Bookkeeping of a Process
Not only numerical numbers but also units are essential for quantitative expression of physical quantities. We first give a general account of the internationally standardized system of units called the International System of Units (SI). Food processing
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oduction to Food Manufacturing Engineering
Introduction to Food Manufacturing Engineering
Tze Loon Neoh • Shuji Adachi • Takeshi Furuta
Introduction to Food Manufacturing Engineering
123
Tze Loon Neoh Okawara Mfg. Co., Ltd. Shizuoka, Japan
Shuji Adachi Graduate School of Agriculture Kyoto University Kyoto, Japan
Takeshi Furuta Graduate School of Engineering Tottori University Tottori, Japan
ISBN 978-981-10-0441-4 ISBN 978-981-10-0442-1 (eBook) DOI 10.1007/978-981-10-0442-1 Library of Congress Control Number: 2016944013 © Springer Science+Business Media Singapore 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer Science+Business Media Singapore Pte Ltd.
To the memory of my father; to my wife, Patricia, for her unconditional support; and to my family. T.L.N.
Preface
Food science refers to an integrated science, encompassing comprehensive aspects of the processing of all sorts of bioresources including agricultural, livestock, and marine products into food or food ingredients. Also included are the methods of preparation as well as the effects on the human body resulting from the ingestion of the prepared food products, and in this way food science contributes to the betterment of health and the enrichment of life for mankind. In order to achieve these ultimate goals, food-manufacturing knowledge for processing bioresources into food and food ingredients is therefore indispensable. The discipline of food manufacturing includes both food processing or food technology, which refers to the study of the objectives and principles of the respective unit processes along the production flow of a food or food ingredient; and also food engineering, which covers the study of a long list of principles common for operations in food-manufacturing processes such as heating and agitation. The former study conforms to actual food-manufacturing flows and thus is re
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