Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterpris

Albert Ibarz, Gustavo V. Barbosa-Canovas

Introduction to Unit Operations. Unit Systems, Dimensional Analysis, and Similarities. Introduction to Transport Phenomena. Momentum, Energy, and Mass Transfer. Macroscopic Balances. Physicochemistry of Food Systems. Mass Transfer. Air-Water Interactions. Water Activity. Mechanical Properties. Thermal Properties of Food. Optical Properties of Foods. Rheology of Food Products. Electrical Properties of Foods. Physical and Chemical Properties of Food Powders. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Refrigeration. Thermal Processing of Foods. Emerging Technologies in Food Processing. Concentration. Dehydration. Dehydration. Hygienic Design of Food Processes. Packaging of Foods. Appendix. References. Index.