This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes.

Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process...

The challenge of bioseparations is to isolate and purify identified products from the dilute product broth produced from cell culture. Innovation in bioseparations technology is increasingly driven by the requirements imposed by the growing importance of production on a process scale of injectable-grade products, and economic pressures to improve the efficiency of downstream processing. As in other areas of technical change, science does not necessarily precede new technology: progress results from a complex and messy mixture of advances in understanding, ingenious ideas, novel techniques and...