote thermometry......Page 217 8 In line and off line FTIR measurements......Page 243 9 Microwave measurements of product variables......Page 263 10 Pressure and temperature measurement in food process control......Page 310 11 Level and flow measurement in food process control......Page 333 12 Ultrasonic instrumentation in the food industry......Page 356 13 Ultrasound propagation in foods and ambient gases principles and applications......Page 385 14 In line and on line rheology measurement......Page 433 15 Rheological measurements of foods......Page 455 16 Water activity and its measurement in food......Page 483 17 Conductance impedance techniques for microbial assay......Page 514 18 Modern methods of texture measurement......Page 548 19 Sensors for food flavour and freshness electronic noses tongues and testers......Page 583 20 Chemosensors biosensors immunosensors and DNA probes the base devices......Page 653 21 Biosensors for process monitoring and quality assurance in the food industry......Page 744 22 Commercial devices based on biosensors......Page 770 23 New biosensors......Page 790 Appendix A Glossary terms in instrumentation and sensors technology......Page 809 Appendix B Ancillary tables......Page 830 Index......Page 847 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.

• 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

Quality control is essential in the food industry, and efficient quality assurance is becoming increasingly important.