Automatic Control of Food Manufacturing Processes (1995)
✍️ McFarlane, IA 1995 technical guide to automating food manufacturing processes.
This volume focuses on the engineering side of food production rather than the culinary experience. It covers the integration of biotechnology and membrane applications into industrial settings. The author explains how sensor technology and computer applications have changed plant operations. Quality assurance and safety protocols are presented as key factors in modern investment decisions. The content is organized to show the impact of recent technological developments on automated systems. Readers will find descriptions of good practice supported by new illustrations and retained examples. This approach provides a comprehensive view of industrial standards for professionals in food science and automation.
This book sits at the intersection of technology, engineering, and food science. It reflects the state of the industry in 1995, a period marked by rapid growth in information technology and on-line computer applications within automated plants.
📝 Description: Automatic Control of Food Manufacturing Processes (1995)
💎 Expert review
📖 Why choose it
Why this book is worth reading
This book serves as a specialized resource for engineers and food scientists seeking to understand the technical infrastructure behind mass food production. It is valuable for professionals interested in how sensor technology, membrane applications, and computer systems have evolved to meet modern quality assurance and safety standards. The text provides a comprehensive view of industrial methodologies, offering good practice guidelines through detailed illustrations and retained examples. It is essential for those analyzing the historical shift toward automated plant operations and the role of information technology in maintaining consistency and safety within the food industry.
⭐ Reader reviews
Reader rating
This is a dry, technical manual rather than a culinary guide, making it entirely unsuitable for home cooks or readers seeking narrative food writing. The content is dense with engineering concepts, focusing on process control and industrial standards rather than recipes or tasting notes. While it offers a thorough examination of automation’s impact on food manufacturing, its academic tone and specialized subject matter limit its appeal to a narrow professional audience. Casual readers will find the material inaccessible and unengaging. It is strictly for those in food science or automation fields who require detailed operational knowledge.
❓ Frequently asked questions
📖 Who should read this
Industrial food engineers and automation specialists seeking technical guidance on integrating biotechnology and membrane applications into manufacturing plants. This text is ideal for professionals managing quality assurance protocols who need to understand how sensor technology impacts modern plant operations and investment decisions in the food science sector.
