Please use this identifier to cite or link to this item: https://doi.org/10.1002/9781444398274.ch8
Title: Instrumentation, Sensor Design and Selection
Authors: Zhou, W. 
Therdthai, N.
Keywords: CIP system, processing lines and sensor cleaning
Classification of sensors
Food process control, continuous process optimisation
Food property changes in processing
Instrumentation, sensor design and selection
Process variables measured
Real-time measurement
Sensor selection criteria
Sensors for control, measurement objectives defined
Sensors, in food process control, and requirements
Issue Date: 21-Mar-2012
Citation: Zhou, W.,Therdthai, N. (2012-03-21). Instrumentation, Sensor Design and Selection. Handbook of Food Process Design : 190-210. ScholarBank@NUS Repository. https://doi.org/10.1002/9781444398274.ch8
Source Title: Handbook of Food Process Design
URI: http://scholarbank.nus.edu.sg/handle/10635/77535
ISBN: 144433011X
DOI: 10.1002/9781444398274.ch8
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

1
checked on Nov 16, 2018

Page view(s)

46
checked on May 18, 2018

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.