Items related to 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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About the Author:
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 AgricultureKyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto 606-8502, Japan
Takeshi Furuta, Ph.D.Department of Chemistry and Biotechnology, Graduate School of EngineeringTottori University4-101 Koyama-Minami, Tottori 680-8552, Japan
Shuji Adachi, Ph.D.Division of Food Science and Biotechnology, Graduate School of AgricultureKyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto 606-8502, Japan
Takeshi Furuta, Ph.D.Department of Chemistry and Biotechnology, Graduate School of EngineeringTottori University4-101 Koyama-Minami, Tottori 680-8552, Japan
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- PublisherSpringer
- Publication date2016
- ISBN 10 9811004412
- ISBN 13 9789811004414
- BindingHardcover
- Edition number1
- Number of pages190
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Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 192 pp. Englisch. Seller Inventory # 9789811004414
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Book Description Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9789811004414
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Book Description Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides as many example problems as possible for understanding mathematical formulas and numerical values betterDemonstrates how proper figures are produced and includes many sample questions and exercises for which the solutions can be obtained . Seller Inventory # 107269653
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