EAN: 9789811004414

INTRODUCTION TO FOOD MANUFACTURING ENGINEERING ...

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.

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