Content

1.Review of Mathematical Principles and Application in Food Processing 1

2.Units and Dimensions 51

3.Material Balances 65

4.Gases and Vapors 105

5.Energy Balances 125

6.Flow of Fluids 153

7.Heat Transfer 223

8.Kinetics of Chemical Reactions in Foods 285

9.Thermal Process Calculations

10.Refrigeration 379

11.Evaporation 413

12.Dehydration 431

13.Physical Separation Processes 475

14.Extraction 513