Instrumentation and Sensors for the Food Industry (PDF)
(Sprache: Englisch)
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...
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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.
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
Autoren-Porträt
Dr Erika Kress-Rogers is a former Principal Scientist at Leatherhead Food Research Association. She now works for ALSTOM. Dr Kress-Rogers is also the editor of Handbook of Biosensors and Electronic Noses: Medicine, Food and the Environment (CRC Press Inc. 1997).Christopher Brimelow is Head of Nestlé R&D Centre Shanghai Ltd. He has extensive experience in the on-line and off-line measurement of compositional and physical properties of food materials, including water, protein and lipid contents, water activity, bulk density and colour.
Bibliographische Angaben
- 2001, 2. Auflage, 872 Seiten, Englisch
- Herausgegeben: E. Kress-Rogers, C J B Brimelow
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1855736489
- ISBN-13: 9781855736481
- Erscheinungsdatum: 03.10.2001
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Pressezitat
…an impressive text …particularly useful and gives sound practical advice., Food Technology in New Zealand…a useful addition to any library., IChemE Food and Drink Subject Group Newsletter
…a valuable text., IChemE Food and Drink Subject Group Newsletter
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