Instrumentation and Sensors for the Food Industry
eBook - PDF

Instrumentation and Sensors for the Food Industry

  1. 872 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Instrumentation and Sensors for the Food Industry

Book details
Table of contents
Citations

About This Book

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

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Yes, you can access Instrumentation and Sensors for the Food Industry by E Kress-Rogers,C J B Brimelow in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Woodhead Publishing
Year
2001
ISBN
9781855736481
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Instrumentation and Sensors for the Food Industry
  3. Copyright Page
  4. Table of Contents
  5. Preface
  6. Contributors
  7. Symbols
  8. Chapter 1. Instrumentation for food quality assurance
  9. Chapter 2. Instrumental measurements and sensory parameters
  10. Part I: In-line measurement for the control of food-processing operations
  11. Part II: Instrumental techniques in the quality control laboratory
  12. Part III: Chemosensors, biosensors, immunosensors, electronic noses and tongues
  13. Part IV: Appendices
  14. Index