Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of qInstrumentation and Sensors for the Food Industryq quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.senses to some extent by the physicochemical properties of the foods (see also Chapter 2, Section 2.2). The sensory ... Taste (gustation) is strictly defined as the response by the tongue to soluble, involatile materials. These have classicallyanbsp;...
|Title||:||Instrumentation and Sensors for the Food Industry|
|Author||:||Erika Kress-Rogers, Christopher J. B. Brimelow|
|Publisher||:||Woodhead Publishing - 2001-01-01|