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- W1508275969 abstract "On-line process control can often improve productivity and quality in the food industry by allowing a rapid identification of the raw materials used as ingredients and by adjusting the blending to keep the final composition of the product constant. For these reasons on-line process control is a rapidly growing branch of analytical chemistry. On-line sensors must be able to collect chemical or physical information from a sample and convert them into an interpretable signal for regulation within a short time according to the downstream process. On-line sensors for use in the food industry must meet special requirements such as food compatibility of the material in contact with the food sample and the ability to be easily cleaned and sterilized. For these reasons, the on-line use of sensors, which are sensitive to the chemical composition of the product, is poorly developed in the food industry. Biosensors, despite their high sensitivity and selectivity are often unsuitable for industrial purposes as they are unsterilizable, unreliable, and invasive. Among physicochemical sensors, only infrared techniques have been introduced in industrial production and until now very few examples describe the use of an NMR sensor particularly in the food industry." @default.
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- W1508275969 date "1995-01-01" @default.
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- W1508275969 title "On-line Applications in Food Science" @default.
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- W1508275969 doi "https://doi.org/10.1016/s0066-4103(08)60145-3" @default.
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