Buch, Englisch, 872 Seiten, Format (B × H): 179 mm x 246 mm, Gewicht: 1610 g
Buch, Englisch, 872 Seiten, Format (B × H): 179 mm x 246 mm, Gewicht: 1610 g
Reihe: Woodhead Publishing Food Scien
ISBN: 978-1-85573-560-6
Verlag: WOODHEAD PUB
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Instrumentation for food quality assurance; Instrumental measurements and sensory parameters. Part 1 In-line measurement for control of food-processing operations: Principles of colour measurement for food; Colour measurement of foods by colour reflectance; Sorting by colour; Food compositional analysis using near infrared absorption technology; Practical aspects of infrared remote thermometry; In-line and off-line FTIR measurements; Microwave measurements of product variables; Pressure and temperature measurement in food process control; Level and flow measurement in food process control; Ultrasonic instrumentation; Ultrasound propagation in foods and ambient gases: Principles and applications; In-line and on-line rheology measurement. Part 2 Instrumental techniques in the quality control laboratory: Rheological measurements of foods; Water activity and its measurement in food; Conductance/impedance techniques for microbial assay; Modern methods of texture measurement. Part 3 Chemosensors, biosensors, immunosensors, electronic noses and tongues: Sensors for food flavour and freshness: Electronic noses, tongues and testers; Chemosensors, biosensors and immunosensors and DNA probes: The base devices; Biosensors for process monitoring and quality assurance; Commercial devices based on biosensors; New biosensors.