Description
Manufacturers are required to produce quality foods with the highest possible efficiency and lowest possible cost and international legislation is imposing tight restrictions on food safety. The link between quality, safety and cost is process control. The means of controlling food processes are generally well established, but a lack of suitable monitoring systems in the past has often hampered the automation of many of these processes. This book reviews recent developments in monitoring systems, particularly those suitable for the sensing of composition and structure of microbial status. It covers both recently established systems and those on the threshold of commercial viability. Written for quality controllers, analysts and process control engineers in the food industry, the book should also be useful for workers in research and academic institutions.
