Another chapter provides similar in- formation for mushrooms.

A number of chapters describe very specific and recently developed tech- nical information. These would in- clude the two chapters: 'GC/MS (gas chromatography/mass .~pectrometry) analysis of clove essential oils' and 'Mass spectra of some natural and synthetic flavor and fragrance com- pounds', which lists 49 mass spec- tra of compounds, some of which have not previously been published. Whenever analytical techniques are referenced, the methodology, appar- atus and procedures are adequately described.

A number of handy charts and tables may be found within the book. The inside front and back covers con- tain a 'Spice reference chart' re- printed with permission from the American Spice Trade Association. Pages 137-143 list 'Botanicals gener- ally recognized as safe' (GRAS) by the US Food and Drug Administration. In addition, an entire chapter provides a detailed tabulation of 'acceptable' (according to the Flavor and Extract Manufacturers" Association) levels of flavoring materials.

Overall, Spices, Herbs and Edible Fungi may be described in two ways: first, as a general overview of botan-

ical~ and their function as food en- hancers; and second, as a collection of specific technical data with numer- ous supportive references. In either case, the content is informative, accu- rate, concise and sometimes amusing. I caution the reader, however, to carefully examine the contents list or subject index to be sure that this book meets his/her needs and expec- tations.

Ore~ P. Hanas McCormick & Company, Inc.,

204 Wight Avenue, Hunt Valley,

MD21031 1599, USA.

Over i~s 105-year history, the Cane Sugar Handbook has become an estab- lished institution in the cane sugar in- dustry. Few organizations or people associated with the industry would either not own or not have access to a copy of the book. For people outside the industry, the Cane Sugar Handbook has often provided an im- mediate and authoritative answer to general sugar enquiries.

Any review of a new edition of a long-established technical handbook needs to address two issues. First, there is the inevitable comparison between the new edition and its pre- decessor. What changes and what improvements have been made are typical of the questions that are likely to be asked by potential users of the book.

Second, and more important, is the content of the book itself. Irrespec- tive of its history and reputation, is the 12th edition a useful book in its own right? Is the information current, and have the authors captured the changes that have occurred in cane sugar technology since the publi- cation of the 11 th edition?

Some of the differences between the 1 lth (1985) edition ~ and the cur- rent one are clear. There is substan- tially more material - the authors claim a 40% increase over the pre- vious edition. The new edition's chapters have been rearranged to separate material covering the raw sugar milling process from that on cane sugar refining. This separation of milling and refining processes allows a more logical presentation of informat;on. At the same time, the

Cane Sugar Handbook (12th edn) James C.P. Chen and C.C. Chou, John Wiley & Sons, 1993. £160.50 (1090 pages)

ISBN 0 471 53037 9

section on 'Production and process controls' has been substantially en- larged.

The authors have pointed out the need for more information about cane sugar refining to reflect recent industry trends. While there is new and useful material on sugar drying and conditioning, specialty sugar pro- duction and plant maintenance, the treatment of some important refining process stages such as clarification and decolourization is less detailed than expected for a handbook such as this. It is not always convenient to refer back to the previous edition for more detail as is sometimes suggested in this new handbook.

There are disappointments also in the standard of reproduction of a number of diagrams, particularly where supporting text is involved. For example, the continuous centrifugal arrangement and text on p. 96, and the pneumatic handling diagram on p. 508 are both below the stan- dard expected of a handbook of this standing. There are similar examples througho:~t the book, perhaps reflect- ing a decision to minimize overall production costs. There are also some incongruities and duplications; for example, the description of the long raw sugar conveyor belt at Lucinda in Queensland, Australia on p. 340 in

the raw sugar section is repeated on p. 521 in the refined sugar section. The section on shipment of refined sugar in bulk omits any mention of the developing BIBO (bulk-in-bag- out/bulk-in-bulk-out) ship technology. This technology is likely to chaage the conventional view about !ocating refineries close ~'o major markets rather than close to the raw sugar production source.

The most impressive part of the new handbook is the enlarged 'Production and process controls" section. The authors have rightly pointed out the recent industry emphasis on the production cost con- trol and increased productivity in both raw sugar factories and refiner- ies. New chapters on refinery loss control, energy conservation and total quality management all reflect these important industry trends, while pre- senting information that can be used in day-to-day operations. The ma- terial on refinery automation and process control describes the search for produdivity gains and what can be achieved through a distributed control system. However, readers should remember that this is a con- tinually developing area, and what is 'state of the art' in 1993 may well be overtaken by a newer system in a few years.

