Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).

Submission of all types of manuscripts to Journal of Food Engineering proceeds totally online. Via the Elsevier Editorial System (EES) website for this journal ( http://ees.elsevier.com/jfoodeng) you will be guided step-by-step through the creation and uploading of the various files. The system automatically converts source files to a single Adobe Acrobat PDF version of the article, which is used in the peer review process. Please note that even though manuscript source files are converted to PDF at submission for the review process, these source files are needed for further processing after acceptance. All correspondence, including notification of the Editor's decision and requests for revision, takes place by e-mail generated by EES and via the author's homepage, removing the need for a hard copy paper trail. Authors must submit revisions via EES. All manuscripts must be addressed to the Editor-in-Chief. Any manuscript sent as an email attachment to the Editor-in-Chief will not be processed. The Editor-in-Chief reviews all manuscripts and assigns them to handling Editors to initiate peer review. The authors may be contacted by the Editor-in-Chief or the handling Editor for any required changes before a manuscript is sent to reviewers. Authors may send queries concerning the submission process, manuscript status or journal procedures to authorsupport@elsevier.com.

Questions regarding content of a proposed submission can be directed to the Editor-in-Chief:
R. Paul Singh
Professor of Food Engineering
Department of Biological and Agricultural Engineering
University of California
2042 Bainer Hall, One Shields Avenue
Davis, CA 95616, USA
E-mail:rpsingh@ucdavis.edu

Authors may wish to submit, with their manuscripts, the names and full contact details (including e-mail address) of 3 potential referees who may or may not be contacted to review the manuscript. It is expected that the authors who publish in the Journal of Food Engineering will be asked to review future manuscripts submitted to the Journal.

It is the author's responsibility to ensure that papers are written in clear and comprehensible English. Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. Language Polishing: For authors who require information about language editing and copyediting services pre- and post-submission (for which there will be a charge) please visit http://www.elsevier.com/locate/languagepolishing or contact authorsupport@elsevier.com for more information. Please note Elsevier neither endorses nor takes responsibility for any products, goods or services offered by outside vendors through our services or in any advertising. For more information please refer to our Terms and Conditions http://www.elsevier.com/termsandconditions.

Submission of a manuscript implies that it has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, it will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. If a manuscript being submitted was previously rejected by another journal, it must be substantially revised for its technical content.

A peer review system involving two or three reviewers is used to ensure high quality of manuscripts accepted for publication. The Editor-in-Chief and Editors have the right to decline formal review of the manuscript when it is deemed that the manuscript is 1) on a topic outside the scope of the Journal, 2) lacking technical merit, 3) focused on foods or processes that are of narrow regional scope and significance, 4) fragmentary and provides marginally incremental results, or 5) is poorly written. Journal of Food Engineering is a premier journal in the area of food engineering. Hence any manuscript submitted to the journal should have a clear engineering orientation. It could include engineering/design/modeling/evaluation aspects of all aspects of food from preparation to production to processing to consumption. It can also emphasize on all aspects of preservation from traditional canning, freezing, dehydration, and irradiation to more current and emerging technologies such as high pressure processing, and the use of pulsed electric fields. In the context of preservation, processing and handling of foods, all aspects related to chemistry, biochemistry, microbiology, and nutrition are welcome and acceptable. However, traditional scientific manuscripts such as those directly discussing chemistry, biochemistry, microbiology, and nutrition are inappropriate in this journal and hence should be directed to other journals which directly deal with such topics. The submitted manuscripts should have clear science content in methodology, results and discussion as opposed to being a technical report which may be more appropriate in trade journals. Appropriate scientific and statistically sound experimental designs must be included in methodology and statistics must be employed in analyzing data to discuss the impact of test variables. Moreover there should be clear evidence provided on how the given results advance the area of food engineering science and technology. Mere confirmation of existing published data is not acceptable. Manuscripts should not present progress reports; they should present results of completed works.

Original papers; review articles; case studies; short communications; reports and announcements of conferences and meetings; book reviews and letters to the Editor.

General: Most wordprocessing formats are accepted, but Microsoft Word, WordPerfect or LaTeX are preferred. Ensure that any security code/password protection that may have been incorporated into the document is removed. Always keep a backup copy of the electronic file for reference and safety. Save your files using the default extension of the program used.

Please ensure that the size of your manuscript does not exceed 1.5 MB - otherwise it becomes difficult to have your manuscript reviewed. It is not necessary to submit high resolution images for review purposes; if the manuscript is accepted for publication, higher resolution images can then be supplied.

Manuscripts must be typewritten, double-spaced with wide margins. A font size of 12 or 10 pt is required. The corresponding author should be identified (an E-mail address is mandatory - if there is a change to this e-mail contact, the author must notify the publisher as soon as possible). Full postal addresses must be given for all co-authors. Authors should consult a recent issue of the journal for style - sample copies of the journal can be obtained from the journal website http://www.elsevier.com/locate/jfoodeng. The Editors reserve the right to adjust style to certain standards of uniformity. Authors should retain a copy of their manuscript since we cannot accept responsibility for damage or loss of papers.

