Summary

The food industry has unique and unsatisfied needs for rapid, on-line sensing of process parameters, particularly the composition of various food components. Chemical and biological sensing techniques have been identified that can provide the specificity for a particular reaction and can be fast, accurate, inexpensive, and easier-to-use when compared to standard laboratory tests. The chemical sensors explored include semiconductor gas sensor, ion selective field effect transistors, and ion selective electrodes. Also included are enzyme electrodes, enzyme field effect transistors, and fiber-optic biosensors. These future sensing techniques have potential for on-line monitoring and control of food and agricultural processing operations.

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