Instrumentation And Sensors For The Food Industry

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Instrumentation and Sensors for the Food Industry

E Kress-Rogers,C J B Brimelow
Instrumentation and Sensors for the Food Industry Book PDF

Author : E Kress-Rogers,C J B Brimelow
Publisher : Elsevier
Page : 872 pages
File Size : 55,8 Mb
Release : 2001-10-03
Category : Technology & Engineering
ISBN : 9781855736481

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Instrumentation and Sensors for the Food Industry by E Kress-Rogers,C J B Brimelow Pdf

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

Instrumentation and Sensors for the Food Industry, Second Edition

Erika Kress-Rogers,Christopher J B Brimelow
Instrumentation and Sensors for the Food Industry Second Edition Book PDF

Author : Erika Kress-Rogers,Christopher J B Brimelow
Publisher : CRC Press
Page : 640 pages
File Size : 51,5 Mb
Release : 2001-10-22
Category : Technology & Engineering
ISBN : 084931223X

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Instrumentation and Sensors for the Food Industry, Second Edition by Erika Kress-Rogers,Christopher J B Brimelow Pdf

Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of Instrumentation and Sensors for the Food Industry quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.

Instrumentation and Sensors for the Food Industry

E Kress-Rogers,C J B Brimelow
Instrumentation and Sensors for the Food Industry Book PDF

Author : E Kress-Rogers,C J B Brimelow
Publisher : Woodhead Publishing
Page : 878 pages
File Size : 50,9 Mb
Release : 2001-10-03
Category : Business & Economics
ISBN : 1855735601

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Instrumentation and Sensors for the Food Industry by E Kress-Rogers,C J B Brimelow Pdf

This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR.

Sensors for Everyday Life

Subhas Chandra Mukhopadhyay,Octavian Adrian Postolache,Krishanthi P. Jayasundera,Akshya K. Swain
Sensors for Everyday Life Book PDF

Author : Subhas Chandra Mukhopadhyay,Octavian Adrian Postolache,Krishanthi P. Jayasundera,Akshya K. Swain
Publisher : Springer
Page : 324 pages
File Size : 42,6 Mb
Release : 2016-11-14
Category : Technology & Engineering
ISBN : 9783319473222

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Sensors for Everyday Life by Subhas Chandra Mukhopadhyay,Octavian Adrian Postolache,Krishanthi P. Jayasundera,Akshya K. Swain Pdf

This book offers an up-to-date overview of the concepts, modeling, technical and technological details and practical applications of different types of sensors, and discusses the trends of next generation of sensors and systems for environmental and food engineering. This book is aimed at researchers, graduate students, academics and industry professionals working in the field of environmental and food engineering, environmental monitoring, precision agriculture and food quality control.

Sensory Analysis for Food and Beverage Quality Control

David Kilcast
Sensory Analysis for Food and Beverage Quality Control Book PDF

Author : David Kilcast
Publisher : Elsevier
Page : 400 pages
File Size : 48,8 Mb
Release : 2010-05-24
Category : Technology & Engineering
ISBN : 9781845699512

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Sensory Analysis for Food and Beverage Quality Control by David Kilcast Pdf

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Food Processing Technology

P J Fellows
Food Processing Technology Book PDF

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 45,7 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P J Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Instrumental Assessment of Food Sensory Quality

David Kilcast
Instrumental Assessment of Food Sensory Quality Book PDF

Author : David Kilcast
Publisher : Elsevier
Page : 658 pages
File Size : 45,7 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098856

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Instrumental Assessment of Food Sensory Quality by David Kilcast Pdf

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Handbook of Food Process Design

Jasim Ahmed,Mohammad Shafiur Rahman
Handbook of Food Process Design Book PDF

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 45,7 Mb
Release : 2012-02-27
Category : Technology & Engineering
ISBN : 9781444398250

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Handbook of Food Process Design by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Advances in Meat, Poultry and Seafood Packaging

Joseph P. Kerry
Advances in Meat Poultry and Seafood Packaging Book PDF

Author : Joseph P. Kerry
Publisher : Elsevier
Page : 720 pages
File Size : 46,9 Mb
Release : 2012-06-22
Category : Technology & Engineering
ISBN : 9780857095718

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Advances in Meat, Poultry and Seafood Packaging by Joseph P. Kerry Pdf

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Meat Biotechnology

Fidel Toldrá
Meat Biotechnology Book PDF

Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 47,6 Mb
Release : 2008-09-03
Category : Technology & Engineering
ISBN : 9780387793825

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Meat Biotechnology by Fidel Toldrá Pdf

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Smart Packaging Technologies for Fast Moving Consumer Goods

Joseph Kerry,Paul Butler
Smart Packaging Technologies for Fast Moving Consumer Goods Book PDF

Author : Joseph Kerry,Paul Butler
Publisher : John Wiley & Sons
Page : 373 pages
File Size : 54,5 Mb
Release : 2008-05-27
Category : Technology & Engineering
ISBN : 9780470028025

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Smart Packaging Technologies for Fast Moving Consumer Goods by Joseph Kerry,Paul Butler Pdf

Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology. The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.

Innovative Food Processing Technologies

Anonim
Innovative Food Processing Technologies Book PDF

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 45,8 Mb
Release : 2020-08-18
Category : Technology & Engineering
ISBN : 9780128157824

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Innovative Food Processing Technologies by Anonim Pdf

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Nondestructive Testing of Food Quality

Joseph Irudayaraj,Christoph Reh
Nondestructive Testing of Food Quality Book PDF

Author : Joseph Irudayaraj,Christoph Reh
Publisher : John Wiley & Sons
Page : 382 pages
File Size : 42,5 Mb
Release : 2008-06-02
Category : Technology & Engineering
ISBN : 9780470388280

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Nondestructive Testing of Food Quality by Joseph Irudayaraj,Christoph Reh Pdf

The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.

Rapid and On-Line Instrumentation for Food Quality Assurance

I Tothill
Rapid and On Line Instrumentation for Food Quality Assurance Book PDF

Author : I Tothill
Publisher : Elsevier
Page : 424 pages
File Size : 41,9 Mb
Release : 2003-08-31
Category : Technology & Engineering
ISBN : 9781855737105

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Rapid and On-Line Instrumentation for Food Quality Assurance by I Tothill Pdf

Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water

Biosensors in Food Processing, Safety, and Quality Control

Mehmet Mutlu
Biosensors in Food Processing Safety and Quality Control Book PDF

Author : Mehmet Mutlu
Publisher : CRC Press
Page : 358 pages
File Size : 45,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 1439819866

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Biosensors in Food Processing, Safety, and Quality Control by Mehmet Mutlu Pdf

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.