Handbook of Food Process Design

Generally, a process is defi ned as a sequence of events that transforms the biological
materials of food products, via biochemical changes, into stable forms with added
value. This can create new products or modify existing ones. Process design refers to
the design of food processes and manufacturing methods, while plant design refers to
the design of the whole processing plant. The processing of food is no longer as simple
or straightforward as in the past. Food process design is an interdisciplinary science
that is highly regarded by the food industry. The architecture of food process engineering is based on the solid foundations of chemical and mechanical engineering, together
with the basics of microbiology, chemistry, nutrition, and economics. Other related
disciplines, including instrumentation, computer science and mathematics, complete
the discipline. Process design is the core of food engineering, and frequently begins
with a concept and eventually ends in fabrication. Many types of documentation are
involved in the process to test theories, display results, and organize data.