© 1995

Automatic Control of Food Manufacturing Processes


Table of contents

  1. Front Matter
    Pages i-x
  2. I. McFarlane
    Pages 1-7
  3. I. McFarlane
    Pages 8-35
  4. I. McFarlane
    Pages 36-82
  5. I. McFarlane
    Pages 83-133
  6. I. McFarlane
    Pages 134-170
  7. I. McFarlane
    Pages 171-196
  8. I. McFarlane
    Pages 197-210
  9. Back Matter
    Pages 211-251

About this book


In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.


biotechnology food process engineering processing quality assurance

Authors and affiliations

  1. 1.BuckinghamshireEngland

Bibliographic information

  • Book Title Automatic Control of Food Manufacturing Processes
  • Authors I. McFarlane
  • DOI
  • Copyright Information Chapman & Hall 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-7514-0207-0
  • Softcover ISBN 978-1-4613-5916-6
  • eBook ISBN 978-1-4615-2187-7
  • Edition Number 2
  • Number of Pages X, 251
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods