On-Line quality control: Advances in sensor technology

Type :

Presentation

Pages :

9 pages

Format :

.doc

Published date :

12/04/2008

Category :

Science & technology

Sub category :

Electronics

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Summary :

Introduction.
1. The success of new product introductions.
2. The development of new sensors which address industrial needs.
Types of on-line sensors.
1. Sensing technologies.
2. Optically-based sensing.
3. Electrically-based sensing.
4. Other sensing technologies.
Sensing methods.
1. Physical sensing.
2. Chemical sensing.
3. Microbiological sensing.
Food processing system sensor needs.
1. Baking.
2. Meat/fish processing.
3. Dairy processing.
4. Fermentation.
5. Beverages.
6. Fats and oils.
7. Packaging.
8. Fruit and vegetable processing.
Conclusion.

Abstract

The success of new product introductions lies with consumer acceptance of key food attributes such as texture, color, flavor, freshness, and nutrition. Automation in food processing allows for control of the consistency of these attributes by measuring a specific property, adjusting processing conditions to maintain the attribute associated with the property, comparing the measurement to predefined specifications and through computer control, adjusting the process to maintain overall consistency. Such automation is essential to the establishment of dynamic, flexible, and competitive manufacturing technologies. Well positioned, on-line sensor technology is at the core of efficient process control and assurance of high product quality. Measuring physical and chemical attributes of food materials in real-time must be achieved to meet process control targets and ensure product quality. Traditional measurements, done off-line in a laboratory, are performed under controlled conditions. Since these situations do not mimic actual processing conditions, such measurements will obviously be of limited usefulness for real-time process control.