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Erika Kress-Rogers's Instrumentation and sensors for the food industry PDF

Posted On April 21, 2018 at 4:26 am by / Comments Off on Erika Kress-Rogers's Instrumentation and sensors for the food industry PDF

By Erika Kress-Rogers

ISBN-10: 084931223X

ISBN-13: 9780849312236

ISBN-10: 1855735601

ISBN-13: 9781855735606

An authoritative and sensible consultant to the variety of instrumentation and sensors on hand to the nutrition know-how specialist. Revised to incorporate new advancements and methods, together with the improvement of online sensors for fast research and keep watch over of construction.

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Extra resources for Instrumentation and sensors for the food industry

Sample text

Duty)* 1 Meat and meat products 2 Dairy products (inc. 6 Notes: * As much of the market value of the alcoholic beverages sector is the duty, the value has not been used to rank this sector. 1. For the cost/benefit assessment for a potential instrument development, the market values listed here need to be seen together with other factors such as the relative values of raw materials and final product or the growth rate and profit margins in a sector. For snack foods, for example, the added value would, in general, be higher than for canned foods or meat.

Problems have, for instance, been experienced with some early applications of ultrasound flow meters in the food industry. These flow meters have the attraction of providing a non-contact measurement which facilitates maintenance and is intrinsically hygienic. However, for certain food process streams, unacceptable errors in the readings were observed until it was recognized that special designs or other types of flow meters were needed for samples with non-Newtonian flow profiles, or containing large particulates with flow rates differing from that of the carrier liquid, or where high attenuation of the ultrasound signal by the food liquid restricted the sampled flow volume to the outer layer (Chapters 12, 13, 15).

To this end, a determination of the product’s water activity, pH, packaging integrity, existing flora, content of preservatives, antioxidants content and other factors is undertaken. The temperature of a food needs to be monitored in heat processing (such as sterilization), tempering and conditioning and also in storage. Spatial resolution is often needed, particularly information on the hottest and coldest points of the sample. A timetemperature profile including integral, maximum and minimum is also an important measurement target.

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Instrumentation and sensors for the food industry by Erika Kress-Rogers


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