Instrumentation and Sensors for the Food Industry - Rilegato

Kress-Rogers, Erika

Rilegato

ISBN 10: 1855733633 ISBN 13: 9781855733633

Casa editrice: CRC Press, 1998

Riassunto

The use of advanced instrumentation and sensors in the food industry has led to continuing improvement in food quality control, safety and process optimization. This recent book provides a very broad and detailed examination of these techniques, with each chapter prepared by a specialist in the technique and applications discussed. With the emphasis on practical applications, this presentation will be useful to food engineers, scientists and technical managers involved in the research, processing, safety and quality control of food products.

Su questo libro

Contenuti:

All chapters end with a section of References.
Preface
Instrumentation for Food Quality Assurance
Introduction: The Role of Quality Assurance in the Food Industry, On-Line, At-Line and Off-Line Instrumentation, Technology Transfer: Opportunities and Pitfalls
Challenging Conditions for Sensors: Complex and Variable Samples, Hostile Conditions and Stringent Hygiene Requirements, Non-Contact Techniques and Robotic Sampling and Conditioning
Interpreting the Readings: Measured Variables and Target Variables, Relationship between On-Lline and QC-Laboratory Methods, Data Processing Approaches, The Market ApproachNovel Sensors, Instrumentation as an Interdisciplinary Subject
Measurement Types: Target Variables, Instrumental Methods, Fringe Benefits
Appendix: Measurement Types

Part I. In-line Measurement for the Control of Food Processing Operations
Principles of Colour Measurement for Food
Introduction
Colour Vision: Trichromatic Detection
Influence of Ambient Light and Food Structure: Adaptation, Appearance, Absorption and Scatter
Colour Description: The CIE System, Uniform Colour Space, Further Terminology
Instrumentation
Examples: Fresh Meat, Orange Juice

Colour Measurement of Foods by Colour Reflectance Instrumentation
Introduction: Food Colour and Quality
Color Measurement Principles: Brief Introduction: Tri- stimulus Colorimetry, Colour Scales and Colour Difference Formulae
Colour Measurement Methodology: Standardization of the Instrument, Selection, Preparation and Presentation of the Samples, Setting the Instrumental Variables, Determination of Colour Variables
Colour Measurement of Typical Food Materials
Conclusions

Sorting by Colour in the Food Industry
Introduction
What is a Sorting Machine?
Assessment of Food Particles for Colour Sorting: Spectrophotometry, Monochromatic Sorting, Bichromatic Sorting, Dual Monochromatic Sorting, Fluorescence Techniques, Near Infrared Techniques
The Optical Inspection Systems: Introduction, Illumination, Background and Aperture, Optical Filters, Detectors
Completing the Sorting System: Feed, Separation, Cleaning and Dust Extraction, Electronics Systems
Future Trends: Computer Vision Systems
Using a Colour Sorter

Compositional Analysis Using Near Infrared (NIR) Absorption Spectroscopy
Introduction
Theory of NIR Absorption Spectroscopy
Instrumentation: On-line NIR Instrumentation, Laboratory NIR Instrumentation, NIR Measurement Characteristics, Instrumentation and Installation in the Food Industry: Moisture Measurements in Foodstuffs, Multi-Component Analysis of Food Products, Quality Control for Food Packaging Materials
Practical Aspects of the Calibration of On-Line NIR Instruments: Calibration Methods, On-Line Installation and Sampling Procedures for Cross-Checking
Conclusion and What the Future Holds

Practical Aspects of Infrared Thermometry
Introduction
Radiation Thermometers: Collection, Detectors, Pro- cessing Electronics, Housing and Configurations, Line Scans and Thermal Imagers
Measurement Principles: The Black Body, Non-Black Target, Background Temperature, Emissivity, Examples
Miscellaneous Techniques: Enhancing Emissivity, Avoiding the Need to Know Emissivity, Inaccessible Targets

