Introduction to food manufacturing engineering / Tze Loon Neoh, Shuji Adachi, Takeshi Furuta.
Neoh, Tze Loon, author.; Adachi, Shuji, author.; Furuta, Takeshi, author.
2016
TP370
Available Online

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Title Introduction to food manufacturing engineering / Tze Loon Neoh, Shuji Adachi, Takeshi Furuta.
Author Neoh, Tze Loon, author.
ISBN 9789811004421 (electronic book)
9811004420 (electronic book)
9789811004414
DOI https://doi.org/10.1007/978-981-10-0442-1
Published Singapore : Springer, 2016.
Language English
Description 1 online resource (xi, 179 pages) : illustrations.
Item Number 10.1007/978-981-10-0442-1 doi
Call Number TP370
Dewey Decimal Classification 664/.02
Summary 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed September 9, 2016).
Added Author Adachi, Shuji, author.
Furuta, Takeshi, author.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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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.

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