This book is written for all those involved in measurement of soil water phenomena, whether they be environmental scientists, field technicians, agronomists, meteorologists, hydrogeologists, foresters, physical geographers, civil or water engineers or students in these subjects. It contains a comprehensive description of all the major methods used for measurement of soil water content and potential, solute concentration, transport and balance of water and solutes, including recharge to groundwater aquifers. The emphasis is firmly on techniques which can be applied in the field or on samples obtained from the field. The theory and practice of the workings of the main instruments and methods available is described, along with practical tips on surmounting some of the main difficulties and explanations of many commonly encountered jargon words.

Offering all aspects of humidity measurement and instrumentation, this work includes rudiments and theory, common applications, advantages and limitations of frequently-used sensors and techniques, and guidelines for installation, maintenance and calibration. The disk is intended for easy conversions of humidity parameters and units.

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena.

This is a definitive guide for engineers to the actual and developing practice in this important area, which is not only essential to those involved in water supply and sewage treatment but also important to those involved in any process industry where fluid flow plays a part. There are numerous benefits, including efficiency, cost saving and product quality, associated with the use of appropriate instrumentation in any industry. The advantages of effective measurement of flow, level and pressure in the water industry also include safety, hygiene and security of supply. Despite similarities with other process industries, the requirements of the water industry are unique in many ways. This book is the first to describe actual and developing practice in this exciting field for application of new instruments and techniques. Traditionally instrumentation used to measure water flows and levels was mechanical, but a new generation of electromechanical and electronic systems are now available. Much of the instrumentation described in this work is common to all process industries, though never before have operational and technical details used in the water industry have been described explicitly. Graham Fowles is Instrumentation, Control and Automation Controller at Severn Trent Water, UK. He has been an instrument engineer for 25 years, and has spent the last 20 years in the water industry. The measurement techniques and instruments he describes are applicable to all stages of the water cycle, including river monitoring, water supply, distribution and metering, and sewage treatment and disposal. The book is a definitive guide for water engineers which will also be of interest to any engineer concerned with fluid flow, such as in the petrochemical and food industries. - Control & Instrumentation, March 1994