The phenomena involved in food processing and preservation are closely
tied to thermodynamics, transport, reaction kinetics, and other principles
of chemical engineering science. For the most part, food processing and
preservation have heretofore been approached on a relatively qualitative
and empirical level. It has recently been recognized, however, that many
of the most needed advances require a more fundamental and quantitative
understanding of underlying mechanisms. This has come in part from
a recognition by the industry of the power of fundamental insight. It
also stems from growing legal constraints relating to nutritional content,
shelf life, etc.; from the discovery of ways in which food-quality and
consumer-appeal factors can be at least partially quantified; from rising
costs of energy and equipment; and from ever tighter environmental
restrictions. Consequently, the engineering of food processes is now under￾going a transition toward a more fundamental and quantitative approach
that has already paid dividends for years in other areas, such as in
the petroleum and chemical industries.