. . . . . . . . . . . . . . . . . . . . . . . . . . . I I I I I I I II II I I I I I I

food-processing operations. The need for computer simulation of such pro- cesses hardly needs to be emphasized in the present climate 4.

The chapters of Aseptic Processing and Packaging of Particulate Foods, in turn, review: the field; the markets for products and systems; the packaging materials; ohmic heating; the neutral aseptic system of the French company ERCA (Etudes et Rdalisation de Chaines Automatiques); microwave processing; the Dole process, microbiological as~ pects; and finally the aseptic packag- ing of liquid foods. All chapters are complete in thems~,tves but there is some duplication of content between contributors. I would have expected the book to adopt a different structure, starting with the aseptic packaging of liquids, moving on to the Dole process with its potential for particulate pro- cessing, and then providing an over- view related to food particulates. Overall, the referencing is disap- pointing, with only chapters by

N. Buchner and D.A. Joyce citing sub- stantial literature from the period 1987-1991. The presentation is con- sistently good throughout the book, but I would have expected to see more fig- ures accompanying the substantial amount of tabular data.

The book has much to offer to the technical professional, particularly the reviews on ohmic heating and microwave processing. However, the marketing professional is less well served, as only the single chapter by E.M.A. Willhoft successfully reviews the markets for aseptic products and sys- tems. I would have expected to see additional chapters on the organoleptic and nutritional aspects of aseptic pro- cessing and packaging, and the results of aseptic product market testing, for example from Sous Chef Ltd, which has produced a test range of low-acid meat and vegetable ready meals for the UK catering market.

In conclusion, both books are of a high technical standard and the respect-

ive author and editor should be con- gratulated. I strongly recommend that any process engineer involved in thermal food-processing operations obtain the book by Holdsworth. I rec- ommend that both books be added to the libraries of all tertiary-level edu- cational establishments involved in food technology, and to the in-house techni- cal reference section of all companies involved in thermal food processing.

Peter C. Mitchell University of Ulster, Magee College,

Londonderry, UK BT48 7JL.

References 1 Ball, C.O. and Olson, F.C.W. (1957)

Sterilization in Food Technology, McGraw Hill

2 Reuter, H., ed. (1989) Aseptic Packaging of Food, Technomic

3 Ohlsson, T. (1992) Food Technol. Int. Eur. 6, 49-53

4 de Alwis, A.A.P., Varley, J. and Niranjan, K. (1992) IChemE Syrup. Ser. 126, 253-262

Robotics in Meat, Fish and Poultry Processing edited by K. Khodabandehloo, Blackie, 1993. £65.00 (xii + 214 pages)ISBN 0 7514 0087 4

This book presents the reader with a review of the current status of and ongoing developments in the field of robotics in the meat, fish and poultry industries. It is written from a research background but is practical and easy to read. There are nine chapters: a general introduction precedes reviews of fish and poultry processing; these are fol- lowed by specific chapters on poultry packaging, beef cutting and deboning, and the production of pork meat. Two further chapters cover meat carcase grading and the quality analysis of meats. The book is rounded off by a study tour report. The contributors are all well-known researchers; each chap- ter is well structured and follows a con- sistent, systematic and methodical approach.

The research activities described highlight some of the key problems in the application or'robotics to fish, meat and poultry processing. One of these is the problem of replacing complex human operations such as inspection, classification and sizing; other prob-

lems are variability in the product feed and the difficulties involved in defi- nition and classification. Initially, robot manufacturers and researchers believed that they could directly transfer technol- ogy gained in the automotive industry to the food industry. However, the reviews and conclusions in this book clearly show that this has not been poss- ible, and that quite sophisticated and technologically advanced systems are required in order to meet the require- ments of the food-processing industry.

The developments in key subject areas, such as those concerned with manipulators and handling systems, cutting, vision systems and knowledge- based systems, are well presented an~ reviewed. However, it is surprising that there is little mention of neural systems and advanced non-optical methods of image formation and analysis, and the role they will play in the future.

It is disappointing that there are few references to specific manufacturing companies that are using the technol- ogies reviewed; I hope that the research

and the knowledge gained in this field will help food and equipment manufac- turers. The book could have reviewed other areas of advanced robotics, such as their application to other sectors of the food industry, as this would have given the reader a wider perspective of the subject, current developments and achievements.

The discussions and conclusions from the research, which each chapter clearly identifies, show that although some robotic systems have been im- plemented there is still some way to go before they become common- place in the meat, fish and poultry industries.

There has been, and continues to be, rapid progress in advanced robotics research due to developments in neural technology, simulation, intelligent sys- tems and improved sensors, grippers, and computer power. This may mean that this book will soon be out of date and may be all too quickly left on the shelf as a historical record. However, at present it is a must for anyone embark- ing on research in the area of advanced robotics, and for food manufacturers who are planning to introduce robotic technology in the near future.

P.J. Wallin t eatherhead Food Research Association,

Randalls Road, Leatherhead, UK KT22 7RY.

318 Trends in Food Science & Technology September 1993 IVol. 41