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Chemical sensors

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Food Process Monitoring Systems

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Abstract

In recent years, novel chemical sensors for the food industry have become a commercial reality. Ten years ago, the Leatherhead Food Research Association (LFRA) embarked on a study of novel sensors being developed for other sectors and their potential adaptation to applications in the food industry. Sensors development was underway particularly in the defence and clinical sectors, in industrial safety and environmental protection and also in the automotive industry. The technologies employed included microelectronics, optoelectronics and biotechnology. The LFRAs technology transfer study (Kress-Rogers, 1985) proposed the development of, for example, solid state pH sensors for on-line measurements in foods based on field effect transistor devices (ISFET), of direct insertion probes for the assessment of food freshness based on biosensors and of immunosensors for bacterial and fungal toxins in foods. At the time, these suggestions were regarded as futuristic by many in the food industry.

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Authors
  1. E. Kress-Rogers
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Editors and Affiliations

  1. AFRC Institute of Food Research, Norwich, UK

    A. C. Pinder (Head of Biophysics Group) (Head of Biophysics Group)

  2. Cadbury-Schweppes plc, Birmingham, UK

    G. Godfrey (Process Development Manager) (Process Development Manager)

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© 1993 Springer Science+Business Media Dordrecht

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Kress-Rogers, E. (1993). Chemical sensors. In: Pinder, A.C., Godfrey, G. (eds) Food Process Monitoring Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2139-6_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2139-6_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5893-0

  • Online ISBN: 978-1-4615-2139-6

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