New PDF release: Instrumentation and sensors for the food industry

By Erika Kress-Rogers

ISBN-10: 084931223X

ISBN-13: 9780849312236

ISBN-10: 1855735601

ISBN-13: 9781855735606

An authoritative and functional advisor to the diversity of instrumentation and sensors on hand to the nutrition expertise expert. Revised to incorporate new advancements and strategies, together with the improvement of online sensors for instant research and keep watch over of creation.

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This latter measurement type will, in the medium term, be restricted to central laboratories owing to the cost and complexity of the equipment. Also omitted in this book are those instruments that rely on ionizing radiation (such as x-ray foreign body detection systems) or on a substantial computing capacity, as, for example, image acquisition and analysis systems. Real-time processing and automatic evaluation of visible light, x-ray, infrared or other images is another area that is expanding rapidly.

Journal of Food Engineering, 6, 345–76. M. (1985) Resonator sensors – a review. Journal of Physics E: Scientific Instruments, 18, 103–15. LEVINE, H. and SLADE, L. (1991) Water Relationships in Food, Plenum Press, New York and London. J. (1987) Physical Properties of Foods and Food Processing Systems. Ellis Horwood, Chichester and VCH, Weinheim. MCFARLANE, I. (1983) Automatic Control of Food Manufacturing Processes. Applied Science Publishers, London and New York. MCKENZIE, G. (1990) Mass flow measurement.

Pulsed NMR techniques are already widely used in quality control in the food industry for the determination of water and lipids content and of the solid/liquid ratio of fat. Bench-top instruments for these applications are readily available and are being further optimized for a wider range of food applications (including the investigation of water ‘binding’ to biopolymers) and more convenient operation. Furthermore, research into the NMR characteristics of foods and the development of novel magnet designs for NMR instruments are now underway.

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Instrumentation and sensors for the food industry by Erika Kress-Rogers


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