Abstract
For pt.I see ibid., vol.19, no.1, p.13-21 (1986). Pressure sensors are employed in heat processing operations in retorts and extruders. Instruments for the monitoring of level, flow and density include ultrasonic and resonator techniques. The in-line measurement of the rheological properties of many foods is complicated by their high viscosity or non-Newtonian behaviour. Food texture is a complex property which is quantified with a range of techniques. Particle size is important for the rheological properties of foods and their dispersibility as well as for their eating quality. Particle sizing with electrical zone sensing and light scattering techniques is used in the food industry. Applications of colorimetry and infrared thermometry in the food industry are described. The use of optical and other imagining techniques in automatic inspection is outlined.
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