Introduction to Food Manufacturing Engineering - Softcover

Neoh, Tze Loon

Softcover

ISBN 10: 9811091641 ISBN 13: 9789811091643

Verlag: Springer, 2018

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

Tze Loon Neoh, Ph.D.

Okawara Mfg. Co., Ltd.

1235 Kando, Yoshida, Haibara, Shizuoka 421‐0304, Japan

Shuji Adachi, Ph.D.

Division of Food Science and Biotechnology, Graduate School of Agriculture

Kyoto University

Oiwake‐cho, Kitashirakawa, Sakyo‐ku, Kyoto 606‐8502, Japan

Takeshi Furuta, Ph.D.

Department of Chemistry and Biotechnology, Graduate School of Engineering

Tottori University

4‐101 Koyama‐Minami, Tottori 680‐8552, Japan

Von der hinteren Coverseite

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.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 2018
• Sprache: Englisch
• ISBN 10: 9811091641
• ISBN 13: 9789811091643
• Einband: Taschenbuch
• Anzahl der Seiten: 192
• Kontakt zum Hersteller: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Deutschland