So what is largely
the text of the 2nd Edition with corrections and only minor changes
has been converted to a user-friendly computer-based learning source
on the World Wide Web. Here it will be freely available for consultation
or copying, indeed for any use save commercial reproduction. It is contributed
as a service to the food industry. It can be used not only as an interactive
learning text for the student, but also as a quick reference for people
in industry who from time to time have a specific need for a method
of calculation. The contents are interlinked so that specific information,
examples and figures can easily be found.
The book is intended
to introduce technological ideas and engineering concepts, and to
illustrate
their use. Data, including properties and charts, are provided, but
for
definitive design details may need to be independently checked to ensure
requisite precision. Every effort has been made to provide clear
explanations and to avoid errors, but errors may occur including in
the translation to the Web. Also greater precision and clarity may
well
be achievable. So feedback from users will be most welcome, and should
be directed to The
Editor.
Obviously this book
is the product of much more than just the efforts of the author whose
name appears on the title. The ideas developed have been built up over
the years by a multitude of researchers, inventors, scientists, engineers
and technologists, far too numerous to list. Some have been identified
in the text and references, and some of these have made individual
contributions; the material they made available has provided the essence
of the book, the facts and figures and diagrams. It is hoped that they
have been accurately quoted and nowhere misinterpreted.
Pergamon Press first
published the book giving it clear layout and wide distribution at
a reasonable price. A number of colleagues helped with improvements
for the second edition. More extensive acknowledgement of these contributors
has been made in the Prefaces and elsewhere in the earlier editions.
The thanks and gratitude of the author to all who have provided material
remain undiminished. Prof. Buncha Ooraikul and Prof. Paul Jelen encouraged
putting it onto the Web, as it was still being used by their students.
 Editions
even for the Web do not come without cost. So particular mention for
this Web
edition must be made of the New Zealand Institute of Food Science and
Technology which contributed finance and hosting, and of
Chris Newey who converted it to the new form. Chris found that translation
of printed
text carrying
many tables, equations, superscripts and subscripts into Web format
moved well beyond the capacity of the optical character recognition,
and it gave him a great deal of work before final emergence in the
convenient html and swf forms. I am very grateful to him for his extensive
and very worthwhile contribution.
As in the earlier
editions, even more so in this, appearance would never have occurred
without the cheerful, unstinting, and technically invaluable help of
my wife Mary. We will all be rewarded by this site being both useful,
and well and widely used.
Richard L.Earle
Palmerston North, New Zealand. 2003
About the Author
 R. L. Earle, Emeritus
Professor, Massey University, Palmerston North, New Zealand.
Dick Earle trained as a chemical engineer, and in research in food
technology, before entering the New Zealand meat industry. His interests
were particularly
in refrigeration and energy usage, heat transfer and freezing, and
byproduct and waste processing.
Dick joined Massey University in 1965, initially
in food technology, and later founding the biotechnology discipline,
which had special interests in the processing of biologically-based materials.
He has published
several
books jointly with his wife (Dr) Mary Earle on product development
and reaction technology, and many technical papers and reports. He is
a Distinguished Fellow of the Institution of Professional Engineers New
Zealand (IPENZ). Dick and Mary
Earle have
recently established a scholarship for the support
and encouragement of postgraduate research into aspects of technology
in
New Zealand universities.
The Print Editions
 This
book is now out of print. It was originally published by Pergamon
Press:
First edition 1966
Second edition 1983
British Library Cataloguing in Publication Data
Earle, R. L.
Unit operations in food processing - 2nd ed. - (Pergamon Commonwealth
and International Library)
1. Food industry and trade - Quality control
I. Title
664 '.07 TP372.5
ISBN 0-08-025537-X Hardcover
ISBN 0-08-025536-1 Flexicover
Copyright
Copyright © 1983-2004
R. L. Earle. All
Rights Reserved.
Copyright
remains with the author, however, the author gives permission to The
New Zealand Institute of Food Science & Technology (Inc.) (NZIFST) for
free use and display of this material on the internet, and permission to
all site visitors for the
free use and copying of all or part of the text for non-commercial purposes,
subject to acknowledgement of the source (which is, unless otherwise indicated):
 Unit
Operations in Food Processing, Web Edition, 2004.
Publisher:
The New Zealand Institute of Food Science & Technology (Inc.)
Authors:
R.L. Earle with M.D. Earle.
 INTRODUCTION
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