Automation in food analysis
1981
Automation in Food Analysis
Sample size: 35
publication
Author Information
Author(s): Clive J. Jackson
Conclusion
The meeting highlighted advancements in automation techniques for food analysis, showcasing various methods and instruments.
Supporting Evidence
- Dr. Folkes discussed HPLC applications in food analysis.
- Mr. Coverly presented on automated sample preparation for HPLC.
- Dr. Saxby illustrated the use of mass spectrometry in detecting off-flavours in food.
- Dr. Osborne discussed near IR applications in analyzing protein and moisture in cereals.
- Mr. Davies focused on automated ion-selective electrode techniques for trace chloride in poultry meat.
- Mr. Steele described automated monitoring systems for physical parameters in food processing.
Takeaway
Experts talked about new machines that help test food faster and better, making it easier to find out what's in our food.
Methodology
Various presentations on automation techniques in food analysis were discussed, including HPLC, mass spectrometry, and ion-selective electrodes.
Limitations
The attendance of 35 did not reflect the quality of the presentations and facilities provided.
Participant Demographics
Participants included experts and researchers in food analysis and automation.
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