CONTENTS Foreword to the Third Edition ... ⅴ Preface to the Third Edition ... ⅶ Preface to the Second Edition ... ⅸ PART Ⅰ PRELIMINARY OPERATIONS 1. THE RAW MATERIAL AND THE PROCESS ... 3 2. CLEANING OF RAW MATERIALS ... 17 3 THE SORTING AND GRADING OF FOODS ... 37 PART Ⅱ CONVERSION OPERATIONS 4. SIZE REDUCTION AND SCREENING OF SOLIDS ... 67 5. MIXING AND EMULSIFICATION ... 91 6. FILTRATION AND MEMBRANE SEPARATION ... 135 7. CENTRIFUGATION ... 177 8. SOLID-LIQUID EXTRACTION AND EXPRESSION ... 199 9 CRYSTALLISATION ... 237 10. HEAT PROCESSING Ⅰ ... 265 PART Ⅲ PRESERVATION OPERATIONS 11. HEAT PROCESSING Ⅱ ... 295 12. EVAPORATION ... 337 13. DEHYDRATION ... 371 14. FREEZING ... 417 15. IRRADIATION ... 447 16. FOOD STORAGE ... 465 PART Ⅳ ANCILLARY TECHNIQUES 17. PLANT HYGIENE-HYGIENIC DESIGN, CLEANING AND DISINFECTION ... 497 18. WATER SUPPLIES AND WASTE DISPOSAL ... 523 19. MATERIALS HANDLING ... 561 20. PUMPING IN THE FOOD INDUSTRY ... 605 21. PACKAGING ... 617 APPENDICES Ⅰ. FLUID FLOW FORMULAE ... 657 Ⅱ. HEAT TRANSFER FORMULAE ... 661 Ⅲ. PSYCHROMETRICS ... 675 Ⅳ. INTERNATIONAL (SI) SYSTEM OF UNITS ... 681 Index ... 683