The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identiﬁed textbooks of the highest quality, written by the leading food science educators.
Series Editor Dennis R. Heldman Editorial BoardDavid A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, University of California-Davis Joseph H. Hotchkiss, Professor, Institute of FoodScience and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University Michael G. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic and State University-San Luis Obispo S. SuzanneNielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University
For further volumes: http://www.springer.com/series/5999
Introduction to Food Process Engineering
P.G. Smith School of Natural and Applied Sciences University ofLincoln Brayford Pool LN6 7TS Lincoln United Kingdom
ISSN 1572-0330 ISBN 978-1-4419-7661-1 e-ISBN 978-1-4419-7662-8 DOI 10.1007/978-1-4419-7662-8 Springer New York Dordrecht Heidelberg London
© Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media,LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer soft-ware, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, andsimilar terms, even if they are not identiﬁed as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Preface to the First Edition
There are now a large number of food-related ﬁrst-degree courses offered at universities in Britainand elsewhere in the world which either specialise in, or contain a signiﬁcant proportion of, food technology or food engineering. This is a new book on food process engineering which treats the principles of processing in a scientiﬁcally rigorous yet concise manner, which can be used as a lead-in to more specialised texts for higher study and which is accessible to students who do not necessarilypossess a traditional science A-level background. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the processes with which they work. Food process engineering is a quantitative science and this text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to givereaders the conﬁdence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This book is the result of 15 years experience of teaching food...