Paper Length: It is recommended that the size of the paper should not exceed 6000 words or about 12 printed pages, including figures and tables. On occasion, manuscripts providing a comprehensive review of a topic important to the field of food engineering will be considered that exceed the suggested word limit. Authors planning to submit a review should first consult with the Editor-in-Chief by providing an abstract of the intended review.

Abstracts: Each paper should be provided with an Abstract of about 100-150 words, stating concisely the purpose and the content of the paper. The abstract should be written as one paragraph. It should include the objectives of the study, experimental approach used, significant results obtained and major conclusions drawn from the work. It must not include a reference to literature citations or acronyms without definition.

Text: Follow this order when typing manuscripts: Title, Authors, Affiliations, Abstract, Keywords, Main text, Acknowledgements, Appendix, References, Figure Captions, Figures and then Tables. Do not import the Figures or Tables into your text. Other than the cover page, every page of the manuscript, including the title page, references, tables etc. should be numbered; however, in the text no reference should be made to page numbers. Lines must be numbered consecutively throughout the manuscript. The corresponding author should be identified with an asterisk and footnote. All other footnotes (except for table footnotes) should be identified with superscript Arabic numbers.
Title: The title of the paper should unambiguously reflect its contents. Where the title exceeds 70 characters a suggestion for an abbreviated running title should be given.

Introduction: Introduction should be brief and specific to the topic of your research. It should include citations of published papers that are most relevant to the work. It must not include description of processes, procedures, or mathematical expressions that are readily available in textbooks or review papers. Introduction section should emphasize on the originality of your work and how it contributes to new information. Introduction section should not exceed 3-4 paragraphs (one to two pages maximum), it should conclude with a list of key objectives of the reported work. The introduction should not describe or outline other sections of the manuscript.
Materials and Methods: If any devices or instruments are used to obtain experimental data then provide the name of the manufacturer, model, city, state or country in parenthesis. Provide sufficient experimental detail that will allow your experiment to be repeated at another location. If a widely available published procedure is used in its entirety then provide the citation without repeating all the detailed steps. If small changes are made to a published methodology, provide the original reference and elaborate mainly on modifications made by providing appropriate justification. The statistical design employed to obtain experimental data must be clearly indicated with reference to the number of replicates used. If statistical software is used then provide the name and version of the software. Experimental design should include a quantitative discussion of the experimental uncertainty.
Equations and variables: All equations should be centered and sequentially numbered. All variables used in the manuscript should be fully defined in a nomenclature section at the start of the paper only.

Units: The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added in parentheses. Temperatures should be given in degrees Celsius. The unit 'billion' (10⁹ in America, 10¹² in Europe) is ambiguous and should not be used.

References: All publications cited in the text should be presented in a list of references following the text of the manuscript. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list.
All citations in text should refer to:
1. Single author: the author's name (without initials, unless there is ambiguity) and the year of publication;
2. Two authors: both authors' names and the year of publication;
3. Three or more authors: first author's name followed by et al. and the year of publication.
Citations may be made directly (or parenthetically). Groups of references should be listed first alphabetically, then chronologically.
Examples: "as demonstrated (Allan, 1996a, 1996b, 1999); Allan and Jones, 1995). Kramer et al. (2000) have recently shown...."
The list of references should be arranged alphabetically by authors' names, then further sorted chronologically if necessary. More than once reference from the same author(s) in the same year must be identified by the letters "a", "b", "c" etc., placed after the year of publication. References should be given in the following form:

Kumbhar, B.K., Agarwal, R.S., & Das, K. (1981). Thermal properties of fresh and frozen fish. International Journal of Refrigeration, 4(3), 143-146.
Machado, M.F., Oliveira, F.A.R., & Gekas, V. (1997). Modelling water uptake and soluble solids losses by puffed breakfast cereal immersed in water or milk. In Proceedings of the Seventh International Congress on Engineering and Food, Brighton, UK.
Neter, J., Kutner, M.H., Nachtsheim, C.J., & Wasserman, W. (1966). Applied linear statistical models (4th ed., pp. 1289-1293). Irwin, Chicago.
Thomson, F. M. (1984). Storage of particulate solids. In M. E. Fayed, L. Otten (Eds.), Handbook of powder science and technology (pp. 365-463). Van Nostrand Reinhold, New York.
Citing and listing of web references. As a minimum, the full URL should be given. Any further information, if known (author names, dates, reference to a source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or can be included in the reference list.

Photographs, charts and diagrams are all to be referred to as "Figure(s)" and should be numbered consecutively in the order to which they are referred. They should accompany the manuscript, but should not be included within the text. All illustrations should be clearly marked with the figure number and the author's name. All figures are to have a caption. Captions should be supplied on a separate sheet.

