Mechanization and Automation in Dairy Technology

Overview

With contributions from a wide range of international experts from both the industrial and academic sectors, this book offers balanced coverage of a topical area. Mechanisation and Automation in Dairy Technology covers the main sectors of dairy technology, their basic science and manufacture, mechanisation and automation, and quality control.

It introduces the basic principles of automation, such as objectives, levels and tasks of automation systems, operation and programming of...

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Overview

With contributions from a wide range of international experts from both the industrial and academic sectors, this book offers balanced coverage of a topical area. Mechanisation and Automation in Dairy Technology covers the main sectors of dairy technology, their basic science and manufacture, mechanisation and automation, and quality control.

It introduces the basic principles of automation, such as objectives, levels and tasks of automation systems, operation and programming of control systems, use of automation in HACCP applications, and designing a process line. The following chapters deal with the individual sectors of the dairy industry, examining the special problems that have been, and remain to be, solved in conversion from manual to mechanised operations. The book also shows how the principles of automation can then be applied or adapted to make the mechanised process interactive within its component parts.

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Editorial Reviews

Booknews
Twelve contributions from international researchers describe the extent and advantages of mechanization and automation in dairy technology. The text begins with an introduction to the principles on which automated systems are based. Subsequent chapters progress through milk production technology on the farm, the distribution of milk to the processing plant, and the diverse dairy food technologies used to make a wide range of consumer products. Coverage includes milking systems and storage, special requirements for producing and handling concentrated and dried products, membrane processes, and waste handling. Five chapters are devoted to fermented dairy product technology. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780849305092
  • Publisher: Taylor & Francis
  • Publication date: 2/1/2001
  • Series: Sheffield Food Technology Series, #7
  • Pages: 320
  • Product dimensions: 6.30 (w) x 9.50 (h) x 0.97 (d)

Table of Contents

Basic Concepts and Principles in Automation Technology, W. Kirkland Primary Milk Production, A.L. Kelly Liquid Milk, D.D. Muir, A.Y. Tamime, S.E. Bojgaard, and M. Hellman Concentrated and Dried Products, P. De Jong High Milkfat Products, H.M.P. Ranjith and K.K. Rajah Yoghurt and Other Fermented Milks, A.Y. Tamime, R.K. Robinson, and E. Latrille Cheddar and Related Cheese Varieties, B.A. Law Semi-hard Cheeses, G. van den Berg Pasta Filata Cheeses, O. Salvadore del Prato Soft, Fresh, and Mould Ripened Cheeses, B.A. Law and H. Pointurier Processed Cheese, A.Y. Tamime, T.P. Guinee, and S. Dixon Membrane Processing, C. van der Horst Non-Product Operations, Services, and Waste Handling, J. Robertson References Index
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