Case Studies in Food Engineering Learning from Experience
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussio
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FOOD ENGINEERING SERIES
J. Peter Clark
Case Studies in Food Engineering Learning from Experience
Food Engineering Series
Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board José Miguel Aguilera, Pontificia Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis Keshavan Niranjan, University of Reading Micha Peleg, University of Massachusetts Shafiur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Américas-Puebla
For further volumes: http://www.springer.com/series/5996
J. Peter Clark
Case Studies in Food Engineering Learning from Experience
123
J. Peter Clark 644 Linden Avenue Oak Park IL 60302 USA [email protected]
ISBN 978-1-4419-0419-5 e-ISBN 978-1-4419-0420-1 DOI 10.1007/978-1-4419-0420-1 Springer Dordrecht Heidelberg London New York Library of Congress Control Number: 2009927012 © Springer Science+Business Media, LLC 2009 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 software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar 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
Purpose and Background of the Book I write this book as a life-long student and practitioner of food engineering who realizes that relatively little of what I have learned to do in process development and food plant design was taught to me, or anyone, in a conventional academic course. Rather, I and others who practice in industry or are consulting have learned by experience and, frankly, by making mistakes. Once I gave a plenary lecture at an International Conference on Engineering and Food (ICEF 7) (Clark 1997b) and a friend commented that all my examples sounded like failures. Well, that was not quite true, but I also feel that we do primarily learn from our mistakes – unfortunately it is rare that great successes are dissected. This book has several purposes: 1. To serve as a source of information about a representative collection of food processes with which I have had experience; 2. To convey some practical lessons about process develo
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