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Cereal foods, snack foods and confectionery are now big business, involving mass production systems and equipment. This guide and reference provides a clear, systematic review of the basic types of machinery now used for these products. Basic principles, machine design, function, operation and output are examined. Numerous detailed schematics illustrate machine design and process steps. Special chapters cover heat transfer and electric heating elements, and food machinery design.
This 300-page handbook will be useful to managers and engineers involved in snack and cereal food and confectionery processing, as well as designers of machinery and production lines.
This 300-page handbook will be useful to managers and engineers involved in snack and cereal food and confectionery processing, as well as designers of machinery and production lines.
"synopsis" may belong to another edition of this title.
Synopsis:
The art of biscuit, cake and bread making, once a craft practised on a small scale by individuals, is now a major industry. In order to be cost-effective, labour has to be kept to a minimum and many of the dull, repetitive and time-consuming tasks eliminated. It is also vitally important to ensure that the highest standards of hygiene are maintained. All of these factors have led to the increased use of mechanization, and this text provides a handbook for operators, engineers and managers. The author provides a general technical and mechanical background of the basic processing machinery for making bread, biscuits, cookies, crackers, cakes, snacks and confectionery, and introduces the machinery and technology needed to produce the more exotic snacks that are becoming increasingly popular in the Western world. Areas covered include the type construction, processing principles and transmission systems of various pieces of equipment.Heating principles, basic oven types and their construction - with special reference to the more popular electric ovens - are looked at - and the author provides data to enable the reader to make an informed choice when trying to decide which equipment to purchase. The book culminates with a look at food machinery design.
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date1998
- ISBN 10 0133234371
- ISBN 13 9780133234374
- BindingHardcover
- Edition number1
- Number of pages290
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Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery
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