Food Process Monitoring Systems
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Food Process Monitoring Systems
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Author : A.C. Pinder
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Process Monitoring Systems written by A.C. Pinder and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The manufacture of foods and beverages is a highly competitive, interna tionalindustry, and the range ofproducts is becomingincreasingly diverse. Manufacturers are required to produce quality foods with the highest possible efficiency and lowest possible cost, and international legislation is imposingstrict controls on food safety. Process control is the essential link between quality, safety and cost. Radical changes in the technology of manufacturing bring with them new requirements for monitoring (and ultimately controlling) increasingly complex parameters. The aim of this book is to review the latest developments in monitoring systems, particu larly those suitable for the rapid sensing of composition, structure or microbial status. The emphasis is on 'up and coming' methods that have been proven in the laboratory or in other industrial environments, and offer potential in the food sector. As such, it is hoped that this book will increase the general awareness ofwhat new systems have to offer, and will act as a catalyst in the technology transfer process. The book features chapters on automated machine vision, fluorescence cytometry, infrared spectroscopy, light scattering spectroscopy, ultra sound, mass spectrometry, and chemical and biological sensors. In all cases, the basic approach is to describe the underlying principles, and then to consider the implementation of a particular technique. Examples are given of the practical application to specific problems in the food industry.
Measurement And Control In Food Processing
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Author : Manabendra Bhuyan
language : en
Publisher: CRC Press
Release Date : 2006-08-15
Measurement And Control In Food Processing written by Manabendra Bhuyan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-15 with Technology & Engineering categories.
Designed to raise awareness of the current techniques of measurement and control, this book will aid in the design of instruments and control schemes, explain the applicability of these tools to enhance quality and productivity, and educate students preparing to enter the food industry. Divided into five major chapters, the book lays a solid foundation for understanding the role of transducers and controllers, covers the most recent developments and applications in measurement techniques, and explains non-traditional methods such as electronic noses, biosensors, fuzzy logic control, and microcomputer-based monitoring.
Computerized Control Systems In The Food Industry
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Author : Mittal
language : en
Publisher: Routledge
Release Date : 2018-02-19
Computerized Control Systems In The Food Industry written by Mittal and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-19 with Technology & Engineering categories.
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.
Rapid Food Analysis And Hygiene Monitoring
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Author : Pierre-Jean Raugel
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Rapid Food Analysis And Hygiene Monitoring written by Pierre-Jean Raugel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.
Food Product Optimization For Quality And Safety Control
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Author : Juan Carlos Contreras-Esquivel
language : en
Publisher: CRC Press
Release Date : 2020-11-25
Food Product Optimization For Quality And Safety Control written by Juan Carlos Contreras-Esquivel and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Science categories.
This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more; hence, the volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwaveassisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more.
Guide To Quality Management Systems For The Food Industry
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Author : Ralph Early
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guide To Quality Management Systems For The Food Industry written by Ralph Early and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Business & Economics categories.
Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions.
Food Industry Quality Control Systems
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Author : Mark Clute
language : en
Publisher: CRC Press
Release Date : 2008-10-22
Food Industry Quality Control Systems written by Mark Clute and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-22 with Technology & Engineering categories.
After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year
Automatic Control For Food Processing Systems
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Author : Rosana G. Moreira
language : en
Publisher: Springer
Release Date : 2001-02-28
Automatic Control For Food Processing Systems written by Rosana G. Moreira and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-02-28 with Technology & Engineering categories.
Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to food and agricultural systems. It begins with an introduction to process modeling and control. Fundamental methods of process control are carefully explained in sections from dynamic modeling to control designing and implementation. The different methods of process control are accompanied by examples of application specific to food and agricultural industries.
Process Analytical Technology For The Food Industry
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Author : Colm P. O'Donnell
language : en
Publisher: Springer
Release Date : 2014-11-03
Process Analytical Technology For The Food Industry written by Colm P. O'Donnell and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-03 with Technology & Engineering categories.
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
Food Science
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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.