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Erschienen in:
2011 | OriginalPaper | Buchkapitel
1. An Introduction to Food Process Engineering
verfasst von : P.G. Smith
Erschienen in: Introduction to Food Process Engineering
Verlag: Springer US
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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.