Editors:
- Comprehensive reference for industry, researchers, educators and students
- Insight into the objectives, challenges and benefits of adopting a Process Analytical Technology strategy in the food industry
- Reviews established and emerging PAT tools
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (12 chapters)
-
Front Matter
-
Back Matter
About this book
Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry.
Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
Editors and Affiliations
-
University College Dublin, Belfield, Ireland
Colm P. O'Donnell
-
University of Reading, Reading, United Kingdom
Colette Fagan
-
Dublin Institute of Technology, Dublin, Ireland
P.J. Cullen
About the editors
Dr PJ Cullen lectures and co-ordinates process engineering research in Dublin Institute of Technology. His current research interests include the development of novel hyperspectral, multipoint and 3D imaging systems for process control. He initiated the “Food Quality, Safety & Analysis” sessions at IFPAC the world’s leading PAT conference and has served on its organising committee since. He has published over 100 journal papers & book chapters.
Professor Colm O'Donnell is Vice Principal of Teaching & Learning in the UCD College of Engineering and Architecture where he leads a research team working on a range of Process Analytical Technology and Novel Processing Technology research projects in the School of Biosystems Engineering. He has published widely in the area of process analytical technology for dairy processing and holds two patents in this area. He is Editor of the International Journal of Food Properties and an Associate Editor (Food Engineering) of Transactions of the American Society of Agricultural and Biological Engineers.
Dr Colette Fagan is a Lecturer in Food Processing Science and Director of the Food Processing Centre at the University of Reading. Her research focuses on Process Analytical Technology and in particular its application to dairy processing. She has published over 40 journal papers & book chapters and holds two patents for novel sensing technologies used in the control of dairy processing.
Bibliographic Information
Book Title: Process Analytical Technology for the Food Industry
Editors: Colm P. O'Donnell, Colette Fagan, P.J. Cullen
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4939-0311-5
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, New York 2014
Hardcover ISBN: 978-1-4939-0310-8Published: 04 November 2014
Softcover ISBN: 978-1-4939-4056-1Published: 10 September 2016
eBook ISBN: 978-1-4939-0311-5Published: 03 November 2014
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VIII, 301
Number of Illustrations: 62 b/w illustrations, 45 illustrations in colour
Topics: Food Science, Spectroscopy/Spectrometry