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ELEMENTS OF FOOD ENGINWING. 2 AND 3
VOLUMES
Milton E. Parker, Consulting Food Engineer, Ellery H. Harvey formerly Professor of Food Engineering, and E. S. Stateler, formerly Professional Lecturer in Food Engineering, Illinois Institute of Technology. Reinhold Publishing Corp., New York, 1954. 360 pp. Illustrated. 16 X 23.5 cm. $8.50. Vol. 2: vi 241 pp. Illustrated. 16 X 23.5 cm. $6.75. Vol. 3: v
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THESEtwo volumes develop the details of unit operations applied to food processing as outlined in the first volume of this series. Section 1 deals with assembly of rsw materials under Materials Handling and Separating. The preparation of raw materials is divided in Section 2 into Cleaning, Separating, Disintegrating, and Pumping. The conversion of raw materials, Section 3, involves Mixing, Heat Exchange--Heating Applications-Refrigerating Applications, Evaporating and Distilling, Dehvdration and Drvine. and Controlline. The treatment of
made bv the staole versions. es~eciallvin blendine with other
under trade names, is given, while separate chapters discuss the individual fibers under the caption Trade Names. The reviewer believes that s, pr&is, organizing the data into ( I ) vinyl and acrylic fibers, (2) polyamide fibers, and (3) polyester fibers, etc., and discussing the proprietary fibers under these general headings would reduce redundancies and improve rlnritv
and the patent structure established, errors are prone to occur in the dsta presented. Some of these could have been corrected by submission of the manuscript to the respective fiber producers. Evidence of this is found in the statement, "It is evident 'X-51' has been spun from the melt. . . ." The statement, "The felting ," is not in process of wool is entirely due to the scale system. accord with the opinion of authorities on this subject. One understands the author's defense of wool in the statements: "Most likely, in 6fty years time, it will still he true to say there is nothing like wool," and "It will prabably be a long time indeed before an artificial fiber which is a. good match for wool can be made." Wool is an important faotor in the textile economy of Britain, hut these statements would seem to be more germane to the wool industry than to scientists doing research on fibers made from synthetic polymers. The new edition will be found useful by a wide range of readers as a source, within the covers of one book, of information on man-made fibers. A need exists for a book containing the general scope of information presented; but it is hoped that the next edition will present a more authoritative and balanced account of the new fibers and that the author's viewpoint will be entirely objective.
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asyembled a valuable mass of informaxion concerning the application of unit operations to specific food processes. The choice of equipment is made easier by discussion of the advantages and disadvantages each offers for particular jobs. The approach used is apt to prove disappointing to the engineer though it should be useful to one newly introduced to the food industry. Study of unit operations as developed in these volumes will serve to acquaint the food technologist with the existence of problems the solution of which must be sought in more thorough engineering treatment. As a text for college students this series of three volumes should furnish 8. good introduction to engineering and technical problems which the eraduate will encounter w o n entering the food mocessing industry. A few minor errors were noted b i t are not of material consequence. The illustrations are profuse and add a great deal to the value of text. For the smaller food manufacturer without specially trained technical st,aff,this presentation of the elements of unit opera'ions as applied in the industry can serve wcll to orient him to his needs for further engineering guidance.
J. B. QUIG E.I. nn Posr DE NEMOURB 8. COMPANY W~LMIN~TO DN E, L A W ~ E
JOAN H. NAlR
Taouns J. LIPTOW, INC. H o s o ~ e nS . aw Jmaer
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G. Brooks King, Professor of Chemistry, The State College of Washington, and William E. Caldwell, Professor of Chemistry and Chemical Engineering, Oregon State College. Second edi589 pp. tion. American Book Company, New York, 1954. viii SS figs. 3 7 tables. 14 X 22 cm. $4.50.
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ARTIFICIAL FIBRES
R. W. Moncrieff. Second edition. John Wiley & Sans, Inc.. New Yo& 1954. xii
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THE FUNDAMFWTALS OF COLLEGE CHEMISTRY
144figs. 14.5 X 22 om. $6.
THE word "artiftcial" 88 applied to fibers has a different connotation in England than in America, thus explaining its use. There is a stigma associated with the word "artificial" in the United States. A title more consonant with scientific progress and, a t the same time, having wider appeal would be desirable. The original edition has been expanded to cover the developments in the field of man-made fibers in recent years and the author has tried to delineate the salient properties of each fiber. Most of the additional information relates to new man-made fibers, the new methods of dyeing required, and the great strides 29
A REVIEW of the f i s t edition is to be found in THIS JOURNAL (26,571 (1949)). This new edition is improved by various additions to the text. The electronic configuration of atoms is described in greater detail, and differences in properties between elements are explained in terms of atomic size and structure. A brief discussion of complex salts, several pages more on radicactivity and nuclear changes, and an additional page on electrode potentials me further examples of additions to the text. The solution of gas-law problems by substitution in formulas is still encouraged, hut in the new edition examples are d m given showing how the solution may be obtained by common sense, without recourse to formulas. This is a step in the right direction. The
