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Instrumentation and Sensors for the Food Industry

Instrumentation and Sensors for the Food Industry

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About the 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.
About the Author: Dr. Erika Kress-Rogers is a former Principal Scientist at Leatherhead Food Research Association, UK. She now works for ALSTOM, an international company that supplies high speed transportation, electricity production, and power grid management.
Christopher Brimelow is Head of Nestle R&D Centre Shanghai Ltd, China. 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 color.


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Product Details
  • ISBN-13: 9781855735606
  • Publisher: Woodhead Publishing
  • Publisher Imprint: Woodhead Publishing
  • Edition: 0002-
  • Language: English
  • Returnable: Y
  • Spine Width: 58 mm
  • Width: 179 mm
  • ISBN-10: 1855735601
  • Publisher Date: 03 Oct 2001
  • Binding: Hardback
  • Height: 246 mm
  • No of Pages: 872
  • Series Title: Woodhead Publishing Food Science, Technology and Nutrition
  • Weight: 1658 gr


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