Log in
NZIFST - The New Zealand Institute of Food Science & Technology
Log in


Unit Operations in Food Processing

Unit Operations in Food Processing - the Web Edition
Richard L. Earle, with Mary D. Earle

This is the free web edition of a popular textbook known for its simple approach to the diversity and complexity of food processing.

First published in 1966 but still relevant today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes. Each Chapter contains unworked examples to help the student food technologist or process engineer gain a grasp of the subject.

Unit Operations in Food Processing by Prof. Dick Earle has been distributed and used as a food technology text book all over the world, was printed in two editions, and has been translated into five languages. 

Since the English version went out of print in 1991, the author, Prof. Dick Earle, and his wife Mary, felt it was appropriate to make the book freely and widely available through the Web. While they themselves provided most of the effort involved in resurrecting an electronic version of the text, funding, publication and hosting for the book was provided by the New Zealand Institute of Food Science & Technology (NZIFST).

Now in electronic form, fully searchable and cross-linked, this online resource will also be a useful quick reference for technical workers in the food industry.

The author, Dick Earle (owner of the copyright) gives permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.

Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST). 

This web edition of Unit Operations in Food Processing is given by Dick and Mary Earle, with the support of the NZIFST, as a service to education in food technology, and to the wider food industry.

Unit Operations in Food Processing - the Web Edition

The Print Edition 

Unit Operations in Food Processing
By Richard L. Earle

ISBN 0-08-025537-X Hardcover 
ISBN 0-08-025536-1 Flexicover

Originally published by Pergamon Press.

First edition 1966
Second edition 1983.

This book is now out of print. 


Richard Earle and Mary Earle

Richard L. Earle, NZOM, Professor Emeritus, Massey University, Palmerston North, New Zealand.

Richard Earle was Head of the Department of Process and Environmental Technology and Dean of the Faculty of Technology at Massey University. Trained as a chemical engineer and in operations research, he worked in the Meat Industry Research Institute of New Zealand. He then became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of biological materials across a wide range of products and industries including foods and pharmaceuticals.

He wrote a pioneering textbook on Unit Operations in Food Processing, used throughout the world. He has taught reaction technology courses at undergraduate and graduate levels, and in industrial seminars in New Zealand, Canada, Thailand and Australia. He has been involved with the manufacturing industry, including the development of a pharmaceutical company using meat by-products in New Zealand, and has also authored or co-authored many papers and a number of books.

Mary D. Earle, OBE, Professor Emeritus, Massey University, Palmerston North, New Zealand.

At Massey University Mary Earle introduced product development courses into the food technology degree, and eventually organised the first four-year degree in product development in New Zealand. She also helped to introduce food technology and product development degrees in five universities in Thailand.

Her involvement with the New Zealand food industry has been extensive, in meat, dairy, fruit and vegetables, fish, bakery and snack foods companies. It included over three hundred company funded and associated student product development projects with many different companies, and the development of a Food Technology Research Centre that aided the food companies' development projects.

In 2014 Mary and Dick each received the Massey Medal in celebration of 50 years of food technology education at Massey University.

In 2018, they  were each awarded an honorary Doctor of Science degree from Massey University.

The New Zealand Institute of Food Science and Technology (Inc.)

PO Box 44322
Pt Chevalier
Auckland 1022

Powered by Wild Apricot Membership Software