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Introduction to Food Manufacturing Engineering

  • Textbook
  • © 2016

Overview

Authors:
  1. Tze Loon Neoh

    1. Okawara Mfg. Co., Ltd., Japan

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  2. Shuji Adachi

    1. Graduate School of Agriculture, Kyoto University, Japan

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    You can also search for this author in PubMed   Google Scholar

  3. Takeshi Furuta

    1. Graduate School of Engineering, Tottori University, Japan

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  • Provides as many example problems as possible for understanding mathematical formulas and numerical values better

  • Demonstrates how proper figures are produced and includes many sample questions and exercises for which the solutions can be obtained from constructed figures

  • Enriches understanding of the basic concepts and subsequently further deepens the level of understanding via other systematic reference materials

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Table of contents (6 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter 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
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Keywords

About this book

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.

Authors and Affiliations

  • 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

About the authors

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

Bibliographic Information

  • Book Title: Introduction to Food Manufacturing Engineering

  • Authors: Tze Loon Neoh, Shuji Adachi, Takeshi Furuta

  • DOI: https://doi.org/10.1007/978-981-10-0442-1

  • Publisher: Springer Singapore

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media Singapore 2016

  • Hardcover ISBN: 978-981-10-0441-4Published: 13 September 2016

  • Softcover ISBN: 978-981-10-9164-3Published: 09 September 2018

  • eBook ISBN: 978-981-10-0442-1Published: 01 September 2016

  • Edition Number: 1

  • Number of Pages: XI, 179

  • Number of Illustrations: 65 b/w illustrations, 45 illustrations in colour

  • Topics: Food Science, Biochemical Engineering, Biological Techniques

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