Book Reviews / Trends in Food Science & Technology 20 (2009) 595e599
Foods or Novel food processing technologies
by G.V. Barbosa-Canovas. It was concluded
that some of the emerging technologies might
find niche applications but they are still
a challenge to replace conventional technol-
ogies when evaluating cost vs. quality.
Basic and applied aspects of food preserva-
tion processing techniques are explored with
emphasis on thermal and nonthermal pro-
cessing. For all the chapters dealing with
unit operation techniques such as drying,
freezing, chilling, etc, numerical problems
are not provided throughout the book. In ad-
dition, the number of reference citations
doi:10.1016/j.tifs.2009.10.003
Math concepts for food engineering e Second
edition
By Richard W. Hartel, Robin K. Connelly, Terry A. Howell, Jr., and Douglas B. Hislop;
Published by CRC Press, Taylor and Francis Group, 6000 Broken Sound Parkway NW, Suite
300, Boca Raton, Florida, 33487-2742, U.S.A. 2008, ISBN: 1-4200-5505-4; p. 228.
‘‘Math Concepts for Food Engineering’’ is in-
tended to serves as a supplemental reference to
standard food engineering textbooks. It is
aimed at providing practice and experience in
problem solving so that students will be more
adequately prepared for problems presented
during actual food engineering courses.
In the ‘‘Preface’’ and ‘‘Introduction’’ to the
second edition of this book, the authors out-
line the importance of mathematical reason-
ing as an essential skill for Food Engineering
students. Unfortunately, as the authors point
out, not all students possess a sufficiently
strong mathematical background to ensure
success in their academic studies.
General comments
From a personal perspective, this is a most
impressive book. It is thorough in every aspect
of its approach to problem solving, and guides
the reader from basic mathematical principles
through to more advanced examples for which
clear, well-developed, structured solutions are
given. In spite of what may seem to be rather
intimidating subject matter, it is easy to read
and to follow. The physical size of the book
(approximately 15 cm  23 cm  1 cm thick)
helps to further reduce the fear-factor.
‘‘Math Concepts for Food Engineering’’ is
organized with a logical progression of skills
development in mind. The initial four chap-
ters cover algebra, data interpolation in tables
and charts, graphs and curve fitting, and cal-
culus. This is an excellent review or refresher
for those who need it. There is even a quiz in
‘‘Appendix 3a’’ designed for students to assess
associated with each chapter is highly vari-
able, with the need for more updated refer-
ences in some chapters like the freezing
chapter.
Overall, this is a good reference book which
provides a concise status overview on food
biodeterioration and various preservation
techniques. Principles are explained clearly
using diagrams and figures. Also color illustra-
tions and tables are provided in some chap-
ters. It is well structured, easy to read and
offers a comprehensive coverage of the sub-
ject. However, the book lacks problem solving
examples or exercises. Therefore, the book
their own level of ability. ‘‘Appendix 3b’’ re-
peats the quiz along with a complete set of
well-explained solutions to each question.
Throughout the book, there are numerous
practice problems (to which answers are pro-
vided in ‘‘Appendix 2’’) that enable students
to review the various concepts presented in
each section or chapter.
One of the first things that may catch the
attention of the reader while taking an initial
glance through the book is the openness of
the text in the mathematical solutions.
Those who shudder when they see mathe-
matical problems packed into a minimum
amount of space, will be encouraged to
see ample space provided to enhance
readability.
Topics covered
The following is a list of chapter titles:
Chapter 1: ‘‘Algebra’’
Chapter 2: ‘‘Interpolation of data
in charts and tables’’
Chapter 3: ‘‘Graphs and curve
fitting’’
Chapter 4: ‘‘Calculus’’
Chapter 5: ‘‘Problem solving’’
Chapter 6: ‘‘Gases and vapors’’
Chapter 7: ‘‘Mass balances’’
Chapters 8: ‘‘Energy balances’’
Chapter 9: ‘‘Fluid mechanics’’
Chapter 10: ‘‘Heat Transfer’’
597
will be useful to supplement course materials
for undergraduate and graduate students in
Food Engineering, and in Food Science and
Technology. It is certainly a welcome addition
to my personal collection library.
