LEADER 06048nam 22007933u 450 001 9911004839603321 005 20230120003818.0 010 $a1-280-37256-7 010 $a9786610372560 010 $a1-59124-341-6 010 $a1-85573-648-9 035 $a(CKB)111056552541848 035 $a(EBL)1639948 035 $a(SSID)ssj0000072358 035 $a(PQKBManifestationID)11123376 035 $a(PQKBTitleCode)TC0000072358 035 $a(PQKBWorkID)10094489 035 $a(PQKB)11091420 035 $a(MiAaPQ)EBC1639948 035 $a(MiAaPQ)EBC269266 035 $a(Au-PeEL)EBL269266 035 $a(OCoLC)475996200 035 $a(EXLCZ)99111056552541848 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aInstrumentation and Sensors for the Food Industry 205 $a2nd ed. 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (867 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-560-1 327 $aFront 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 References 327 $aPart 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 Conclusions 327 $a4.6 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 trending 327 $a6.6 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 Introduction 327 $a9.2 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 References 327 $aChapter11. Level and flow measurement in food process control 330 $aThe first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measuremen 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aINSTRUMENTATION AND SENSORS FOR THE FOOD INDUSTRY 531 $aINSTRUMENTATION & SENSORS FOR THE FOOD INDUSTRY (2ND EDITION) 606 $aFood$xAnalysis 606 $aFood industry and trade$xQuality control 606 $aFood industry and trade$xEquipment and supplies 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aChemical Engineering$2HILCC 615 0$aFood$xAnalysis. 615 0$aFood industry and trade$xQuality control. 615 0$aFood industry and trade$xEquipment and supplies. 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aChemical Engineering 676 $a664.0028 700 $aKress-Rogers$b E$01821815 701 $aBrimelow$b C J B$01821816 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004839603321 996 $aInstrumentation and Sensors for the Food Industry$94387717 997 $aUNINA LEADER 01868nam 2200301 450 001 996667570303316 005 20250723084545.0 010 $a978-88-6250-869-8 100 $a20250723d2023----km y0itay5003 ba 101 0 $aita 102 $aIT 105 $ay 00 y 200 1 $a<> enigma medievale al tempo di Marco Polo$el'incontro in Cina tra il missionario Giovanni da Montecorvino e un discendente del prete Gianni$fMaurizio Paolillo 210 $aMilano$cGuerini$d2023 215 $a179 p.$d23 cm 225 2 $a<> via della seta$v7 327 1 $aNel 1293, due anni dopo la partenza di Marco Polo dal Catai, il missionario francescano Giovanni da Montecorvino incontrava a Qanbaliq (Pechino) Giorgio, sovrano cristiano nestoriano degli Önggüd alleati dei Mongoli. L?indagine investigativa del volume, basata sulle fonti occidentali e cinesi, si concentra sui retroscena di questo eccezionale episodio storico da cui emerge l?intreccio geopolitico, culturale e religioso che a partire dall?epoca delle Crociate ha messo in contatto Occidente e Oriente. Ne è scaturito un quadro della realtà del tempo più complesso dell?abituale narrazione storica, in cui strategia e fede si confondono e si celano dietro l?apparente casualità di un incontro; così come, forse, la perduta Chiesa del misterioso re Giorgio, eroico e colto cavaliere cristiano discendente del Prete Gianni, si cela sotto le remote sabbie della Mongolia Interna. 410 0$a<> via della seta$v7 600 1$aGiovanni : da Montecorvino$xEvangelizzazione$yCina$2BNCF 676 $a266.2092 700 1$aPAOLILLO,$bMaurizio$0612084 801 0$aIT$bcba$gREICAT 912 $a996667570303316 951 $aII.2. 6649$b292087 L.M.$cII.2.$d569485 959 $aBK 969 $aUMA 996 $aEnigma medievale al tempo di Marco Polo$94405185 997 $aUNISA