Introduction to Food Manufacturing Engineering

1. Front Matter

   Pages i-xi

   PDF

2. Contributions of Food Engineering to Everyday Meals

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 1-10

3. Bookkeeping of a Process

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 11-33

4. Wheat Flours and Their Derived Products

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 35-63

5. Instant Coffee

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 65-89

6. Mayonnaise and Margarine

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 91-114

7. Milk and Vegetables

   • Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

   Pages 115-157

8. Back Matter

   Pages 159-179

   PDF

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.

• Food engineering
• Food technology
• Food processing
• Food manufacturing
• Unit operations
• biochemical engineering

• Okawara Mfg. Co., Ltd., Japan

  Tze Loon Neoh

• Graduate School of Agriculture, Kyoto University, Japan

  Shuji Adachi

• Graduate School of Engineering, Tottori University, Japan

  Takeshi Furuta

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

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