Marleny D.A. Saldaña
Department of Agricultural,
Food and Nutritional Sciences, Faculty of
Agricultural, Life and Environmental
Sciences, University of Alberta, Edmonton,
AB T6G 2P5, Canada
Tel.: þ1 780 492 8018.
E-mail: marleny.saldana@ales.ualberta.ca
Chapter 11: ‘‘Mass Transfer’’
Appendix 1: ‘‘Common conver-
sion factors for engineering units’’
Appendix 2: ‘‘Answers to practice
problems’’
Appendix 3: ‘‘Quiz’’ and ‘‘Quiz with
answers’’
Index:
New additions and features
The second edition of ‘‘Math Concepts for
Food Engineering’’ offers a number of new
additions not found in the previous edition.
There are new straight-forward explanations
of basic balance and transport principles
used in food engineering. There is a new
chapter on mass transfer and a set of common
conversions to assist the reader. The mathe-
matical skills screening quiz which has
been mentioned previously, is also a new
addition.
Some of the ‘‘features’’ include a generous
supply of worked-out problems, along with
representative practice problems to which
the answers are provided in one of the
appendices. The step-by-step breakdown of
formulas used in mass, heat, and momen-
tum transfer should be of assistance to
many.
One slight disappointment was in regard to
the claim of ‘‘various exercises throughout
that use spreadsheets, which are available
on the publisher’s website’’. After visiting
both the CRC Press website and the Taylor
and Francis Group website, no such spread-
sheet exercises were found. A telephone
call to CRC Press in the United States and
an e-mail to the Taylor and Francis Group
in the United Kingdom failed to produce
any success. However, this was a minor issue,
and should not detract from the overall value
of the book.
598 Book Reviews / Trends in Food Science & Technology 20 (2009) 595e599
Specific comments
A discussion of the subject matter of each chap-
ter does not seem to be warranted since the chap-
ter titles are thoroughly indicative of the topics
discussed. Chapter 5 is a notable exception to this.
Although it is the shortest chapter (only five
pages), Chapter 5 is probably the most impor-
tant. It is also the transitional chapter in the
book. Basic mathematical concepts required
to solve food engineering problems have been
reviewed in the four previous chapters, and it
would appear to the reader that it is time to
tackle some actual food engineering problems.
Before doing this, however, the authors pro-
pose a common-sense, logical, and systematic
approach to this task which they illustrate
through the use of a fundamental yet appropri-
ate example. Their approach is then followed
consistently throughout the remaining chap-
ters, which does much to emphasize its impor-
tance and relevance, as well as demonstrating
the success to be realized from its application.
doi:10.1016/j.tifs.2009.10.004
Vitamin Analysis for the Health and Food
Sciences (Second Edition)
edited by Ronald R. Eitenmiller, Lin Ye, W.O. Landen, Jr. CRC Press, Taylor & Francis Group,
Boca Raton, 2008, 637 pp., ISBN: 978-0-8493-9771-4.
The analysis of vitamin content in foods
and other biological materials is an indis-
pensable component of the health and
food sciences. Recently, numerous novel
methods have been developed for vitamin
analysis in various matrices. These offer en-
hanced sophistication and efficiency than
what could be achieved with previous
methods. Indeed, analytical methods and
their associated technologies have advanced
rapidly, to the point where it has become
challenging to stay up-to-date with new
developments.
In their book entitled ‘‘Vitamin Analysis for
the Health and Food Sciences, Second Edi-
tion’’, authors Ronald R. Eitenmiller, Lin Ye,
and W.O. Landen, Jr. provide a comprehen-
sive summary of the various methods avail-
able for vitamin analysis in foods,
supplements, and pharmaceuticals. Overall,
this book presents clear, relevant, and current
information specific to each of the vitamins
and is a valuable reference for the nutritional
scientist.
