Abstract
This chapter starts with an overview of the history of food manufacture over the centuries. It cites chocolate “bricks” as an early example of a food product being produced on an industrial scale in Maryland back in 1764. Reference is then made to literature sources for descriptions of a variety of modern food-manufacturing processes. The principal features affecting the profitability of 41 processes (capital and operating costs, factory and land areas, and manpower requirements) are presented in tabular form. The chapter then lists a number of useful texts focusing on food-manufacturing technology. Finally, the contents of this handbook are briefly outlined.
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Baker, C.G.J. (2013). Introduction. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_1
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DOI: https://doi.org/10.1007/978-1-4614-7450-0_1
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