Instrumentation and sensors for the food industry
Author(s)
Bibliographic Information
Instrumentation and sensors for the food industry
（Industrial instrumentation series）
Butterworth-Heinemann in association with the Institute of Measurement and Control, 1993
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Description and Table of Contents
Description
Consumers spend more money on food than on any other commodity, and instrumentation is of great importance to the food industry, with particular emphasis on very high sanitary and hygienic operating standards. This text covers the wide range of instruments used in the industry, with contributions from specialists. It discusses both instruments routinely used at present and those likely to be introduced in the next few years.
Table of Contents
- Introduction
- Principles of colour measurement for food
- The use of reflectance colourimetry
- Sorting by colour
- Compositional analysis using near infrared absorption spectroscopy
- Practical aspects of infrared thermometry
- Microwave measurement of product variables
- Ultrasound propagation in foods and ambient gases
- Current ultrasonic instrumentation in the food industry
- Rheological measurements
- Modern methods of texture measurement
- Water activity and its measurement in food
- Instrumental methods in the chemical quality control laboratory
- Principles of impedance techniques for microbial assays
- Impedance microbiology in the quality control laboratory
- Marker concept for the determination of complex food conditions
- Instruments based on chemical sensors, biosensors and immunosensors.
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