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Food processing is a highly developed industry with particular emphasis on quality and safety as key competitive features of products. An ever widening range of foodstuffs are becoming affordable and available to the consumer as a result of advances in food science and technology as well as efficient and advanced processing techniques. Many traditional batch processes have now been replaced by automated production methods, helped by the introduction of advanced process control systems. The full potential of these systems can only be realised if they are supplied with full and up-to-date information on the process to allow feedback and feed-forward control. The development and sensible application of instruments and sensors has become a key task in producing affordable, safe, nutritious and successful food products. In this book the existing and forthcoming instrumentation systems are surveyed to provide a practical guide for those involved in designing, selecting and using the systems in the food industry. International experts have presented their knowledge in an applied framework to provide the most comprehensive workbook for practitioners ever written. - Food Science and Technology Abstracts, December 1993
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'..the book contains a wealth of information and state of the art accounts of instrumentation and sensors in the food industry.'
Dr Ted Hood, Dublin - Food Science and Technology Today, June 1994
'Overall the combination of breadth and depth of treatment of the subject matter and
the quality of presentation sets this book apart and helps it to meet its declared aims.'
- International Journal of Food Science and Technology, December 1994
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