The information in the book is presented in
a well-organized, logical, and consistent
manner. Each chapter is structured uniformly
under the same headings (i.e. Review,
Those teaching food engineering or food
processing courses will recognize the need
for discipline and structure in problem solv-
ing. ‘‘Math Concepts for Food Engineering’’
provides instructors with a much-needed re-
source to which they can refer students
whose lack of problem solving experience
may be hindering their academic progress.
Each of the food engineering topics in
chapters 6 through 11 is covered in a clear
and non-intimidating manner. Well-chosen
examples convey the connection of the chap-
ter topic to ‘‘real world’’ situations, rather
than using somewhat artificial problems that
may lead students to wonder about the true
applications of such topics.
Summary comments
As state previously, this is a most impressive
book. It should be recommended to all food
engineering students who need assistance
Properties, Methods, Method Protocols). The
chapters begin with an overview of the vita-
min including its history, biological function,
indicators of nutritional status, dietary sour-
ces, and dietary reference intakes. The au-
thors provide background information that
is brief yet concise, and directly pertinent to
the reader and field.
Next, the chemistry of the vitamin is dis-
cussed, including its properties (physical,
chemical, spectral), nomenclature, stability,
and bioavailability. These topics are de-
scribed in sufficient detail so as to emphasize
their (often overlooked) importance in analyt-
ical chemistry and, more importantly, to pro-
vide a quick reference for analysts at the
bench.
The remainder of each chapter deals with
the primary focus of the book e vitamin anal-
ysis methodologies. The authors review the
various methods available to extract and
quantify each vitamin, including classical,
handbook, and regulatory methods. Several
of these traditional methods are still com-
monly used, accepted internationally, and
maintain significant regulatory status; there-
fore, their inclusion contributes to the value
of the book.
with problem solving, or simply wish to
sharpen their problem solving skills. While
the authors have intended it to be used by stu-
dents, a lot can be said for more experienced
food scientists and food engineers having
a copy of ‘‘Math Concepts for Food Engineer-
ing’’ on their bookshelves where it can serve
as a quick refresher for topics which have be-
come clouded over time and may come up
during the course of project-related activities.
Donald G. Mercer
Department of Food Science, University
of Guelph, Guelph, Ontario N1G 2W1,
Canada
Tel.: þ1 613 258 8336x61626;
fax: þ1 613 258 8483.
E-mail: dmercer@uoguelph.ca
Each chapter then focuses on the develop-
ment of advanced methods of vitamin analy-
sis, including liquid chromatography, gas
chromatography, spectroscopy, electrochem-
istry, chemiluminescence, and mass spec-
trometry. Consistently, the authors identify
key considerations important to analysis of
vitamins in different matrices, including sta-
bility issues, interfering compounds, extrac-
tion/clean up procedure, chromatography
parameters (column/mobile phase), detec-
tion, and quality control. Perhaps the greatest
strength of this book is its extensive docu-
mentation of methods and the way in which
the information is summarized e in neatly
laid out, easily comprehensible, and properly
referenced tables. As a testament to the com-
prehensive nature of this book, the folate
chapter tabulates 47 different LC and LCe
MS methods for the analysis of folates in
foods, pharmaceuticals, and biologicals.
Nevertheless, as with any literary work, the
book has some limitations. The book could
be improved with further critical insight on
method selection (i.e. ‘‘method of choice’’)
for each vitamin under specified conditions.
This would be especially valuable to the
bench scientist, who must often choose the
most appropriate analytical approach from
a multitude of available methods. As a sugges-
tion, the most commonly used assays could
be evaluated based on their strengths and
limitations. The following factors could be
considered: time and effort required for anal-
ysis, difficulty (i.e. technical skill required),
potential for automation, sample volume,