Instrumentation and sensors for the food industry:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2001
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXX, 836 S. Ill., graph. Darst. |
| ISBN: | 1855735601 084931223X |
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Datensatz im Suchindex
| _version_ | 1804128957934600192 |
|---|---|
| adam_text | Titel: Instrumentation and sensors for the food industry
Autor: Kress-Rogers, Erika
Jahr: 2001
Contents
Preface ......................................................................... xi
List of contributors.............................................................. xvii
List of symbols................................................................... xxvii
1 Instrumentation for food quality assurance .............................. 1
E. Kress Rogers, ALSTOM, Ratingen
1.1 Introduction .......................................................... 1
1.2 Challenging conditions for sensors ................................... 7
1.3 Interpreting the readings ............................................. 12
1.4 Measurement types .................................................. 17
1.5 Further reading...................................................... 21
1.6 References ........................................................... 22
Appendix: Measurement types ............................................. 25
2 Instrumental measurements and sensory parameters ................... 31
A. Hugi and E. Voirol, Nestle Research Centre, Lausanne
2.1 Introduction .......................................................... 31
2.2 The nature of sensory perception .................................... 32
2.3 Sensory evaluation methods .......................................... 36
2.4 Sensory-instrumental relations ....................................... 41
2.5 Summary and outlook ................................................ 56
2.6 Acknowledgements .................................................. 58
2.7 References ........................................................... 59
Part I In-line measurement for the control of food-processing operations .. 61
3 Principles of colour measurement for food .............................. 63
D. B. MacDougall, The University of Reading
3.1 Introduction .......................................................... 63
3.2 Colour vision: trichromatic detection ................................. 64
vi Contents
3.3 Influence of ambient light and food structure ........................ 66
3.4 Colour description .................................................... 68
3.5 Instrumentation ....................................................... 72
3.6 Examples ............................................................. 74
3.7 Conclusions .......................................................... 81
3.8 References ........................................................... 82
4 Colour measurement of foods by colour reflectance .................... 85
C. J. B, Brimelow and P. Joshi, Nestle Research Centre, Lausanne
4.1 Introduction: food colour and quality ................................ 85
4.2 Colour measurement principles: brief introduction ................... 86
4.3 Colour measurement methodology ................................... 93
4.4 Colour measurement of typical food materials ....................... 101
4.5 Conclusions .......................................................... 112
4.6 References ........................................................... 113
5 Sorting by colour in the food industry ................................... 117
J. M. Low, W. S. Maughan, S. C. Bee and M. J. Honeywood, Sortex Limited,
London
5.1 Introduction......................................................... 117
5.2 What is a sorting machine? .......................................... 117
5.3 Assessment of food particles for colour sorting ...................... 119
5.4 The optical inspection system ....................................... 124
5.5 Completing the sorting system ....................................... 129
5.6 Future trends: computer vision systems .............................. 132
5.7 Using a colour sorter ................................................ 134
5.8 Further reading ...................................................... 135
6 Food compositional analysis using near infra-red absorption technology 137
/. B. Benson and J. W. F. Millard, NDC Infrared Engineering, Maldon
6.1 Introduction ......................................................... 137
6.2 Principles of measurement ........................................... 139
6.3 Instrumentation ...................................................... 145
6.4 Applications in the food industry .................................... 151
6.5 The power of process monitoring and trending ...................... 161
6.6 Practical considerations for implementing on-line measurement ..... 166
6.7 Conclusions and the future .......................................... 183
6.8 References ........................................................... 185
7 Practical aspects of infra-red remote thermometry ..................... 187
/. Ridley, Land Instruments International, Dronfield
7.1 Introduction ......................................................... 187
7.2 Radiation thermometers ............................................. 188
7.3 Measurement principles ............................................. 198
7.4 Practical situations ................................................ 203
7.5 Miscellaneous techniques ............................................ 208
7.6 Further reading ...................................................... 212
