Consider sensors for controlling.

Consider sensors for controlling safety and quality. On-line and at-line quality and safety control techniques are important when producing safe products. Controlling the composition, functional properties, safety and sensory quality of products is a key challenge and often forces companies to automate and upgrade production. Near-infrared spectroscopy, electronic noses, ultrasonic sensors and biosensors can help improve production and safety. Scientists have developed mid-infrared, optothermic and Raman spectroscopies to improve control over processing. One of the advantages of these compared to near-infrared technology is their greater selectivity and specificity. The research led to the development of stable spectroscopy systems suitable for in-plant operation. Software and chemometric techniques for use in the milling, malting and dairy industries were also developed. Contact: Pierre Grenier, Cemagref, BP 5095, 34033 Montpellier Cedex 1, France. Phone: [phone] (21 or 15 or 86). Fax: [phone]. Email: [e-mail].