Food Process Monitoring Systems

Häftad, Engelska, 2012

534 kr

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Beskrivning

The manufacture of foods and beverages is a highly competitive, interna tionalindustry, and the range ofproducts is becomingincreasingly diverse. Manufacturers are required to produce quality foods with the highest possible efficiency and lowest possible cost, and international legislation is imposingstrict controls on food safety.

Produktinformation

Utgivningsdatum:2012-10-20
Mått:155 x 235 x 13 mm
Vikt:365 g
Format:Häftad
Språk:Engelska
Antal sidor:220
Upplaga:1993
Förlag:Springer-Verlag New York Inc.
ISBN:9781461358930

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 Introduction.- 2 Fluorescence cytometry for the rapid analysis of food microorganisms.- 2.1 Introduction.- 2.2 Optical analysis.- 2.3 Light sources for optical cytometry.- 2.4 Parameters measurable by optical techniques.- 2.5 Research studies.- 2.6 Routine use of flow cytometry in quality assurance.- 2.7 Conclusions.- 3 Infrared spectroscopic methods.- 3.1 Introduction.- 3.2 Infrared spectroscopy.- 3.3 Instrumentation for process monitoring and control.- References.- 4 Machine vision for the food industry.- 4.1 Introduction.- 4.2 Machine vision systems.- 4.3 Considerations for use of machine vision systems.- 4.4 Machine vision applications for the food industry.- References.- 5 Particle sizing.- 5.1 Introduction.- 5.2 Particle sizing within the food processing industry.- 5.3 Low angle laser light scattering (LALLS).- 5.4 Sub-micron particle sizing.- 5.5 Measurement of mobility and zeta potential.- References.- 6 Ultrasonic methods.- 6.1 Introduction.- 6.2 Principles of ultrasonic wave propagation.- 6.3 Measurement of ultrasonic properties.- 6.4 Applications to food systems.- 6.5 Future developments.- References.- 7 Mass spectrometry.- 7.1 Introduction: basic principles.- 7.2 Basic definitions.- 7.3 Ion analysis.- 7.4 Detection and data acquisition.- 7.5 Tandem mass spectrometry.- 7.6 Ionization techniques.- 7.7 Inlet systems: sample introduction.- 7.8 Applications in food science technology.- 7.9 Current and future developments.- References.- 8 Chemical sensors.- 8.1 Introduction.- 8.2 Sensor types.- 8.3 Microelectronic sensors for pH, acidity and ions.- 8.4 Sensor arrays for aroma and indicator volatiles.- 8.5 Biosensors based on amperometric, potentiometric and thermometric devices.- 8.6 Chemically sensitive optical and acoustic devices.- 8.7 Sensor applications employing the marker approach.- 8.8 Discussion.- References.