Download Instrumentation & Sensors for the Food Industry, Second by Erika Kress-Rogers, Christopher J B Brimelow PDF
By Erika Kress-Rogers, Christopher J B Brimelow
Delivering an authoritative and sensible consultant to the diversity of instrumentation and sensors on hand to the foodstuff expertise specialist, the 1st version of Instrumentation and Sensors for the nutrients speedy validated itself because the typical paintings in its box. This new version has been comprehensively revised to incorporate new advancements and methods, together with the advance of online sensors for instant research and regulate of construction. it's been increased to a bigger structure and is now geared up into 5 elements, together with a considerable appendix with a word list of sensors terminology and ancillary tables.
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Additional resources for Instrumentation & Sensors for the Food Industry, Second Edition
Example text
With the help of these advances in on-line and at-line instrumentation (Fig. 1), quality assurance (QA) is employed increasingly in the management of manufacturing operations. The quality control (QC) laboratory supports QA by checking and updating the calibration of on-line and at-line instrumentation and by providing a wide range of analyses and assessments that are not feasible for QA implementation. The variables measured on-line and those measured off-line in the QC laboratory do not necessarily coincide.
5. 3 Technology transfer: opportunities and pitfalls Instruments for measurements in quality control and in the control of processing operations in the food industry are often the result of technology transfer from other industries. The history of such new introductions has, in some cases, been characterized by initial successes, followed by a phase of disappointment with the instrument performance when the range of applications was widened. Subsequently, lost confidence had to be regained by defining the range of suitable application areas and by adapting the instrument or the setting-up and running procedures to particular applications.
14 Instrumentation and sensors for the food industry Fig. 4 Comparison of laboratory methods for moisture measurement. Oven drying at 102ºC to constant weight leads to an increased apparent moisture content when non-water volatiles are present. This can be avoided by vacuum drying at a lower temperature. When lactose is present, incomplete dehydration can decrease the apparent moisture content by oven drying. This is avoidable by moistening prior to oven drying. Symbols mark different brands of instant coffee and milk powder (Kress-Rogers and Kent 1986).