If, together with your accepted article, you submit usable colour figures then Elsevier will ensure, at no additional charge, that these figures will appear in colour on the web (e.g., ScienceDirect and other sites) regardless of whether or not these illustrations are reproduced in colour in the printed version. For colour reproduction in print, you will receive information regarding the costs from Elsevier after receipt of your accepted article. Please note: Because of technical complications which can arise by converting colour figures to 'grey scale' (for the printed version should you not opt for colour in print) please submit in addition usable black and white prints corresponding to all the colour illustrations.

Preparation of electronic illustrations
General points
• Make sure you use uniform lettering and sizing of your original artwork.
• Save text in illustrations as "graphics" or enclose the font.
• Only use the following fonts in your illustrations: Arial, Courier, Helvetica, Times, Symbol.
• Number the illustrations according to their sequence in the text.
• Use a logical naming convention for your artwork files.
• Provide all illustrations as separate files.
• Provide captions to illustrations separately.
• Produce images near to the desired size of the printed version.
A detailed guide on electronic artwork is available on our website: http://www.elsevier.com/artworkinstructions You are urged to visit this site.

Tables: Tables should be numbered consecutively and given a suitable caption and each table typed on a separate sheet. Footnotes to tables should be typed below the table and should be referred to by superscript lowercase letters. No vertical rules should be used. Tables should not duplicate results presented elsewhere in the manuscript (e.g. in graphs).

Preparation of Supplementary Data

Elsevier now accepts electronic supplementary material (e-components) to support and enhance your scientific research. Supplementary files offer the Author additional possibilities to publish supporting applications, movies, animation sequences, high-resolution images, background datasets, sound clips and more. Supplementary files supplied will be published online alongside the electronic version of your article in Elsevier Web products, including ScienceDirect: http://www.sciencedirect.com. In order to ensure that your submitted material is directly usable, please ensure that data is provided in one of our recommended file formats. Authors should submit the material in electronic format together with the final version of the article and supply a concise and descriptive caption for each file. For more detailed instructions please visit our artwork instruction pages at http://www.elsevier.com/artworkinstructions.

When your manuscript is received at the Publisher it is considered to be in its final form. Proofs are not to be regarded as 'drafts'. One set of page proofs in PDF format will be sent by e-mail to the corresponding author, to be checked for typesetting/editing. No changes in, or additions to, the accepted (and subsequently edited) manuscript will be allowed at this stage. Proofreading is solely your responsibility. A form with queries from the copy editor may accompany your proofs. Please answer all queries and make any corrections or additions required. The Publisher reserves the right to proceed with publication if corrections are not communicated. Return corrections within two working days of receipt of the proofs. Should there be no corrections, please confirm this. Elsevier will do everything possible to get your article corrected and published as quickly and accurately as possible. In order to do this we need your help. When you receive the (PDF) proof of your article for correction, it is important to ensure that all of your corrections are sent back to us in one communication. Subsequent corrections will not be possible, so please ensure your first sending is complete. Note that this does not mean you have any less time to make your corrections, just that only one set of corrections will be accepted. Proofs are to be e-mailed to the Log-in Department at proofcorrections@elsevier.com.


The corresponding author, at no cost, will be provided with a PDF file of the article via e-mail. The PDF file is a watermarked version of the published article and includes a cover sheet with the journal cover image and a disclaimer outlining the terms and conditions of use. Additional offprints and copies of the issue can be ordered at a specially reduced rate using the order form sent to the corresponding author after the manuscript has been accepted. Orders for reprints will incur a 50% surcharge.

Upon acceptance of an article, authors will be asked to transfer copyright (for more information on copyright see http://authors.elsevier.com). This transfer will ensure the widest possible dissemination of information. A letter will be sent to the corresponding author confirming receipt of the manuscript. A form facilitating transfer of copyright will be provided. If excerpts from other copyrighted works are included, the author(s) must obtain written permission from the copyright owners and credit the source(s) in the article. Elsevier has preprinted forms for use by authors in these cases: contact Elsevier Ltd., Global Rights Department, The Boulevard, Langford Lane, Oxford, OX5 1GB, UK; phone: (+44) 1865 843830, fax: (+44) 1865 853333, e-mail: permissions@elsevier.com



Authors can keep a track on the progress of their accepted article, and set up e-mail alerts informing them of changes to their manuscript's status, by using the "Track a Paper" feature http://www.elsevier.com/trackarticle. Other questions or queries will also be dealt with via the website http://authors.elsevier.com. Contact details for questions arising after acceptance of an article, especially those relating to proofs, are provided when an article is accepted for publication.

• All lines in the text are consecutively numbered.
• Page length does not exceed 6000 words
• Statistical design for the experimental work is clearly described
• Where applicable, figures contain error bars for experimental results
• Format of the text meets the Journal requirements
• Citations in the text and the references list have been cross-checked. All names given in the references have been carefully checked for spellings
• The manuscript has been proof-read by a person other than the authors with technical knowledge to check for writing and English quality.

Journal of Food Engineering carries no page charges