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Food machinery : for the production of cereal foods, snack foods, and confectionary /
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Ellis Horwood,
1992.
|
| Colección: | Ellis Horwood series in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874155034 | ||
| 003 | OCoLC | ||
| 005 | 20231120111538.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140210t19921992enka ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d OCLCQ |d OCLCF |d VLY |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9781845698317 |q (electronic bk.) | ||
| 020 | |a 1845698312 |q (electronic bk.) | ||
| 020 | |z 9781855732698 | ||
| 035 | |a (OCoLC)874155034 | ||
| 050 | 4 | |a TP373 |b .C446 1992eb | |
| 082 | 0 | 4 | |a 664.752028 |2 23 |
| 100 | 1 | |a Cheng, Ling-Min. | |
| 245 | 1 | 0 | |a Food machinery : |b for the production of cereal foods, snack foods, and confectionary / |c Ling-Min Cheng. |
| 264 | 1 | |a Cambridge, England : |b Ellis Horwood, |c 1992. | |
| 264 | 4 | |c �1992 | |
| 300 | |a 1 online resource (307 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Ellis Horwood series in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output. | ||
| 505 | 0 | |a Front Cover; Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery; Cpyright Page; Table of contents; Author's preface; Part I: Beating and mixing machines; Chapter 1. Beating machines; 1.1 Introduction; 1.2 Construction; 1.3 Transmission system; 1.4 Production capacity; 1.5 Control and safety; Chapter 2. Mixers; 2.1 Introduction; 2.2 Horizontal mixers; 2.3 Vertical mixers; 2.4 Comparison of horizontal and vertical mixers; 2.5 Other types of mixers; Part II: Chinese snack-making machines; Chapter 3. Steamed bun manufacture; 3.1 Introduction; 3.2 Construction | |
| 505 | 8 | |a 3.3 Forming principle3.4 Transmission system; 3.5 Operation; Chapter 4. Dumpling manufacture; 4.1 Introduction; 4.2 Construction; 4.3 Shaping principle; 4.4 Transmission system; 4.5 Operation; Chapter 5. Hun Tun manufacture; 5.1 Introduction; 5.2 Construction; 5.3 Shaping principle; 5.4 Transmission; 5.5 Operation; Part III: Bread-making machines; Chapter 6. Dividers; 6.1 Introduction; 6.2 Construction; 6.3 Dividing principle; 6.4 Transmission; 6.5 Operation and maintenance; Chapter 7. Rounders; 7.1 Introduction; 7.2 Construction; 7.3 Rounding principle; 7.4 Transmission; 7.5 Operation | |
| 505 | 8 | |a Part IV: Biscuit-making machinesChapter 8. Sheeting machines; 8.1 Sheeting process and some parameters; 8.2 Sheeters; 8.3 Gauge rolls; 8.4 Laminators; Chapter 9. Reciprocating cutters; 9.1 Introduction; 9.2 Construction; 9.3 Shaping principle; 9.4 Crosshead drive; 9.5 Transmission; 9.6 Adjustment and capacity; Chapter 10. Rotary cutters; 10.1 Introduction; 10.2 Construction; 10.3 Shaping principle; 10.4 Transmission and capacity; 10.5 Main webs; Part V: Cookie-making machines; Chapter 11. Rotary moulders; 11.1 Introduction; 11.2 Construction; 11.3 THE MOULDING PRINCIPLE | |
| 505 | 8 | |a 11.4 Transmission system11.5 Operation; Chapter 12. Extruder and depositor; 12.1 Introduction; 12.2 Construction; 12.3 Shaping principle; 12.4 Transmission system; 12.5 Operation; Part VI: Cake-making machines; Chapter 13. Encrusting machines; 13.1 Introduction; 13.2 Construction; 13.3 Moulding; 13.4 Transmission system; 13.5 Operation; Part VII: Baking ovens; Chapter 14. Heat transfer principles and electric heating elements; 14.1 Heating transfer principles; 14.2 Oven classifications; 14.3 Electric heating elements-radiators; Chapter 15. Construction and design of tunnel electric ovens | |
| 505 | 8 | |a 15.1 Oven chamber15.2 Heating elements; 15.4 Reflection devices; 15.5 Oven flues; 15.6 Oven drive system; Part VIII: Candy-making machines; Chapter 16. Cooking machines; 16.1 Introduction; 16.2 Coolmix system; 16.3 Dissolving and precooking machines; 16.4 Pressure dissolver; 16.5 Cooking machines; Chapter 17. Batch former and rope sizer; 17.1 Sugar mass supply; 17.2 Batch former; 17.3 Rope sizer; Chapter 18. Candy makers; 18.1 Candy maker with rotary dies; 18.2 Candy mould depositing machines; Part IX: Food machinery design; Chapter 19. Food machinery design; 19.1 General requirements | |
| 650 | 0 | |a Food processing machinery. | |
| 650 | 0 | |a Food |x Production |x Machinery. | |
| 650 | 6 | |a Aliments |x Traitement |x Machines. |0 (CaQQLa)201-0108752 | |
| 650 | 7 | |a Food processing machinery |2 fast |0 (OCoLC)fst00931006 | |
| 776 | 0 | 8 | |i Print version: |a Cheng, Ling-Min. |t Food machinery : for the production of cereal foods, snack foods, and confectionary. |d Cambridge, England : Ellis Horwood, �1992 |h xv, 290 pages |k Ellis Horwood series in food science and technology. |z 9781855732698 |
| 830 | 0 | |a Ellis Horwood series in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855732698 |z Texto completo |