Abstract
Chemical and biological sensors can provide the high selectivity and sensitivity desired for rapid composition monitoring of various food components during processing. These sensing techniques, identified and categorized from interdisciplinary literature, have been consolidated for the first time in the context of unique process monitoring and control needs of the food industry. Physical, chemical, and biological concepts behind the ion-selective field effect transistor, enzyme field effect transistor, enzyme electrode, and fiber-optic biosensor are discussed. Food processing applications of these techniques are explored.
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