Food Process Monitoring Systems

1 Introduction.- 2 Fluorescence Cytometry For The Rapid Analysis Of Food Microorganisms.- 2.1 Introduction.- 2.2 Optical Analysis.- 2.2.1 Flow Cytometry.- 2.2.2 Confocal Scanning Cytometry.- 2.3 Light Sources For Optical Cytometry.- 2.4 Parameters Measurable By Optical Techniques.- 2.4.1 Fluorescent Labelling Techniques.- 2.5 Research Studies.- 2.5.1 Identification Of Bacteria By Light Scatter And Nucleic Acid Staining.- 2.5.2 Identification Of Bacteria By Immunofluorescent Labelling.- 2.6 Routine Use Of Flow Cytometry In Quality Assurance.- 2.6.1 Analysis Of Fruit Preparations.- 2.6.2 Analysis Of Milk Products.- 2.6.3 Starter Culture Analysis.- 2.6.4 Shelf Life Prediction In Salads And Fruit Juice Manufacture.- 2.7 Conclusions.- References.- 3 Infrared Spectroscopic Methods.- 3.1 Introduction.- 3.2 Infrared Spectroscopy.- 3.2.1 Infrared Spectrometers.- 3.2.2 Approaches To Sampling.- 3.2.3 Quantification.- 3.3 Instrumentation For Process Monitoring And Control.- 3.3.1 Selective-wavelength Instruments.- 3.3.2 Ft-ir Instruments.- 3.3.3 Dispersive Instruments.- References.- 4 Machine Vision For The Food Industry.- 4.1 Introduction.- 4.1.1 Customers Judge Food By Its Appearance.- 4.1.2 Human Vision Versus Machine Vision.- 4.2 Machine Vision Systems.- 4.2.1 Image Formation.- 4.2.2 Non-visual Sensing Methods.- 4.2.3 Image Acquisition.- 4.2.4 Image Processing.- 4.2.5 Image Analysis.- 4.2.6 Image Interpretation And Understanding.- 4.2.7 Current Machine Vision Systems.- 4.3 Considerations For Use Of Machine Vision Systems.- 4.3.1 Practical Implications In Using Machine Vision Systems.- 4.3.2 Economic Considerations In Using Machine Vision.- 4.3.3 Environmental Protection And Safety.- 4.4 Machine Vision Applications For The Food Industry.- 4.4.1 Introduction.- 4.4.2 Shape And Size.- 4.4.3 Region Labelling And Object Segmentation.- 4.4.4 Appearance Of Product.- 4.4.5 Texture.- 4.4.6 Non-visual Imaging Techniques.- 4.4.7 Object Segmentation Using Colour.- 4.4.8 Process Monitori