Abstract
A process may be thought of as a sequence of operations which take place in one or more pieces of equipment, giving rise to a series of physical, chemical or biological changes in the feed material and which results in a useful or desirable product. More traditional definitions of the concept of process would not include the term biological but, because of the increasing sophistication, technological advance and economic importance of, the food industry, and the rise of the biotechnology industries, it is ever more relevant to do so.
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Smith, P. (2011). An Introduction to Food Process Engineering. In: Introduction to Food Process Engineering. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-7662-8_1
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DOI: https://doi.org/10.1007/978-1-4419-7662-8_1
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Publisher Name: Springer, Boston, MA
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