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Food microscopy : a manual of practical methods, using optical microscopy / Olga Flint
| Food microscopy : a manual of practical methods, using optical microscopy / Olga Flint |
| Autore | Flint, Olga |
| Pubbl/distr/stampa | Oxford : BIOS Scientific Publishers in association with the Royal Microscopical Society, 1994 |
| Descrizione fisica | xii, 125 p. : ill. ; 24 cm |
| Disciplina | 664.0028 |
| Altri autori (Enti) | Royal Microscopical Society (Great Britain) |
| Collana | Microscopy handbooks ; 30 |
| Soggetto topico |
Food - Analysis
Food - Microbiology Microscopy - Technique |
| ISBN | 187274804X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991004078119707536 |
Flint, Olga
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| Oxford : BIOS Scientific Publishers in association with the Royal Microscopical Society, 1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Instrumentation and Sensors for the Food Industry
| Instrumentation and Sensors for the Food Industry |
| Autore | Kress-Rogers E |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (867 p.) |
| Disciplina | 664.0028 |
| Altri autori (Persone) | BrimelowC J B |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food - Analysis
Food industry and trade - Quality control Food industry and trade - Equipment and supplies Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN |
1-280-37256-7
9786610372560 1-59124-341-6 1-85573-648-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 References
Part 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 4.6 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 6.6 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 9.2 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 Chapter11. Level and flow measurement in food process control |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004839603321 |
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Kress-Rogers E
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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