Instrumentation and sensors for the food industry

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 ch...

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Bibliographic Details
Other Authors Kress-Rogers, Erika, Brimelow, Christopher J. B.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Edition2nd ed.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food > Analysis.
Food industry and trade > Quality control.
Food industry and trade > Equipment.
Food industry and trade > Equipment and supplies.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243416
9781591243410
1855735601
9781855735606
084931223X
9780849312236
1855736489
9781855736481
Physical Description1 online resource (818 pages) : illustrations

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Table of Contents:
  • 1. Instrumentation for food quality assurance / E. Kress Rogers
  • 2. Instrumental measurements and sensory parameters / A. Hugi and E. Voirol
  • 3. Principles of colour measurement for food / D.B. MacDougall
  • 4. Colour measurement of foods by colour reflectance / C.J.B. Brimelow and P. Joshi
  • 5. Sorting by colour in the food industry / J.M. Low, W.S. Maughan and S.C. Bee / [and others]
  • 6. Food compositional analysis using near infra-red absorption technology / I.B. Benson and J.W.F. Millard
  • 7. Practical aspects of infra-red remote thermometry / I. Ridley
  • 8. In-line and off-line FTIR measurements / C. Reh
  • 9. Microwave measurements of product variables / M. Kent
  • 10. Pressure and temperature measurement in food process control / P.G. Berrie
  • 11. Level and flow measurement in food process control / P.G. Berrie
  • 12. Ultrasonic instrumentation in the food industry / N. Denbow
  • 13. Ultrasound propagation in foods and ambient gases: principles and applications / E. Kress-Rogers
  • 14. In-line and on-line rheology measurement / I. Roberts
  • 15. Rheological measurements of foods / B.M. McKenna and J.G. Lyng
  • 16. Water activity and its measurement in food / W. Rodel
  • 17. Conductance/impedance techniques for microbial assay / D.M. Gibson
  • 18. Modern methods of texture measurement / D. Kilcast
  • 19. Sensors for food flavour and freshness: electronic noses, tongues and testers / E. Kress-Rogers
  • 20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices / E. Kress-Rogers
  • 21. Biosensors for process monitoring and quality assurance in the food industry / A. Schmidt and U. Bilitewski
  • 22. Commercial devices based on biosensors / A. Warsinke, D. Pfeiffer and F.W. Scheller
  • 23. New biosensors / I. Tothill, A. Piletsky and N. Magan / [and others]
  • App. B. Ancillary tables.

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