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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.
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 chance discoveries. What is certain is that close
interaction between academics and practitioners, biological
scientists and process engineers is needed to solve the problems of
bioseparations. The Second International Conference on Separations
for Biotechnology at Reading, UK, in September 1990 set out to
provide a critical multidisciplinary forum for the discussion of
bioseparations. This volume contains the papers presented at the
meeting. The meeting was organised around six themes with oral and
poster presentations on the science and practice of bioseparations
technology, and the same structure has been kept for this book. We
have also included the texts of the keynote review paper by
Professor Alan Michaels and the introductory review papers
specially commissioned for the conference. Within each part of this
book the review paper is followed by the contributed papers grouped
alphabetically by their first author. All the original papers
published here were accepted for publication after scientific
refereeing.
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 being run has essentially been scaled up from the
kitchen then this may not matter. However, there are limits to the
approach. * As the industry becomes more sophisticated, and
economies of scale are exploited, then the size of plant reaches a
scale where systematic design techniques are needed. * The range of
processes and products made by the food industry has increased to
include foods which have no kitchen counterpart, such as low-fat
spreads. * It is vital to ensure the quality and safety of the
product. * Plant must be flexible and able to cope with the need to
make a variety of products from a range of ingredients. This is
especially important as markets evolve with time. * The traditional
design process cannot readily handle multi-product and multi-stream
operations. * Processes must be energetically efficient and meet
modern environmen tal standards.
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