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 DR JUDITH EVANS DR MILAN HOUSKA
School of Land and Food Sciences, Food Refrigeration & Process Department of Food Engineering
The University of Queensland, Brisbane Engineering Research Centre Food Research Institute Prague, Radiova 7,
QLD 4072, Australia University of Bristol, 102 31 Prague 10, Czech Republic
Churchill Building, Langford,
DR MUKUND V. KARWE Bristol BS40 5DU, UK PROFESSOR HOSAHALLI S. RAMASWAMY
Department of Food Science School of Department of Food Science and
Environmental and Biological Sciences PROFESSOR KESHAVAN NIRANJAN Agricultural Chemistry
Rutgers, The State University of New Jersey Department of Food Biosciences, Macdonald Campus, McGill University
65 Dudley Road, New Brunswick University of Reading, Whiteknights, 21, 111 Lakeshore, Ste. Anne de Bellevue,
NJ 08901-8520, USA Reading RG6 6AP, UK Quebec, Canada, H9X 3V9

Editorial Board

J.D. Aguilera L. Levine G.D. Saravacos

Universidad Catolica de Chile, Santiago, Levine & Associates Inc, Plymouth, USA National Technical University, Athens, Greece
Chile
P. Lewicki G. Schleining
H. Chen Laboratory of Food Engineering University of Natural Resources and
USDA/CSREES, Washington, DC, and Machinery, Warsaw, Poland Life Sciences, Vienna
USA
R. Mascheroni E.P. Scott
M. Cheryan Universidad Nacional de la Plata, Argentina Virginia Polytechnic Institute, Blacksburg, USA
University of Illinois, Urbana, USA
K.L. McCarthy C.L.M. Silva
J. Chirife University of California, Davis, CA, USA Catholic University of Portugal, Portugal
Universidad de Buenos Aires,
B. McKenna W.E.L. Spiess
Argentina
University College Dublin, Ireland
Federal Institute for Nutrition, Karlsruhe,
V. Davidson M. Moresi Germany
University of Guelph School of Engineering,
Universita della Tuscia-Viterbo, Italy
Guelph, Canada K. Suzuki
A. Murray Hiroshima University, Japan
F. Erdogdu Fourways, South Africa
Mersin University, Mersin, Turkey P. Taoukis
B. Nicolai National Technical University of Athens, Athens,
M. Farid BIOSYST-MeBios, Greece
University of Auckland, New Zealand Katholieke Universiteit Leuven, Belgium
K. Fikiin F. Toldrá
I. de Oliveira Moraes Instituto de Agroquimica y Tecnologia de
Technical University of Sofia, Bulgaria São Paulo, Brazil Alimentos, Valencia, Spain
P. Fito G.S.V. Raghavan
Polytechnic University of Valencia, A. Vicente
McGill University, Ste Anne De Bellevue,
Valencia, Spain University of Minho, Portugal
Canada
P.J. Fryer N.K. Rastogi J. Welti-Chanes
School of Chemical Engineering, Central Food Technological Research Instituto Tecnológico y de Estudios Superiores
University of Birmingham, UK Institute, Mysore, India de Monterrey, México

R. Hartel S. Saguy M. Zhang

University of Wisconsin, Madison, Hebrew University of Jerusalem, Southern Yangtze University,
USA Rehovot, Israel Wuxi, China

Printed in the Netherlands