Instrumentation and sensors for the food industry (Second edition)

E Kress-Rogers and C J B Brimelow 
Woodhead  October 2001  

Hardback  872 pages  ISBN 9781855735606      £210.00
The 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 1 covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity.

Part 2 reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity.

Part 3 has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.


  • Instrumentation for food quality assurance
  • Instrumental measurements and sensory parameters

Part 1: In-line measurement for the control of food-processing operations

  • Principles of colour measurement for food
  • Colour measurement of foods by colour relectance
  • Sorting by colour in the food industry
  • Food compositional analysis using near infrared absorption technology
  • Practical aspects of infrared remote thermometry
  • In-line and off-line FTIR measurements
  • Microwave measurements of product variables
  • Pressure and temperature measurement in food process control
  • Level and flow measurement in food process control
  • Ultrasonic instrumentation in the food industry
  • Ultrasound propagation in foods and ambient gases: principles and applications
  • In-line and on-line rheology measurement

Part 2: Instrumental techniques in the quality control laboratory

  • Rheological measurements of foods
  • Water activity and its measurement in food
  • Conductance/impedance techniques for microbial assay
  • Modern methods of texture measurement

Part 3: Chemosensors, biosensors, immunosensors, electronic noses and tongues

  • Sensors for food flavour and freshness: electronic noses, tongues and testers
  • Biosensors and immunosensors: base devices and sensing agents
  • Biosensors for process monitoring and quality assurance in the food industry
  • Commercial devices based on biosensors
  • New biosensors

Part 4: Appendix: Glossary of terms in instrumentation and sensors technology<

  • Index
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