This book covers fluid flow, heat transfer, mass transfer and applications of this knowledge in unit operations in food and chemical industries. It is written as a textbook for undergraduate students, which fills the gap in the area of food engineering operations. There are numerous practical examples, problems and figures in the book to help students understanding the concepts in a better way. Physical properties of many food materials are also given in this book, which are not provided in most of the books in this area.

The book can be taught in a sequence of three fundamental and two design courses in undergraduate programs of Food Engineering Departments. This book will also be a reference for other engineering courses for both undergraduate and graduate students. Besides food engineering students, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, Chemical Engineering and Agricultural Engineering.

(From the Introductory Bulletin)