Process Analytical Technology for the Food Industry
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control str
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Series Editor Gustavo V. Barbosa-Cánovas Washington State University, USA
Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Colm P. O’Donnell • Colette Fagan • P.J. Cullen Editors
Process Analytical Technology for the Food Industry
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Editors Colm P. O’Donnell University College Dublin Belfield Ireland
Colette Fagan University of Reading Reading United Kingdom
P.J. Cullen Dublin Institute of Technology Dublin Ireland
ISSN 1571-0297 ISBN 978-1-4939-0310-8 ISBN 978-1-4939-0311-5 (eBook) DOI 10.1007/978-1-4939-0311-5 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2014940790 © Springer Science+Business Media, New York 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does
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