Process Measurement in the Food Industry (Part 1)

Abstract

This article reviews a selection of familiar techniques for in-line measurement of temperature, moisture, flow, and level, with descriptions of some transducers adapted for particular applications in the food industry. There is also a number of illustrations of methods for measuring other variables, and descriptions of some special devices for foreign body detection, dimension gauging, and viscosity measurement. The review will conclude with some discussion of future trends in food process plant instrumentation.