Trends in Food Science & Technology October 1994 [Vol. 5] 337

Book Reviews

The last section of the book con- meeting the aim expressed in the have high expectations of the 12th tinues the development of the valu- foreword - 'the reader will be fully edition. They should find those ex- able 'Analytical procedures' section informed about the latest technology pectations met in the day-to-day use of earlier editions. The 12th edition and management techniques in the of this 12th edition. also includes a useful review of the raw house as well as the refinery'. applications of current instrumental Overall, the new material, both from Peter Field methods, including high-performance their own resources and from special- gefinedSugars, CSR Limited, Bowman Street, liquid chromatography (HPLC), ion ist authors, has been effectively mar- Pyrmont, NSW2009, Australia. chromatography and near-infrared re- shailed into a better arrangement. As flectance, a result, the 12th edition continues as

Despite the shortcomings men- a useful, practical handbook. Reference tioned above, it is clear that Chen Finally, people who have used pre- t Chen, l.C.P. (1985)Meade-ChenCaneSugar and Chou have largely succeeded in vious editions of the handbook will Handbook lllthedn),JohnWiley& Sons

Quality Assurance in Seafood Processing: A P, actzcut uutae A.D. Bonnell, Chapman 8, Hall, 1994. £47.50 (xiii + 208 pages) ISBN 0 442 00879 1

This excellent book is written in a seafood products are safe, whole- simple and easily understood style, some and profitable to the processors. and will be of value as a practical The book contains 11 chapters, guide to practitioners of quality as- six appendices and an index. The surance and quality control in the author has succeeded in outlining seafood industry. This book is also and elaborating the practical items suitable as a text book for an intro- that should be considered as part of ductory level college course on qual- the design, development and imple- ity assurance in seafood processing, mentation of a fully integrated quality

The author draws upon his knowl- program. In the introductory chapter, edge of the Canadian seafood pro- the author differentiates between the cessing industry to accurately portray quality control and quality assurance the roles and responsibilities of qual- functions, and makes a strong case ity assurance and quality control pro- that the production of high-quality fessionals to ensure that processed seafoods and high profitability can go

hand in hand for seafood processors. In Chapter 2, an organizational struc- ture is outlined to establish an effec- tive quality program and a case made in favor of following the mindset of process control in place of product control as a means to attain safety, quality, consistency and profitability. In addition, all the key elements of a quality program, including the defi- nition of the final product (Chapter 3), the sanitation considerations of pro- cessing plants (Chapter 6), recording and reporting procedures (Chapter 9) and the practical implementation of the quality program on the plant floor (Chapter 11 ), are presented.

I strongly recommend this book as a must for all practitioners of seafood quality assurance and control.

H. Thola Rich-Seapak Corp., PO Box 667,

St 5imons Island, GA 31522, USA.

Cheese Held and Factors Affecting its Control International Dairy Federation, 1994. Belg. Fr. 4000.00 (540 pages) ISBN 93 9098 013 5

This publication comprises the pro- in his foreword, D.B. Emmons ceedings of an International Dairy describes the monograph and the pro- Federation (IDF) seminar held in ceedings together as 'The most corn- Cork, Ireland in April 1993. The sen]- prehensive summary of information inar was intended to develop the on factors affecting cheese yield and discussion on cheese yield initiated its control that is available at this time', by the publication, in 1993, of the and there is no reason to dispute this. IDF monograph Factors Affecting the The seminar was divided into 11 Yield of Cheese'. topics with overview papers for eight

of them. All of the overview papers and 54 of the 64 contributed papers are reproduced in the proceedings. Many of the authors have international reputations for their work on cheese.

The topics covered range from those of interest to the food scientist, through those that are pertinent to the milk producer, the cheese technol- ogist and the cheese plant manager.

The scientific section covers the transfer of milk components, particu- larly protein, into cheese, and how accurate calculations may be made of the expected yield of cheese from a given quantity and composition of milk. Methods of analysis of milk and cheese, particularly for determining

338 Trends in Food Science & Technology October 1994 [Vol. 51