© 1997

Chemical Engineering for the Food Industry

  • P. J. Fryer
  • D. L. Pyle
  • C. D. Rielly

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. D. L. Pyle
    Pages 1-62
  3. R. M. Nedderman
    Pages 63-104
  4. A. N. Hayhurst
    Pages 105-152
  5. D. L. Pyle, K. Niranjan, J. Varley
    Pages 153-194
  6. C. D. Rielly
    Pages 195-233
  7. P. J. Fryer
    Pages 234-249
  8. D. L. Pyle, C. A. Zaror
    Pages 250-294
  9. H. A. Chase
    Pages 295-330
  10. P. J. Fryer
    Pages 331-382
  11. C. D. Rielly
    Pages 383-433
  12. C. A. Zaror, D. L. Pyle
    Pages 434-453
  13. Back Matter
    Pages 454-462

About this book


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.


chemical engineering food food industry food processing processing

Editors and affiliations

  • P. J. Fryer
    • 1
  • D. L. Pyle
    • 2
  • C. D. Rielly
    • 3
  1. 1.School of Chemical EngineeringUniversity of BirminghamBirminghamUK
  2. 2.Department of Food Science and TechnologyUniversity of ReadingReadingUK
  3. 3.Department of Chemical EngineeringUniversity of CambridgeCambridgeUK

Bibliographic information

  • Book Title Chemical Engineering for the Food Industry
  • Authors D. Leo Pyle
    Peter J. Fryer
    Chris D. Reilly
  • Series Title Food Engineering Series
  • DOI
  • Copyright Information Chapman & Hall 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-412-49500-7
  • Softcover ISBN 978-1-4613-6724-6
  • eBook ISBN 978-1-4615-3864-6
  • Series ISSN 1571-0297
  • Edition Number 1
  • Number of Pages XVIII, 462
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods