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Measurement and Control in Food Processing

activities from human inspection to automated, statistically driven monitoring systems. Measurement and Control in Food Processing is designed to;

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Thermal Technologies in Food Processing

issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food;

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Biosensors in Food Processing, Safety, and Quality Control

processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles;

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Biosensors in Food Processing, Safety, and Quality Control

processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles;

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Fishery Products

chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely;

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Food Microbiology

of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol;

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Hygiene In Food Processing 2nd

incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one;

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Artificial Neural Networks in Food Processing

comprehensive overview of ANNs including an introduction to the topic, classifications of single neurons and neural networks, model predictive control;

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Advances in Food Processing Technology

Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical;

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Mitigating Contamination from Food Processing

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap;

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Advances in Food Science and Nutrition, Volume 2

in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing;

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Infrared Heating for Food and Agricultural Processing

Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and;

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Infrared Heating for Food and Agricultural Processing

Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and;

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Food Microbiology

The book provides the advance and updated information on various issues related to hygiene and quality control in food processing sector;

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Milk Processing and Quality Management

aspects of hygienic milk production, storage and processing and other key topics such as:* Microbiology of raw and market milks* Quality control;

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Thermal Processing of Foods

number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal;

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Automatic Technology in Food Industry

control and different role robotics play in food industry. The text provides readers with the importance of Wireless Sensor Networks (WSNs;

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Introduction to Advanced Food Process Engineering

various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major;

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Introduction to Advanced Food Process Engineering

various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major;

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Image Processing For The Food Industry

This monograph provides detailed background on the image processing problems encountered in the food industry when automatic control and;

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Mathematical Modeling of Food Processing

the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the;

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Mathematical Modeling of Food Processing

the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the;

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Sustainable Food Processing and Engineering Challenges

, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes;

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The Microwave Processing of Foods

trends. The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and;

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Waste Treatment in the Food Processing Industry

control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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