Experiments in Unit Operations and Processing of Foods
The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studi
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ISEKI-FOOD SERIES Series Editor: Kristberg Kristbergsson, University of Iceland Reykjavı´k, Iceland
Volume 1
FOOD SAFETY: A Practical and Case Study Approach Edited by Anna McElhatton and Richard J. Marshall
Volume 2
ODORS IN THE FOOD INDUSTRY Edited by Xavier Nicolay
Volume 3
UTILIZATION OF BY-PRODUCTS AND TREATMENT OF WASTE IN THE FOOD INDUSTRY Edited by Vasso Oreopoulou and Winfried Russ
Volume 4
PREDICTIVE MODELING AND RISK ASSESSMENT Edited by Rui Costa and Kristberg Kristbergsson
Volume 5
EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS Edited by Maria Margarida Cortez Vieira and Peter Ho
Volume 6
CASE STUDIES IN FOOD SAFETY AND ENVIRONMENTAL HEALTH Edited by Peter Ho and Maria Margarida Cortez Vieira
Experiments in Unit Operations and Processing of Foods Margarida Vieira Universidade do Algarve, Instituto Superior de Engenharia Campus da Penha, 8000 Faro, Portugal
Peter Ho Instituto Polite´cnico de Viana do Castelo, Avenida do Atlaˆntico-Apartado 574 4900-348 Viana do Castelo, Portugal
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Editors Margarida Vieira Universidade do Algarve Instituto Superior de Engenharia Campus da Penha 8000 Faro, Portugal [email protected]
Peter Ho Instituto Polite´cnico de Viana do Castelo Avenida do Atlaˆntico-Apartado 574 4900-348 Viana do Castelo Portugal [email protected]
Series Editor Kristberg Kristbergsson Department of Food Science Faculty of Food Science and Nutrition University of Iceland Iceland [email protected]
ISBN: 978-0-387-33513-1 e-ISBN: 978-0-387-68642-4 DOI: 10.1007/978-0-387-33513-1 Library of Congress Control Number: 2008931215 # 2008 Springer ScienceþBusiness Media, LLC 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 987654321 springer.com
To all our students because they deserve our effort
SERIES ACKNOWLEDGEMENTS
ISEKI-Food is a thematic network on Food Studies, funded by the European Union as project No. 55792-CP-3-00-1-FR-ERASMUS-ETN. It is a part of the EU programme in the field of higher education called ERASMUS which is the higher education action of SOCRATES II programme of the EU.
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SERIES PREFACE
The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for
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