00805nam a2200229 i 450099100322265970753620020503185118.0000531s1948 pl ||| | eng b10475370-39ule_instEXGIL117202ExLBiblioteca InterfacoltàitaengfreKL AuschwitzKrakow :Comité international d'Auschwitz,[1948?]93 p. :ill. ;19x27 cm.Campi di concentramento tedeschi - Auschwitz.b1047537002-04-1427-06-02991003222659707536LE002 Fondo Berg. 6211LE002-70787le002-E0.00-no 00000.i1054924927-06-02KL Auschwitz214008UNISALENTOle00201-01-00ma -engpl 0106048nam 22007933u 450 991100483960332120230120003818.01-280-37256-797866103725601-59124-341-61-85573-648-9(CKB)111056552541848(EBL)1639948(SSID)ssj0000072358(PQKBManifestationID)11123376(PQKBTitleCode)TC0000072358(PQKBWorkID)10094489(PQKB)11091420(MiAaPQ)EBC1639948(MiAaPQ)EBC269266(Au-PeEL)EBL269266(OCoLC)475996200(EXLCZ)9911105655254184820140303d2001|||| u|| |engur|n|---|||||txtccrInstrumentation and Sensors for the Food Industry2nd ed.Burlington Elsevier Science20011 online resource (867 p.)Woodhead Publishing Series in Food Science, Technology and NutritionDescription based upon print version of record.1-85573-560-1 Front Cover; Instrumentation and Sensors for the Food Industry; Copyright Page; Table of Contents; Preface; Contributors; Symbols; Chapter1. Instrumentation for food quality assurance; 1.1 Introduction; 1.2 Challenging conditions for sensors; 1.3 Interpreting the readings; 1.4 Measurement types; 1.5 Further reading; 1.6 References; Chapter2. Instrumental measurements and sensory parameters; 2.1 Introduction; 2.2 The nature of sensory perception; 2.3 Sensory evaluation methods; 2.4 Sensory-instrumental relations; 2.5 Summary and outlook; 2.6 Acknowledgements; 2.7 ReferencesPart I: In-line measurement for the control of food-processing operationsChapter3. Principles of colour measurement for food; 3.1 Introduction; 3.2 Colour vision: trichromatic detection; 3.3 Influence of ambient light and food structure; 3.4 Colour description; 3.5 Instrumentation; 3.6 Examples; 3.7 Conclusions; 3.8 References; Chapter4. Colour measurement of foods by colour reflectance; 4.1 Introduction: food colour and quality; 4.2 Colour measurement principles: brief introduction; 4.3 Colour measurement methodology; 4.4 Colour measurement of typical food materials; 4.5 Conclusions4.6 ReferencesChapter5. Sorting by colour in the food industry; 5.1 Introduction; 5.2 What is a sorting machine?; 5.3 Assessment of food particles for colour sorting; 5.4 The optical inspection system; 5.5 Completing the sorting system; 5.6 Future trends: computer vision systems; 5.7 Using a colour sorter; 5.8 Further reading; Chapter6. Food compositional analysis using near infra-red absorption technology; 6.1 Introduction; 6.2 Principles of measurement; 6.3 Instrumentation; 6.4 Applications in the food industry; 6.5 The power of process monitoring and trending6.6 Practical considerations for implementing on-line measurement6.7 Conclusions and the future; 6.8 References; Chapter7. Practical aspects of infra-red remote thermometry; 7.1 Introduction; 7.2 Radiation thermometers; 7.3 Measurement principles; 7.4 Practical situations; 7.5 Miscellaneous techniques; 7.6 Further reading; Chapter8. In-line and off-line FTIR measurements; 8.1 Introduction; 8.2 Food applications; 8.3 Calibration and general aspects of routine use; 8.4 Conclusions and outlook; 8.5 References; Chapter9. Microwave measurements of product variables; 9.1 Introduction9.2 Overview of microwave techniques9.3 Dielectric properties and their parameters; 9.4 Methods for measurement of dielectric properties; 9.5 Dielectric properties and measurement of bulk density and composition; 9.6 Material structure; 9.7 Apparatus for microwave measurement; 9.8 Sensors; 9.9 Areas for development; 9.10 References; Chapter10. Pressure and temperature measurement in food process control; 10.1 Introduction; 10.2 Pressure measurement; 10.3 Temperature measurement; 10.4 General instrument design; 10.5 Applications; 10.6 ReferencesChapter11. Level and flow measurement in food process controlThe first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measuremenWoodhead Publishing Series in Food Science, Technology and NutritionWoodhead Publishing Series in Food Science, Technology and Nutrition INSTRUMENTATION AND SENSORS FOR THE FOOD INDUSTRY INSTRUMENTATION & SENSORS FOR THE FOOD INDUSTRY (2ND EDITION)FoodAnalysisFood industry and tradeQuality controlFood industry and tradeEquipment and suppliesChemical & Materials EngineeringHILCCEngineering & Applied SciencesHILCCChemical EngineeringHILCCFoodAnalysis.Food industry and tradeQuality control.Food industry and tradeEquipment and supplies.Chemical & Materials EngineeringEngineering & Applied SciencesChemical Engineering664.0028Kress-Rogers E1821815Brimelow C J B1821816AU-PeELAU-PeELAU-PeELBOOK9911004839603321Instrumentation and Sensors for the Food Industry4387717UNINA