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000761171 020__ $$a9789811004421$$q(electronic book)
000761171 020__ $$a9811004420$$q(electronic book)
000761171 020__ $$z9789811004414
000761171 0247_ $$a10.1007/978-981-10-0442-1$$2doi
000761171 035__ $$aSP(OCoLC)ocn958145191
000761171 035__ $$aSP(OCoLC)958145191
000761171 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dNJR
000761171 049__ $$aISEA
000761171 050_4 $$aTP370
000761171 08204 $$a664/.02$$223
000761171 1001_ $$aNeoh, Tze Loon,$$eauthor.
000761171 24510 $$aIntroduction to food manufacturing engineering /$$cTze Loon Neoh, Shuji Adachi, Takeshi Furuta.
000761171 264_1 $$aSingapore :$$bSpringer,$$c2016.
000761171 300__ $$a1 online resource (xi, 179 pages) :$$billustrations.
000761171 336__ $$atext$$btxt$$2rdacontent
000761171 337__ $$acomputer$$bc$$2rdamedia
000761171 338__ $$aonline resource$$bcr$$2rdacarrier
000761171 5050_ $$aChapter 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.
000761171 506__ $$aAccess limited to authorized users.
000761171 520__ $$aThis 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.
000761171 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed September 9, 2016).
000761171 650_0 $$aFood industry and trade.
000761171 650_0 $$aFood processing plants.
000761171 7001_ $$aAdachi, Shuji,$$eauthor.
000761171 7001_ $$aFuruta, Takeshi,$$eauthor.
000761171 852__ $$bebk
000761171 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-10-0442-1$$zOnline Access$$91397441.1
000761171 909CO $$ooai:library.usi.edu:761171$$pGLOBAL_SET
000761171 980__ $$aEBOOK
000761171 980__ $$aBIB
000761171 982__ $$aEbook
000761171 983__ $$aOnline
000761171 994__ $$a92$$bISE