JOURNAL OF FOOD ENGINEERING
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly
those of relevance to industry, including:
– engineering properties of foods, food physics and physical chemistry;
– processing, measurement, control, packaging, storage and distribution;
– engineering aspects of the design and production of novel foods and of food service and catering;
– design and operation of food processes, plant and equipment;
– economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
Editor-in-Chief
PROFESSOR R. PAUL SINGH
Professor of Food Engineering, Department of Biological and Agricultural Engineering,
2042 Bainer Hall, University of California, One Shields Ave, Davis
CA 95616, USA
Editors
PROFESSOR BHESH BHANDARI
School of Land and Food Sciences,
The University of Queensland, Brisbane
QLD 4072, Australia
DR JUDITH EVANS
Food Refrigeration & Process
Engineering Research Centre
University of Bristol, Churchill Building, Langford,
Bristol BS40 5DU, UK
DR MILAN HOUSKA
Department of Food Engineering
Food Research Institute Prague,
Radiova 7,
102 31 Prague 10, Czech Republic
PROFESSOR HOSAHALLI S. RAMASWAMY
Department of Food Science and Agricultural Chemistry
Macdonald Campus, McGill University
21, 111 Lakeshore, Ste. Anne de Bellevue, Quebec,
Canada, H9X 3V9
PROFESSOR KESHAVAN NIRANJAN
Department of Food Biosciences,
University of Reading, Whiteknights,
Reading RG6 6AP, UK
Editorial Board
J.D. Aguilera
Universidad Catolica de Chile, Santiago,
Chile
J. Andrieu
Universite
´
C. Bernard - Lyon I, France
D.M. Bhattacharya
University of Minnesota, St Paul, USA
R. Borwankar
Kraft General Foods, Glenview, USA
H. Chen
USDA/CSREES, Washington, DC, USA
M. Cheryan
University of Illinois, Urbana, USA
J. Chirife
Universidad de Buenos Aires, Argentina
V. Davidson
University of Guelph School of Engineering,
Guelph, Canada
A. Duquenoy
ENSIA-INRA-CEMAGREF-INAPG,
Massy, France
M.R. Etzel
University of Wisconsin, Madison, USA
M. Farid
University of Auckland, New Zealand
K. Fikiin
Technical University of Sofia, Bulgaria
P. Fito
Polytechnic University of Valencia,
Valencia, Spain
P.J. Fryer
School of Chemical Engineering,
University of Birmingham, UK
T. Gilles
AgroPArisTech, Massy, France
R. Hartel
University of Wisconsin, Madison, USA
S.D. Holdsworth
Stretton-on-Fosse, Gloucestershire, UK
R. Jowitt
King’s College, London, UK
M. Karwe
Rutgers University, New Brunswick, NJ,
USA
L. Levine
Levine & Associates Inc, Plymouth, USA
P. Lewicki
Laboratory of Food Engineering
and Machinery, Warsaw, Poland
R. Mascheroni
Universidad Nacional de la Plata, Argentina
K.L. McCarthy
University of California, Davis, CA, USA
B. McKenna
University College Dublin, Ireland
J. McGuire
Oregon State University, Gilmore, USA
M. Moresi
Universita della Tuscia-Viterbo, Italy
A. Murray
Fourways, South Africa
B. Nicolai
BIOSYST-MeBios,
Katholieke Universiteit Leuven, Belgium
M.R. Okos
Purdue University, West Lafayette, USA
I. de Oliveira Moraes
Sa
˜
o Paulo, Brazil
G.S.V. Raghavan
McGill University, Ste Anne De Bellevue,
Canada
S. Saguy
Hebrew University of Jerusalem,
Rehovot, Israel
G.D. Saravacos
National Technical University, Athens,
Greece
E.P. Scott
Virginia Polytechnic Institute, Blacksburg,
USA
W.E.L. Spiess
Federal Institute for Nutrition, Karlsruhe,
Germany
D.-W. Sun
National University of Ireland, Dublin, Ireland
K. Suzuki
Hiroshima University, Japan
J. Welti-Chanes
Instituto Tecnolo
´
gico y de Estudios Superiores
de Monterrey, Me
´
xico
Printed in the Netherlands