Microwave Measurements of Product Variables
Introduction
Advantages and Disadvantages of Microwave Techniques: Advantages, Disadvantages
Dielectric Properties and Their Parameters: Polarization, Dielectric Dispersion, Dielectric Dispersion of Water in Foodstuffs, Temperature Effects, Bulk Density, Conductivity
Methods for Measurement of Dielectric Properties: Attenuation Measurements, Resonant Methods, Reflective Measurements
Dielectric Properties and Measurements of Bulk Density and Composition: Density Measurement and Compensation in Moisture Measurement, Fat and Water, Sugar Solutions, Other Mixtures of Materials, Salt Concentration
Material Structure: Particle Shape and Distribution, Particle Size Apparatus for Microwave Measurement: Attenuation, Phase, Simultaneous Phase and Attenuation, Resonant Systems, Reflectance
Sensors: Horn Antennae, Stripline Sensors, Stripline Antennae, Open Ended Transmission Lines
Areas for Development
Appendix: Some Manufacturers of Microwave Moisture Measurement Instruments, List of Symbols

Ultrasound Propagation in Foods and Ambient Gases: Principles and Applications
Introduction
Overview of Ultrasound Applications: What is Measured?, Communication, Detection and Location, Level and Flow Rate Measurement, Non-Destructive Testing, Concentration Measurement, Passive Ultrasound Equipment: Acoustic Emission Monitoring, High-Power Ultrasound Equipment
Speed of Sound: Velocity of Propagation for Bulk Longitudinal Waves, Other Ultrasound Wave Types, Speed of Sound in Liquids, Speed of Sound in Solids
Acoustic Impedance: Definition, Implications for Velocity Measurement, Measuring Impedance instead of Velocity
Attenuation: Sources of Attenuation, Relaxation, Scattering
Conclusions
Appendix: Ultrasound Measurement Applications in and for the Food Industry, List of Symbols

Ultrasound Instrumentation in the Food Industry
Introduction
Low Frequency Techniques: Level Measurement by Echo Ranging, Beam-Break Detectors as Counters, Future Developments in Low-Frequency Instrumentation
High-Frequency Techniques: Flow Measurement Systems, Liquid Level Switches, Liquid Level Measurement Systems, Suspended Solids and Interface Detection Systems, Concentration Measurement Systems, Future Developments in High-Frequency Instrumentation
Contacts for Further Informtion

Part II. Instrumental Techniques in the Quality Control Laboratory
Rheological Measurements
Introduction
Relevance of Rheological Properties of Foods: The Consumers Perception, The Requirements of the Processor
Basic Rheology
Measurement Systems: Capillary Viscometers, Rotary Viscometers
Rotary Viscometers: Concentric Cylinder Viscometers, Cone and Plate Viscometers, Other Rotary Viscometers
On-Line Measurement Systems
Instrument Selections
Appendix: List of Symbols

Modern Methods of Texture Measurement
Introduction
Current Methods of Texture Measurement: Sensory Texture Assessment, Instrumental Texture Measurement
Physiological Aspects of Chewing: Monitoring Human Subjects
Texture Measurement by Electromyography: Instrumentation and Measurement Procedure, Reproducibility, Data Interpretation
Future Developments in Texture Measurement
Conclusions

Water Activity and Its Measurement in Food
Definition
Significance of Water Activity: Effect on Food Quality, Effect on Food Stability, Legal Requirements
Water Activity Levels in Food and Their Control: Food of Animal Origin, Food of Vegetable Origin, Control of Water Activity Level, Example
Measuring the Water Activity Level: Background, Water Activity Level as a Function of Temperature, Influence of Equilibrium Periods and Sample Properties, Instrument Calibration
Measurement Technique: Manometric Method, Gravimetric Method, Psychrometric Method, Hygrometric Methods, Thermometric Technique
Conclusions