Contents vii
8 In-line and off-line FTIR measurements ................................. 213
C. Reh, Nestle Research Centre, Lausanne ................................
8.1 Introduction .......................................................... 213
8.2 Food applications .................................................... 219
8.3 Calibration and general aspects of routine use ....................... 227
8.4 Conclusions and outlook ............................................. 228
8.5 References ........................................................... 229
9 Microwave measurements of product variables ......................... 233
M. Kent, Kent and Partner Scientific Services, Biggar
9.1 Introduction .......................................................... 233
9.2 Overview of microwave techniques .................................. 234
9.3 Dielectric properties and their parameters ............................ 235
9.4 Methods for measurement of dielectric properties ................... 245
9.5 Dielectric properties and measurement of bulk density and
composition .......................................................... 251
9.6 Material structure .................................................... 260
9.7 Apparatus for microwave measurement .............................. 261
9.8 Sensors .............................................................. 268
9.9 Areas for development ............................................... 272
9.10 References ........................................................... 273
Appendix: Some manufacturers of microwave moisture measurement
instruments suitable for foodstuffs ......................................... 277
10 Pressure and temperature measurement in food process control ...... 280
P. G. Berrie, Endress+Hauser Process Solutions AG, Reinach
10.1 Introduction .......................................................... 280
10.2 Pressure measurement ................................................ 281
10.3 Temperature measurement ........................................... 287
10.4 General instrument design ........................................... 295
10.5 Applications ......................................................... 299
10.6 References ........................................................... 302
11 Level and flow measurement in food process control ................... 303
P. G. Berrie, Endress+Hauser Process Solutions AG, Reinach
11.1 Introduction .......................................................... 303
11.2 Level measurement .................................................. 303
11.3 Flow measurement ................................................... 310
11.4 Process automation .................................................. 316
11.5 Applications ......................................................... 322
11.6 Acknowledgements .................................................. 323
11.7 User organisations ................................................... 325
12 Ultrasonic instrumentation in the food industry ........................ 326
N. Denbow, ND Technical Marketing, Alresford
12.1 Introduction ......................................................... 326
12.2 Low-frequency techniques ........................................... 327
12.3 High-frequency techniques .......................................... 336
12.4 Contacts for further information ..................................... 352
viii Contents
12.5 Acknowledgements ................................................. 353
12.6 References .......................................................... 353
13 Ultrasound propagation in foods and ambient gases:
principles and applications ............................................... 355
E. Kress-Rogers, ALSTOM, Ratingen
13.1 Introduction ......................................................... 355
13.2 Overview of ultrasound applications ................................. 356
13.3 Speed of sound ...................................................... 366
13.4 Acoustic impedance ................................................. 383
13.5 Attenuation .......................................................... 385
13.6 Conclusions .......................................................... 393
13.7 References ........................................................... 394
Appendix: Ultrasound measurement applications in and for the
food industry ............................................................... 400
14 In-line and on-line rheology measurement .............................. 403
/. Roberts, Nestle Research Centre, Lausanne
14.1 Introduction ......................................................... 403
14.2 Requirements of an in-line or on-line sensor ........................ 404
14.3 In-line rheometry .................................................... 405
14.4 In-line viscosity measurements ...................................... 407
14.5 Capillary (or tube) viscometers ...................................... 408
14.6 Rotational viscometers ............................................... 413
14.7 Vibrational viscometers .............................................. 416
14.8 High-frequency rheometry ........................................... 418
14.9 Summary ............................................................ 419
14.10 References ........................................................... 419
Part II Instrumental techniques in the quality control laboratory.......... 423
15 Rheological measurements of foods ..................................... 425
B. M. McKenna and J. G. Lyng, University College Dublin
