Instrumentation and Sensors for the Food Industry, Second Edition

1. Instrumentation for food quality assuranceInstrumentation for food quality assurance
2. Instrumental measurements and sensory parameters
3. Principles of colour measurement for food
4. Colour measurement of foods by colour reflectance
5. Sorting by colour in the food industry
6. Food compositional analysis using near infra-red absorption technology
7. Practical aspects of infra-red remote thermometry
8. In-line and off-line FTIR measurements
9. Microwave measurements of product variables
10. Pressure and temperature measurement in food process control
11. Level and flow measurement in food process control
12. Ultrasonic instrumentation in the food industry
13. Ultrasound propagation in foods and ambient gases: principles and applications
14. In-line and on-line rheology measurement
15. Rheological measurements of foods
16. Water activity and its measurement in food
17. Conductance/impedance techniques for microbial assay
18. Modern methods of texture measurement
19. Sensors for food flavour and freshness: electronic noses, tongues and testers
20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices
21. Biosensors for process monitoring and quality assurance in the food industry
22. Commercial devices based on biosensors
23. New biosensors

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