Publisher: CRC Press | ISBN: 084931223X | 2 edition (October 22, 2001) | PDF | 640 pages | 9.8 MB
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 pa te 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.
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