Process viscometry for the food industry
Process viscometry for the food industry
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DOI：
10.1016/s0924-2244(01)00034-6
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发表时间：
2000-11-01
影响因子：
15.3
通讯作者：
O'Callaghan, DJ
中科院分区：
文献类型：
--
作者：
Cullen, PJ;Duffy, AP;O'Callaghan, DJ
在过去的十年中，食品加工应用的实时监测和控制有了显著的发展。食品加工者对自动化和实时技术的要求越来越高，这些技术能够经受住工艺环境和满足卫生要求。因此，新的过程监控技术正在出现，传统技术正在进行修改以满足这些需求。商业仪器的设计是专门为食品工业审查的，重点是它们的优点和局限性，并结合为克服这些局限性而开发的新的修改。此外，还讨论了在食品工业中具有潜力的新兴技术。(C)2001爱思唯尔科学有限公司。保留所有权利。
Real-time monitoring and control of food processing applications have grown significantly over the past decade. Food processors are increasingly demanding automated and realtime techniques, which are capable of withstanding the process environment coupled with meeting sanitary requirements. As a result new process monitoring techniques are emerging and traditional techniques are being modified to meet these demands. Commercial instrument designs are reviewed specifically for the food industry with a focus on their advantages and limitations combined with novel modifications developed to overcome such limitations. Emerging technology, which has potential within the food industry, is also discussed. (C) 2001 Elsevier Science Ltd. All rights reserved.