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108 Book reviews / Lebensm.-Wiss. u.-Technol. 38 (2005) 107–109
subject or application, since different aspects of the topic
are presented and discussed.
The book, written by an international team of experts,
addresses a broad readership of scientists working in
food manufacturing and in food quality control.
The topic is of such major importance that it will
also be a very useful reference for students and scientists
doi:10.1016/j.lwt.2004.04.009
Haltbarmachen von Lebensmitteln: Chemische,
physikalische und mikrobiologische Grundlagen der
Qualit.atserhaltung (4th revised and expanded Edition)
Rudolf Heiss and Karl Eichner; Springer Publishing
Co., Berlin, 2002, xv and 384pp., Hard cover, ISBN
3-540-43137-3
Although the present book has always been in
German and no English translation has been available
so far, it is nevertheless more than appropriate to review
its latest edition in Lebensmittel-Wissenschaft und
Technologie for at least two reasons. Firstly, the volume
has been a standard textbook to the German speaking
food science community over many years. Secondly,
its senior author Rudolf Heiss was able to celebrate
his 100th birthday in 2003 which means that he
contributed to the new edition in a truly exceptional
age. Karl Eichner is equally known for his achievements
in food research at the University of Muenster. While
already the third edition which appeared ten years
ago was enlarged by the description of several new
developments of food preservation and by a new chapter
on the factors determining quality and quality retention
of individual groups of packaged food, the present
edition was again complemented by information which
could be of interest to practice in order to ensure
consumer quality on the market. Also, new literature
citations have been added where appropriate. Otherwise
doi:10.1016/j.lwt.2004.04.010
Handbook of food processing equipment
George D. Saravacos and Athanasios E. Kostaropoulos;
Food Engineering Series, Kluwer Academic/Plenum
Press Publishers, New York, 2002, xxiv and 698pp.,
tables and figures, Hard cover, ISBN 0-306-47276-7
This handbook of food process engineering was
compiled by two well know engineering scientist.
George Saravacos has been affiliated since many years
with the Rutgers University in New Brunswick, USA,
and the National Technical University in Athens,
in academia, governmental and industrial research
institutes.
H. Schlichtherle-Cerny
Agroscope Liebefeld-Posieux,
Swiss Federal Research Station for Animal Production
and Dairy Products (ALP)
CH-3003 Berne, Switzerland
the book retained its original structure, also in view of
the discussion of the physico-chemical and biological
principles of food preservation. This traditional basis
holds still true in most cases and provides a solid
fundament to solve practical problems in preservation
and in optimising shelf-life of food. There have been
nevertheless newer developments in research on none-
quilibrium conditions and state transition phenomena in
food components which are not yet covered in the book,
but are relevant in further discussing food stability
as they have contributed considerably to the under-
standing of storage behaviour of dehydrated and frozen
foods. In spite of this comment, the book remains a
standard volume and should be acquired into any
technical library. In case that one has not yet an earlier
edition available the new edition is also highly recom-
mended to complement the collection of texts which
one likes to rely on as individual food scientist or
technologist.
Felix Escher
Laboratory of Food Chemistry and Technology, Institute
of Food Science and Nutrition, Swiss Federal Institute of
Technology (ETH) Zurich, Schmelzenbergstrasse 9 CH-
8092 Zurich, Switzerland
E-mail address: escher@ilw.agrl.ethz.ch
Greece, while Athanosios Kostaropoulos holds a faculty
position at the Agricultural University of Athens,
Greece. It is an impressive volume covering virtually
all relevant fields of engineering as related to food. The
first two chapters are devoted to the design of food
processes and food processing plants and to the design
and selection of respective equipment. Both chapters are
complemented by a practical example with figures on
capacity, costs, etc. and with a directory on where to
find equipment companies and exhibitions. The next
three chapters provide comprehensive information on
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Book reviews / Lebensm.-Wiss. u.-Technol. 38 (2005) 107–109
mechanical engineering with description of transport
and storage equipment, processing equipment and
separation equipment. All equipment in these as well
as in the following chapters is described verbally,
quantitative with the necessary design equations, and
graphically with clear figures. The treatise on processes
involving heat transfer starts with a chapter on
principles of heat transfer equipment and is followed
by a chapter each on equipment for evaporation,
dehydration, refrigeration and freezing, and thermal
food preservation. In the latter section, discussion is not
only comprising all individual machinery but also full
lines, e.g. a full canning operation for vegetables.
Equipment for distillation, solvent extraction, gas/liquid
absorption and crystallisation are covered in a chapter
on mass transfer. The last two chapters deal with
equipment for novel food processes such as membrane
separation, supercritical fluid extraction and nonthermal
food preservation, and with equipment on food packa-
ging. More than 60 pages of appendices provide
doi:10.1016/j.lwt.2004.04.011
109
valuable practical information on units, thermo-physical
data and food plant utilities. Equally valuable informa-
tion is also gained of the list of references after each
chapters.
As announced in the title, the volume has the ty-
pical character of a handbook. It will serve any food
oriented library in academia but also in larger food
companies as a source book for practical infor-
mation and by this complement the more fundamental
textbooks on food process engineering and on the
physical and physico-chemical principles of food
processing.
Felix Escher
Laboratory of Food Chemistry and Technology, Institute
of Food Science and Nutrition, Swiss Federal Institute of
Technology (ETH) Zurich, Schmelzenbergstrasse 9 CH-
8092 Zurich, Switzerland
E-mail address: escher@ilw.agrl.ethz.ch