By Erika Kress-Rogers, Christopher J B Brimelow
Supplying an authoritative and useful advisor to the variety of instrumentation and sensors to be had to the nutrition know-how expert, the 1st version of Instrumentation and Sensors for the meals speedy validated itself because the commonplace paintings in its box. This re-creation has been comprehensively revised to incorporate new advancements and strategies, together with the advance of online sensors for fast research and keep an eye on of construction. it's been increased to a bigger structure and is now prepared into 5 elements, together with a considerable appendix with a word list of sensors terminology and ancillary tables.
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Sample text
To avoid setbacks, it is necessary to understand both the instrument design and its underlying principles as well as the properties of the food and its processing environment. 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).
1 The role of quality assurance in the food industry Quality control is essential in the food industry, and efficient quality assurance is becoming increasingly important. The consumer expects a wide range of competitively priced food products of consistently high quality. Each food item has to be safe, wholesome and attractive in appearance, taste and texture, and needs to be consistent with the product image. Variations within the same batch or between batches will have to be kept to a minimum as they are often interpreted by the consumer as indicating a fault, even when the differing product is of high quality.
For snack foods, for example, the added value would, in general, be higher than for canned foods or meat. Additionally, the viability of an instrument development is increased when it is relevant to health and safety (where legislation is linked to the availability of instruments) or to the price of commodities (for example, in the case of the water content of wheat) or where the specifications for the proportional content of an expensive ingredient need to be met. 2. All market sectors increased in value, but not all growth rates exceeded the rate of inflation.
