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Introduction to food manufacturing e...

Adachi, Shuji.

Introduction to food manufacturing engineering

Record Type:	Electronic resources : Monograph/item
Title/Author:	Introduction to food manufacturing engineeringby Tze Loon Neoh, Shuji Adachi, Takeshi Furuta.
Author:	Neoh, Tze Loon.
other author:	Adachi, Shuji.
Published:	Singapore :Springer Singapore :2016.
Description:	xi, 179 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food industry and trade.
Online resource:	http://dx.doi.org/10.1007/978-981-10-0442-1
ISBN:	9789811004421$q(electronic bk.)

Introduction to food manufacturing engineering
Neoh, Tze Loon.

Introduction to food manufacturing engineering[electronic resource] /by Tze Loon Neoh, Shuji Adachi, Takeshi Furuta. - Singapore :Springer Singapore :2016. - xi, 179 p. :ill. (some col.), digital ;24 cm.

Chapter 1. Contribution of Food Engineering to Everyday Meals -- Chapter 2. Bookkeeping of A Process -- Chapter 3. Wheat Flours and Their Derived Products -- Chapter 4. Instant Coffee -- Chapter 5. Mayonnaise and Margarine -- Chapter 6. Food and Microorganisms -- Appendix.

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

ISBN: 9789811004421$q(electronic bk.)

Standard No.: 10.1007/978-981-10-0442-1doiSubjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370

Dewey Class. No.: 664.02

Introduction to food manufacturing engineering
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100 1 $a Neoh, Tze Loon. $3 759871
245 1 0 $a Introduction to food manufacturing engineering $h [electronic resource] / $c by Tze Loon Neoh, Shuji Adachi, Takeshi Furuta.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2016.
300 $a xi, 179 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Chapter 1. Contribution of Food Engineering to Everyday Meals -- Chapter 2. Bookkeeping of A Process -- Chapter 3. Wheat Flours and Their Derived Products -- Chapter 4. Instant Coffee -- Chapter 5. Mayonnaise and Margarine -- Chapter 6. Food and Microorganisms -- Appendix.
520 $a This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.
650 0 $a Food industry and trade. $3 275302
650 0 $a Food processing plants. $3 454572
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biochemical Engineering. $3 274179
650 2 4 $a Biological Techniques. $3 276128
700 1 $a Adachi, Shuji. $3 759872
700 1 $a Furuta, Takeshi. $3 759873
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-981-10-0442-1
950 $a Chemistry and Materials Science (Springer-11644)