| 书目名称 | Food Process Monitoring Systems | | 编辑 | A. C. Pinder (Head of Biophysics Group),G. Godfrey | | 视频video | | | 图书封面 |  | | 描述 | 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 spe | | 出版日期 | Book 1993 | | 关键词 | Fluor; food; food industry; food safety; spectroscopy | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2139-6 | | isbn_softcover | 978-1-4613-5893-0 | | isbn_ebook | 978-1-4615-2139-6 | | copyright | Springer Science+Business Media New York 1993 |
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发表于 2025-3-21 20:06:25