15.1 Introduction ......................................................... 425
15.2 Relevance of rheological properties of foods ........................ 426
15.3 Basic rheology ....................................................... 428
15.4 Measurement systems ............................................... 434
15.5 On-line measurement systems ....................................... 447
15.6 Instrument selection ................................................. 449
15.7 References ........................................................... 449
16 Water activity and its measurement in food ............................ 453
W. Rodel, Federal Centre for Meat Research, Kulmbach
16.1 Definition ............................................................ 453
16.2 Significance of water activity ........................................ 454
16.3 Water activity levels in food and their control ....................... 460
16.4 Measuring water activity level ....................................... 464
16.5 Measurement techniques ............................................. 466
Contents ix
16.6 Conclusions .......................................................... 474
16.7 References ........................................................... 474
17 Conductance/impedance techniques for microbial assay ............... 484
D. M. Gibson, B1ODON International, Aberdeen
17.1 Introduction .......................................................... 484
17.2 Rapid microbiological methods: an overview ........................ 485
17.3 Principles of electrical conductance methods ........................ 489
17.4 Capacitance versus conductance measurement ....................... 495
17.5 Instrument design .................................................... 496
17.6 The evaluation of conductance data .................................. 503
17.7 Future possibilities ................................................... 510
17.8 References ........................................................... 512
18 Modern methods of texture measurement ............................... 518
D. Kilcast, Leatherhead Food Research Association
18.1 Introduction: texture and food quality ................................ 518
18.2 Perception of food texture ........................................... 521
18.3 Sensory assessment of texture ....................................... 522
18.4 Instrumental measurement of texture ................................. 525
18.5 In vivo texture measurement ......................................... 534
18.6 Future developments ................................................. 541
18.7 Conclusions .......................................................... 543
18.8 References ........................................................... 545
Part III Chemosensors, biosensors, immunosensors,
electronic noses and tongues ................................................. 551
19 Sensors for food flavour and freshness: electronic noses, tongues and
testers..................................................................... 553
E. Kress-Rogers, ALSTOM, Ratingen
19.1 Introduction to flavour assessment ................................... 553
19.2 Modelling the human nose ........................................... 554
19.3 The electronic nose .................................................. 555
19.4 The electronic tongue ................................................ 568
19.5 The marker chemical approach ...................................... 574
19.6 In situ freshness monitor for frying oil (resonant viscosity probe) ... 578
19.7 Knife-type meat freshness tester (glucose profiling biosensor) ....... 599
19.8 Acknowledgements .................................................. 614
19.9 References ........................................................... 615
20 Chemosensors, biosensors, immunosensors and DNA probes: the
base devices ............................................................... 623
E. Kress-Rogers, ALSTOM, Ratingen
20.1 Introduction .......................................................... 623
20.2 Chemically sensitive semiconductor devices: solid-state sensors for
pH, acidity, ions, gases and volatiles ................................. 627
20.3 Amperometric, potentiometric and thermometric biosensors ......... 659
x Contents
20.4 Chemically sensitive optical and acoustic devices ................... 675
20.5 Applying sensors .................................................... 688
20.6 Further reading ...................................................... 693
20.7 References ........................................................... 694
21 Biosensors for process monitoring and quality assurance in the food
industry .................................................................. 714
A. Schmidt and U. Bilitewski, National Research Centre for
Biotechnology Ltd, Braunschweig
21.1 Introduction ......................................................... 714
21.2 Principles of immunoanalysis ........................................ 715
21.3 Detection of microorganisms ........................................ 722
21.4 Microbial toxins ..................................................... 728
21.5 Residue analysis ..................................................... 729
21.6 Summary ............................................................ 732
21.7 Acknowledgements .................................................. 733
21.8 References ........................................................... 733
22 Commercial devices based on biosensors................................ 740
A. Warsinke, University of Potsdam, Golm and D. Pfeiffer and F. W. Scheller,