Instrumental Methods in the Chemical Quality Control Laboratory
Introduction
Versatile Instruments: Gas and Liquid Chromatography, Limitations of Gas and Liquid Chromatography, Supercritical Fluid Chromatography, Capillary Electrophoresis
The Trend towards Dedication: GLC System for the Analysis of Pesticides, HPLC System for the Assay of Ions and Sugars, Ion Chromatograph for Sulphite, Enzyme Electrode Analysers for Sugars and Alcohols
Dedicated Instruments
Dedicated Instruments for the Determination of Moisture, Ash and Fat: Moisture by Drying Methods, Moisture by Karl Fischer Titration, Ash by Combustion Methods, Fat by Solvent Extraction, System Based on the Karl Fischer Procedure, System Based on Oven Drying, Moisture Determination by Oven Drying and Ash by Combustion, Moisture by Microwave Drying and Fat by Solvent Extraction, Fat Determination by Solvent Extraction
Dedicated Instruments for Nitrogen Determination: For the Calculation of Protein and Meat Content: Nitrogen Determination by Acid Digestion, Nitrogen Determination by Combustion
Further Development of Instrumentation for Food Analytical Laboratories

Impedance Techniques for Microbial Assay
Nomenclature
Introduction
Rapid Microbial Methods: An Overview: Impedance as an Indicator of Microbial Load
Principles of Electrical Conductance Methods: Impedance and Its Component Variables, Cell Design and Geometry and Composition of Electrodes, Relationship between Test Cell Conductance and Bacterial Growth, Bacterial Number Resolution of Analysers, Temperature Control
Capacitance versus Conductance Measurement: Selection of Display Variable Early in the Growth Cycle, Mechanisms of Changes Observed Later in the Growth Cycle
Instrument Design: Method of Measurement, Multiplexed Cell Switching, Commercial Instrumentation
The Evaluation of Conductance Data: Bacterial Growth in Batch Culture, Determination of Inocula, Choice of Growth Media, Correlation with Conventional Microbiological Data
Future Possibilities

Impedance Microbiology in Food Quality Control
Introduction
Development of Protocols
Applications to the Detection of Micro-Organisms in Foods: Correlation Procedures, Total Counts, Selective Procedures, Shelf Life Prediction
Choice of Instrumentation
Future Developments

Part III.New Sensors for Applications in the Food Industry
The Marker Concept: Frying Oil Monitor and Meat Freshness Sensor
Introduction to the Concept and Overview on Applications
A Novel in situ Monitor for Frying Oil: The Need for a New Probe, Development of the Probe Concept, Study to Assess Feasibility and Define Specifications, Characteristics of the New Probe, Protocol of the Trial with Prototype 1, Results of the Trial with the New Probe, Conclusions and Outlook
A Novel Knife-Type Probe for Meat Freshness: Development of the Probe Concept, Study to Assess Feasibility and Define Specifications, Characteristics of the New Probe, Trials with the New Probe, Conclusions and Outlook

Chemosensors, Biosensors and Immunosensors
Introduction: Chemical Sensor Types and Their Building Blocks, Recent Developments, Sensor Specifications for Food Applications
Chemically Sensitive Semiconductor Devices: Solid-State Sensors for pH, Acidity, Ions, Gases and Volatiles: Introduction to Novel pH Sensors, Alternative Approaches to pH Measurement, Microelectronic Chemical Sensors Based on the FET: Principles, Characteristics and Applications, Gas Sensing Semiconductor Devices
Conclusions
Amperometric, Potentiometric and Thermometric Biosensors: Introduction: Biosensor Types, Biosensors Based on Amperometric Indirect Dual-Membrane Enzyme Electrode (AIDMEE), Biosensors Based on the FET: the ENFET, the Enzyme Thermistor and Related Devices (ENTHERM)
Chemically Sensitive Optical and Acoustic Devices: Introduction, the Surface Plasmon Resonance (SPR) Device, the Total Internal Reflectance (TIR) Device, Fibre-Optic Probe (FOP) Devices, Piezocrystal Balance Devices, Surface Acoustic Wave (SAW) Devices
Applying Sensors: Introduction, Pattern Recognition by Multivariate Analysis or Neural Networks, Robotics and Flow Injection Analysis, Choice of Instrumentation Type
Appendices
A. Glossary: Terms in Instrumentation and Sensors Technology
B: Ancillary Tables
Index and Dictionary of Abbreviations

Su questa edizione

• Editore: CRC Press
• Data di pubblicazione: 1998
• ISBN 10: 1855733633
• ISBN 13: 9781855733633
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 780