Case Studies in Food Engineering

Learning from Experience

  • Authors
  • J. Peter ¬†Clark

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Section 1: Processes Based Largely on Physical Operations

    1. Front Matter
      Pages 3-3
    2. J. Peter Clark
      Pages 1-2
    3. J. Peter Clark
      Pages 5-15
    4. J. Peter Clark
      Pages 17-32
    5. J. Peter Clark
      Pages 33-37
    6. J. Peter Clark
      Pages 39-48
    7. J. Peter Clark
      Pages 49-57
    8. J. Peter Clark
      Pages 59-66
    9. J. Peter Clark
      Pages 67-73
  3. Section 2: Processes Based on Biochemical Reactions and Thermal Treatment

    1. Front Matter
      Pages 75-75
    2. J. Peter Clark
      Pages 77-89
    3. J. Peter Clark
      Pages 91-101
    4. J. Peter Clark
      Pages 103-111
    5. J. Peter Clark
      Pages 113-128
    6. J. Peter Clark
      Pages 129-145
  4. Section 3: A few broader topics

    1. Front Matter
      Pages 1-1
    2. J. Peter Clark
      Pages 149-161
    3. J Peter Clark
      Pages 163-189
    4. J. Peter Clark
      Pages 191-195
    5. J. Peter Clark
      Pages 197-202
    6. J. Peter Clark
      Pages 203-208
  5. Back Matter
    Pages 209-224

About this book


One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark  presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.

This book has several purposes: 1) to serve as a source of information about a representative collection of food processes with which Clark has had experience; 2) to convey some practical lessons about process development and plant design; and 3) to serve educators as a resource for class problems and discussion.

The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization. The third section addresses some broader issues that  have not been discussed elsewhere, including how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

J Peter Clark is a Consultant to the Process Industries, residing in Oak Park, Illinois.


Chemical reaction cereals food engineering food science processing

Bibliographic information