CRC Press Boca Raton New York Copyright © 1997 CRC Press, LLC Acquiring Editor: Harvey M. Kane Project Editor: Albert W. Starkweather, Jr. Cover Designer: Dawn Boyd Library of Congress Cataloging-in-Publication Data Handbook of food engineering practice / edited by Enrique Rotstein, R. Paul Singh, and Kenneth J. Valentas. p. cm. Includes bibliographical references and index. ISBN 0-8493-8694-2 (alk. paper) 1. Food industry and trade--Handbooks, manuals, etc. I. Rotstein, Enrique. II. Singh, R. Paul. III. Valentas, Kenneth J., 1938- . TP370.4.H37 1997 664--dc21 96-53959 CIP This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. 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Specific permission must be obtained in writing from CRC Press for such copying. Direct all inquiries to CRC Press LLC, 2000 Corporate Blvd., N.W., Boca Raton, FL 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. © 1997 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-8694-2 Library of Congress Card Number 96-53959 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper Copyright © 1997 CRC Press, LLC The Editors Enrique Rotstein, Ph.D., is Vice President of Process Technology of the Pillsbury Company, Minneapolis, Minnesota. He is responsible for corporate process development, serving all the different product lines of his company. Dr. Rotstein received his bachelor’s degree in Chemical Engineering from Universidad del Sur, Bahia Blanca, Argentina. He obtained his Ph.D. from Imperial College, University of London, London, U.K. He served successively as Assistant, Associate, and Full Professor of Chemical Engineering at Universidad del Sur. In this capacity he founded and directed PLAPIQUI, Planta Piloto de Ingenieria Quimica, one of the leading Chemical Engineering teaching and research institutes in Latin America. During his academic career he also taught at the University of Minnesota and at Imperial College, holding visiting professorships. He worked for DuPont, Argentina, and for Monsanto Chemical Co., Plastics Division. In 1987 he joined The Pillsbury Company as Director of Process Analysis and Director of Process Engineering. He assumed his present position in 1995. Dr. Rotstein has been a member of the board of the Argentina National Science Council, a member of the executive editorial committee of the Latin American Journal of Chemical Engineering and Applied Chemistry, a member of the internal advisory board of Drying Technology, and a member of the editorial advisory boards of Advances in Drying, Physico Chemical Hydrodynamics Journal, and Journal of Food Process Engineering. Since 1991 he has been a member of the Food Engineering Advisory Council, University of California, Davis. He received the Jorge Magnin Prize from the Argentina National Science Council, was Hill Visiting Professor at the University of Minnesota Chemical Engineering and Materials Science Department, was keynote lecturer at a number of international technical conferences, and received the Excellence in Drying Award at the 1992 International Drying Symposium. Dr. Rotstein is the author of nearly 100 papers and has authored or co-authored several books. R. Paul Singh, Ph.D., is a Professor of Food Engineering, Department of Biological and Agricultural Engineering, Department of Food Science and Technology, University of Cali- fornia, Davis. Dr. Singh graduated in 1970 from Punjab Agricultural University, Ludhiana, India, with a degree in Agricultural Engineering. He obtained an M.S. degree from the University of Wisconsin, Madison, and a Ph.D. degree from Michigan State University in 1974. Following a year of teaching at Michigan State University, he moved to the University of California, Davis, in 1975 as an Assistant Professor of Food Engineering. He was promoted to Associate Professor in 1979 and, again, to Professor in 1983. Dr. Singh is a member of the Institute of Food Technologists, American Society of Agricultural Engineers, and Sigma Xi. He received the Samuel Cate Prescott Award for Research, Institute of Food Technologies, in 1982, and the A. W. Farrall Young Educator Award, American Society of Agricultural Engineers in 1986. He was a NATO Senior Guest Lecturer in Portugal in 1987 and 1993, and received the IFT International Award, Institute of Food Technologists, 1988, and the Distinguished Alumnus Award from Punjab Agricultural University in 1989, and the DFISA/FPEI Food Engineering Award in 1997. Dr. Singh has authored and co-authored nine books and over 160 technical papers. He is a co-editor of the Journal of Food Process Engineering. His current research interests are in studying transport phenomena in foods as influenced by structural changes during processing. Copyright © 1997 CRC Press, LLC Kenneth J. Valentas, Ph.D., is Director of the Bioprocess Technology Institute and Adjunct Professor of Chemical Engineering at the University of Minnesota. He received his B.S. in Chemical Engineering from the University of Illinois and his Ph.D. in Chemical Engineering from the University of Minnesota. Dr. Valentas’ career in the Food Processing Industry spans 24 years, with experience in Research and Development at General Mills and Pillsbury and as Vice President of Engi- neering at Pillsbury-Grand Met. He holds seven patents, is the author of several articles, and is co-author of Food Processing Operations and Scale-Up. Dr. Valentas received the “Food, Pharmaceutical, and Bioengineering Division Award” from AIChE in 1990 for outstanding contributions to research and development in the food processing industry and exemplary leadership in the application of chemical engineering principles to food processing. His current research interests include the application of biorefining principles to food processing wastes and production of amino acids via fermentation from thermal tolerant methlyotrophs. Copyright © 1997 CRC Press, LLC Contributors Ed Boehmer Ernesto Hernandez StarchTech, Inc. Food Protein Research Golden Valley, Minnesota and Development Center Texas A & M University David Bresnahan College Station, Texas Kraft Foods, Inc. Tarrytown, New York Ruben J. Hernandez School of Packaging Chin Shu Chen Michigan State University Citrus Research and Education Center East Lansing, Michigan University of Florida Lake Alfred, Florida Theodore P. Labuza Department of Food Science and Nutrition Julius Chu University of Minnesota The Pillsbury Company St. Paul, Minnesota Minneapolis, Minnesota Leon Levine Leon Levine & Associates, Inc. J. Peter Clark Plymouth, Minnesota Fluor Daniel, Inc. Chicago, Illinois Jorge E. Lozano PLAPIQUI Donald J. Cleland Universidad Nacional del Sur–CONICET Centre for Postharvest Bahia Blanca, Argentina and Refrigeration Research Massey University Jatal D. Mannapperuma Palmerston North, New Zealand California Institute of Food and Agricultural Research Guillermo H. Crapiste Department of Food Science and Technology PLAPIQUI University of California, Davis Universidad Nacional del Sur–CONICET Davis, California Bahia Blanca, Argentina Martha Muehlenkamp Brian E. Farkas Department of Food Science and Nutrition Department of Food Science University of Minnesota North Carolina State University St. Paul, Minnesota Raleigh, North Carolina Hosahilli S. Ramaswamy Daniel F. Farkas Department of Food Science Department of Food Science and Agricultural Chemistry and Technology MacDonald Campus of McGill University Oregon State University Ste. Anne de Bellevue, Quebec Corvallis, Oregon Canada Copyright © 1997 CRC Press, LLC Enrique Rotstein Petros S. Taoukis The Pillsbury Company Department of Chemical Engineering Minneapolis, Minnesota Laboratory of Food Chemistry and Technology I. Sam Saguy National Technical University of Athens Department of Biochemistry, Food Science, Athens, Greece and Nutrition Faculty of Agriculture Martin J. Urbicain The Hebrew University of Jerusalem PLAPIQUI Rehovot, Israel Universidad Nacional del Sur–CONICET Bahia Blanca, Argentina Dale A. Seiberling Seiberling Associates, Inc. Kenneth J. Valentas Roscoe, Illinois University of Minnesota St. Paul, Minnesota R. Paul