Measurement and Control in Food Processing raises the awareness of current techniques of computerized measurement and process control, aids in the design of instruments and control schemes, explains the applicability of these tools to enhance quality and productivity, and educates those preparing to enter the food industry.

Beginning with an illustrated introduction, followed by a detailed background in basic principles this book lays a solid foundation for understanding the role of transducers and controllers, demonstrating the need for current practices with specific problems from his experience in the tea industry.

Measurement and Control in Food Processing covers the most recent developments and applications in measurement techniques, and non-traditional methods such as electronic nose, biosensors, and fuzzy logic control. Addressing a major issue of today, the book investigates microcomputer-based monitoring by discussing the devices, standards, procedures, and suitable examples for process-computer interaction.

Features:

• Demonstrates applied theory with case studies and examples from the processing and measurement of the tea industry
• Offers easy-reference tables to aid the instrumentation engineer in the designing for new parameters
• Examines digital processing, computer-based measurement, and advanced detection sensors such as electronic nose, biosensors, and fuzzy logic controls
• Features photographs of commercial units and over 200 block, schematic, and circuit diagrams for instant visual reference

Contents

1. Introduction to Instrumentation and Control in Food Processing
2. Measuring and Controlling Devices
3. Instruments in Food Processing Technology
4. Controllers and Indicators
5. Computer Based Monitoring and Control for Food Processing Technology

Index

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