Food Process Monitoring Systems
Published on 20. October 2012
Book
Paperback/Softback
XII, 220 pages
978-1-4613-5893-0 (ISBN)
Description
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. Process control is the essential link between quality, safety and cost. Radical changes in the technology of manufacturing bring with them new requirements for monitoring (and ultimately controlling) increasingly complex parameters. The aim of this book is to review the latest developments in monitoring systems, particu larly those suitable for the rapid sensing of composition, structure or microbial status. The emphasis is on 'up and coming' methods that have been proven in the laboratory or in other industrial environments, and offer potential in the food sector. As such, it is hoped that this book will increase the general awareness ofwhat new systems have to offer, and will act as a catalyst in the technology transfer process. The book features chapters on automated machine vision, fluorescence cytometry, infrared spectroscopy, light scattering spectroscopy, ultra sound, mass spectrometry, and chemical and biological sensors. In all cases, the basic approach is to describe the underlying principles, and then to consider the implementation of a particular technique. Examples are given of the practical application to specific problems in the food industry.
More details
Edition
Softcover reprint of the original 1st ed. 1993
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Research
Illustrations
XII, 220 p.
Dimensions
Height: 235 mm
Width: 155 mm
Thickness: 13 mm
Weight
365 gr
ISBN-13
978-1-4613-5893-0 (9781461358930)
DOI
10.1007/978-1-4615-2139-6
Schweitzer Classification
Other editions
Additional editions
A.C. Pinder | G. Godfrey
Food Process Monitoring Systems
Book
12/1995
1st Edition
Aspen Publishers Inc.,U.S.
€106.50
Article exhausted; check different version
Content
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.