Introduction View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2013

AUTHORS

C. G. J. Baker

ABSTRACT

This chapter starts with an overview of the history of food manufacture over the centuries. It cites chocolate “bricks” as an early example of a food product being produced on an industrial scale in Maryland back in 1764. Reference is then made to literature sources for descriptions of a variety of modern food-manufacturing processes. The principal features affecting the profitability of 41 processes (capital and operating costs, factory and land areas, and manpower requirements) are presented in tabular form. The chapter then lists a number of useful texts focusing on food-manufacturing technology. Finally, the contents of this handbook are briefly outlined. More... »

PAGES

1-10

Book

TITLE

Handbook of Food Factory Design

ISBN

978-1-4614-7449-4
978-1-4614-7450-0

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4614-7450-0_1

DOI

http://dx.doi.org/10.1007/978-1-4614-7450-0_1

DIMENSIONS

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