Process viscometry for the food industry |
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| Authors: | P J Cullen A P Duffy C P O'Donnell D J O'Callaghan |
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| Affiliation: | 1. Department of Agricultural and Food Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland;3. Food Ingredients Department, Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co.Cork, Ireland;1. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany;2. Institute of Nutritional Medicine, University of Hohenheim, D-70599 Stuttgart, Germany;3. CIGRAS, University of Costa Rica, 2060, San Pedro, Costa Rica;4. Food Security Center, University of Hohenheim, D-70599 Stuttgart, Germany;5. Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia;6. School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica;1. Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea;2. Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon 16227, Republic of Korea;1. School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China;2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China |
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| Abstract: | Real-time monitoring and control of food processing applications have grown significantly over the past decade. Food processors are increasingly demanding automated and real-time 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. |
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