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Author: E Kress-Rogers
Publisher: Woodhead Publishing
ISBN: 9781855735606
Category : Business & Economics
Languages : en
Pages : 878
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Book Description
This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR.
Author: E Kress-Rogers
Publisher: Woodhead Publishing
ISBN: 9781855735606
Category : Business & Economics
Languages : en
Pages : 878
Get Book Here
Book Description
This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR.
Author: F. Baldini
Publisher: Springer Science & Business Media
ISBN: 9781402046100
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
This book covers optical chemical sensing by means of optical waveguides, from the fundamentals to the most recent applications. The book includes a historical review of the development of these sensors, from the earliest laboratory prototypes to the first commercial instrumentations. The book reprints a lecture by the Nobel Laureate Charles Townes on the birth of maser and laser, which lucidly illustrates the development of new science and new technology.
Author: David Kilcast
Publisher: Elsevier
ISBN: 0857092545
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Author: John G. Webster
Publisher: CRC Press
ISBN: 1439848939
Category : Medical
Languages : en
Pages : 1881
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Book Description
The Second Edition of the bestselling Measurement, Instrumentation, and Sensors Handbook brings together all aspects of the design and implementation of measurement, instrumentation, and sensors. Reflecting the current state of the art, it describes the use of instruments and techniques for performing practical measurements in engineering, physics, chemistry, and the life sciences and discusses processing systems, automatic data acquisition, reduction and analysis, operation characteristics, accuracy, errors, calibrations, and the incorporation of standards for control purposes. Organized according to measurement problem, the Electromagnetic, Optical, Radiation, Chemical, and Biomedical Measurement volume of the Second Edition: Contains contributions from field experts, new chapters, and updates to all 98 existing chapters Covers sensors and sensor technology, time and frequency, signal processing, displays and recorders, and optical, medical, biomedical, health, environmental, electrical, electromagnetic, and chemical variables A concise and useful reference for engineers, scientists, academic faculty, students, designers, managers, and industry professionals involved in instrumentation and measurement research and development, Measurement, Instrumentation, and Sensors Handbook, Second Edition: Electromagnetic, Optical, Radiation, Chemical, and Biomedical Measurement provides readers with a greater understanding of advanced applications.
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043725
Category : Science
Languages : en
Pages : 928
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Book Description
Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods. Due to their high sensitivity and selectivity, nanobiosensors have attracted attention for their use in monitoring not only biological contaminants in food, but also potential chemical and physical hazards. This book offers a broad overview regarding the current progress made in the field of nanosensors, including cutting-edge technological progress and the impact of these devices on the food industry. Special attention is given to the detection of microbial contaminants and harmful metabolotes, such as toxins and hormones, which have a great impact on both humans and animal health and feed. - Includes the most up-to-date information on nanoparticles based biosensors and quantum dots for biological detection - Provides application methods and techniques for research analysis for bacteriological detection and food testing - Presents studies using analytical tools to improve food safety and quality analysis
Author: P.J. Fellows
Publisher: CRC Press
ISBN: 9780849308871
Category : Technology & Engineering
Languages : en
Pages : 612
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Book Description
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Author:
Publisher: Elsevier
ISBN: 0128157828
Category : Technology & Engineering
Languages : en
Pages : 2482
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Book Description
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Author:
Publisher: Elsevier
ISBN: 0443313563
Category : Technology & Engineering
Languages : en
Pages : 370
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Book Description
Smart food safety series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.
Author: Semih Otles
Publisher: CRC Press
ISBN: 1420045679
Category : Science
Languages : en
Pages : 550
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Book Description
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Author: David Kilcast
Publisher: Elsevier
ISBN: 1845699513
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. - Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing - Examines methods for sensory quality control and statistical data analysis - Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
