List of Tables, p. xxi

Color Section, p. xvi

Introduction, p. 1

1. Engineering Properties of Foods, p. 25
G. V. Barbosa-Cánovas and P. Juliano, Washington State University, USA
M. Peleg, University of Massachusetts, USA

1.1. Thermal Properties of Foods, p. 45
Jorge E. Lozano, Plapiqui (UNS-CONICET), Argentina

1.2. Electrical Properties, p. 65
H. Zhang, USDA Agricultural Research Service, USA

1.3. Optical Properties of Foods, p. 73
L. Durán and C. Calvo, IATA-CSIC, Valencia, Spain

1.4. Mechanical Properties of Foods, p. 87
M. Shafiur Rahman, Sultan Qaboos University, Muscat, Sultanate of Oman

1.5. Physical Properties of Food Powders, p. 105
Micha Peleg, University of Massachusetts, USA

1.6. Particle Size Distribution in Food Powders, p. 119
G. V. Barbosa-Cánovas , H. Yan and F. Harte, Washington State University, Pullman, WA, USA

1.7. Food Microstructure, p. 131
José M. Aguilera, Universidad Católica de Chile

2. Thermodynamics in Food Engineering, p. 143
J. Welti-Chanes, Universidad de las Américas-Puebla, México
H. Mújica-Paz, Universidad Autónoma de Chihuahua, México
A. Valdez-Fragoso, Universidad Autónoma de Chihuahua, México
F. Vergara-Balderas, Universidad de las Américas, Puebla, México
L. Ríos, Universidad de las Américas, Puebla, México

2.1. Colligative Properties of Foods, p. 163
J. Welti-Chanes, Universidad de las Américas, Puebla, México
M.S. Tapia, Universidad Central de Venezuela, Venezuela
S.M. Alzamora, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Argentina
E. Palou, Universidad de las Américas, Puebla, México
A. López-Malo, Universidad de las Américas, Puebla, México
F. Vergara-Balderas, Universidad de las Américas, Puebla, México

2.2. Phase Transitions, p. 177
Y.H. Roos, University College, Cork, Ireland

2.3. Surface Phenomena, p. 191
Ganesan Narsimhan, Purdue University, USA

2.4. Kinetics of Chemical Reactions in Foods, p. 215
R.P. Cavalieri and J.I. Reyes De Corcuera, Washington State University

2.5. Cycles and Refrigeration, p. 241
G. V. Barbosa-Cánovas , F. Harte and F. San Martín, Washington State University, USA

3. Food Rheology and Texture, p. 253
M.A. Rao, Cornell University, Geneva, NY, USA

3.1. Newtonian and Non-Newtonian Flow, p. 259
Albert Ibarz, Departament de Tecnologia d’Aliments (Universitat de Lleida), Spain
Elena Castell-Perez, Texas A&M University, USA
Gustavo V. Barbosa-Cánovas , Washington State University, Pullman, USA

3.2. Viscoelasticity, p. 285
A. Tecante, Universidad Nacional Autónoma de México, México

3.3. Squeezing and Elongational Flow, p. 305
Carlos M. Corvalan and Osvaldo H. Campanella, Purdue University, West Lafayette, IN, USA

3.4. Food Suspensions, p. 323
L. P. Martínez-Padilla, Universidad Nacional Autónoma de México, México

3.5. Food Emulsions, p. 339
A. Chiralt, Universidad Politécnica de Valencia (Spain)

3.6. Constitutive Models for Food Systems, p. 355
Jozef L. Kokini and Kumar M. Dhanasekharan, Rutgers University, New Brunswick, New Jersey, USA

3.7. Solid Foods, p. 369
Gipsy Tabilo-Munizaga and Gustavo V. Barbosa-Cánovas , Washington State University, Pullman, WA, USA
Juan J. Fernández-Molina, Ezequiel Zamora University, San Carlos, Cojedes, Venezuela

3.8. Texture in Solid and Semi-Solid Foods, p. 381
Malcolm Bourne, Cornell University, Geneva, NY

3.9. Food Texture: Sensory Evaluation, p. 391
E. Costell and L. Durán, IATA-CSIC, Valencia, Spain

4. Food Process Engineering, p. 403
R. T. Toledo, University of Georgia, USA

4.1. Conventional Thermal Processing (Canning), p. 415
A. A. Teixeira, University of Florida, USA

4.2. Ohmic Heating, p. 425
S.K. Sastry, Ohio State University, USA

4.3. Food Freezing, p. 435
R. Paul Singh, University of California, Davis, USA

4.4. Concentration of Liquid Foods, p. 447
Ernesto Hernandez, Texas A&M University, College Station, TX, USA

4.5. Food Dehydration, p. 461
P. E. Viollaz, Department of Industry, University of Buenos Aires, Argentina
S.M. Alzamora, Department of Industry, University of Buenos Aires, Argentina

4.6. Food Frying, p. 479
R. Paul Singh, University of California, Davis, California, USA

4.7. Separation, p. 487
Humberto Vega-Mercado, Merck & Co., Inc., West Point, Pennsylvania

4.8. Supercritical Extraction, p. 529
T. M. Jonin, L. P. Adjadj and S.S.H. Rizvi, Cornell University, USA

4.9. Food Extrusion, p. 541
M. V. Karwe, Cook College, Rutgers University, New Jersey, USA

4.10. Crystallization, p. 561
R. W. Hartel, Department of Food Science, University of Wisconsin, USA

4.11. Nonthermal Processing of Foods and Emerging Technologies, p. 575
G. V. Barbosa Cánovas, M. M. Góngora-Nieto and J. J. Rodriguez, Washington State University, USA
B. G. Swanson, Washington State University, USA

4.12. Hurdle Technology, p. 595
L. Leistner, Federal Centre for Meat Research, Germany

4.13. Food Fermentation, p. 607
Pedro Wesche-Ebeling and Jorge Welti-Chanes, Universidad de las Américas, México

4.14. Food Powder Processing, p. 629
E. Ortega-Rivas, University of Chihuahua, Mexico

4.15. Food Mixing, p. 659
K. Niranjan, University of Reading, United Kingdom

4.16. Food Packaging, p. 669
R. Catalá and R. Gavara, Instituto de Agroquímica y Tecnología de Alimentos. CSIC. Paterna, Valencia, Spain

5. Food Plant Design, p. 683
J. Peter Clark, Oak Park, Illinois, USA

5.1. Food Process Design, p. 697
J. Peter Clark, Oak Park, Illinois, USA

5.2. Food Process Modeling, p. 707
Ashim K. Datta, Cornell University, USA
Jeff Rattray, Purdue University, USA

5.3. Process Instrumentation and Control, p. 721
Rosana G. Moreira, Texas A&M University, USA

5.4. Software for Food Engineering Applications, p. 735
J. Bon, Polytechnic University of Valencia

5.5. Automation of Food Processing, p. 745
S. Gunasekaran, University of Wisconsin-Madison, USA

5.6. The Sanitary Design and Construction of Food Production Facilities, p. 759
John A Troller, John A. Troller Consulting Inc., Cincinnati, Ohio, USA

5.7. Food Waste, p. 775
Shulin Chen, Washington State University, Pullman, WA, USA