BST Biosensor Technologie, Berlin
22.1 Introduction ......................................................... 740
22.2 Principles of signal generation ....................................... 740
22.3 Applications ......................................................... 747
22.4 Conclusions and future trends ....................................... 756
22.5 References ........................................................... 756
23 New biosensors ........................................................... 760
/. Tothill, A, Piletsky, N. Magan and A. P. F. Turner, Cranfield University,
Bedford
23.1 Introduction ......................................................... 760
23.2 Novel sensing receptors ............................................. 761
23.3 Sensor arrays ........................................................ 766
23.4 The electronic nose instrument ...................................... 766
23.5 Genetically modified food ........................................... 768
23.6 Commercial biosensors .............................................. 769
23.7 Conclusion .......................................................... 771
23.8 References ........................................................... 771
Part IV Appendices .......................................................... 777
Appendix A: Glossary: terms in instrumentation and sensors technology.. 779
Appendix B: Ancillary tables.............................................. 800
Index ...................................................................... 817
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Mess-/Steuerungs-/Regelungs-/Automatisierungstechnik |
| edition | 2. ed. |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV014091956 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:57:30Z |
| institution | BVB |
| isbn | 1855735601 084931223X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009653596 |
| oclc_num | 248332454 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXX, 836 S. Ill., graph. Darst. |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Woodhead Publ. [u.a.] |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Instrumentation and sensors for the food industry ed. by Erika Kress-Rogers ... 2. ed. Cambridge [u.a.] Woodhead Publ. [u.a.] 2001 XXX, 836 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Alimentos - Análisis Alimentos - Industria y comercio Aliments - Analyse Aliments - Industrie et commerce - Appareils et matériel Aliments - Industrie et commerce - Qualité - Contrôle Food industry and trade Equipment and supplies Food industry and trade Quality control Food Analysis Sensor (DE-588)4038824-4 gnd rswk-swf Lebensmitteluntersuchung (DE-588)4034911-1 gnd rswk-swf Messtechnik (DE-588)4114575-6 gnd rswk-swf Sensortechnik (DE-588)4121663-5 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Sensortechnik (DE-588)4121663-5 s DE-604 Messtechnik (DE-588)4114575-6 s Lebensmittelindustrie (DE-588)4034889-1 s Lebensmitteluntersuchung (DE-588)4034911-1 s Sensor (DE-588)4038824-4 s 1\p DE-604 Kress-Rogers, Erika Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009653596&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Instrumentation and sensors for the food industry Alimentos - Análisis Alimentos - Industria y comercio Aliments - Analyse Aliments - Industrie et commerce - Appareils et matériel Aliments - Industrie et commerce - Qualité - Contrôle Food industry and trade Equipment and supplies Food industry and trade Quality control Food Analysis Sensor (DE-588)4038824-4 gnd Lebensmitteluntersuchung (DE-588)4034911-1 gnd Messtechnik (DE-588)4114575-6 gnd Sensortechnik (DE-588)4121663-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| subject_GND | (DE-588)4038824-4 (DE-588)4034911-1 (DE-588)4114575-6 (DE-588)4121663-5 (DE-588)4167045-0 (DE-588)4034889-1 (DE-588)4143413-4 |
| title | Instrumentation and sensors for the food industry |
| title_auth | Instrumentation and sensors for the food industry |
| title_exact_search | Instrumentation and sensors for the food industry |
| title_full | Instrumentation and sensors for the food industry ed. by Erika Kress-Rogers ... |
| title_fullStr | Instrumentation and sensors for the food industry ed. by Erika Kress-Rogers ... |
| title_full_unstemmed | Instrumentation and sensors for the food industry ed. by Erika Kress-Rogers ... |
| title_short | Instrumentation and sensors for the food industry |
| title_sort | instrumentation and sensors for the food industry |
| topic | Alimentos - Análisis Alimentos - Industria y comercio Aliments - Analyse Aliments - Industrie et commerce - Appareils et matériel Aliments - Industrie et commerce - Qualité - Contrôle Food industry and trade Equipment and supplies Food industry and trade Quality control Food Analysis Sensor (DE-588)4038824-4 gnd Lebensmitteluntersuchung (DE-588)4034911-1 gnd Messtechnik (DE-588)4114575-6 gnd Sensortechnik (DE-588)4121663-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| topic_facet | Alimentos - Análisis Alimentos - Industria y comercio Aliments - Analyse Aliments - Industrie et commerce - Appareils et matériel Aliments - Industrie et commerce - Qualité - Contrôle Food industry and trade Equipment and supplies Food industry and trade Quality control Food Analysis Sensor Lebensmitteluntersuchung Messtechnik Sensortechnik Lebensmittelverarbeitung Lebensmittelindustrie Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009653596&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT kressrogerserika instrumentationandsensorsforthefoodindustry |