An authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional. Revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production.
The enjoyable, everyday food in an industrialized society relies not only on agriculture and fishing but also on efficient food processing. Few people mill their own cereals, preserve and store their fruit and vegetables from harvest to consumption, churn their butter, ferment milk into yoghurt and cereals into beer, turn meat carcasses into joints, sausages and paˆte´s, or pound mustard seeds to prepare meal accompaniments. Few wish to restrict themselves to the local products in season and most prefer instead the variety that modern food production, processing and distribution can offer. Many use readyprepared meals so as to spend their evenings with the children or with friends rather than in the kitchen.
In the early stages of the industrialization of food processing, the competition between manufactured goods centred mainly on the price at which they were offered; now quality and safety are in the foreground. A wider range of attractive food products has become affordable for a large proportion of the population through advances in food science and technology together with the development of a diverse range of efficient large-scale processing plant.