Hulya Dogan and Jozef L. KokiniRicardo Villota and James G. HawkesYrjo H. RoosM.A. RaoR. Paul SinghDennis R. HeldmanBengt Hallstrom and Vassilis Gekas and Ingegerd Sjoholm and Anne Marie RomulusKen R. Morison and Richard W. HartelMunir CheryanMartin R. Okos and Osvaldo Campanella and Ganesan Narsimhan and Rakesh K. Singh and A.C. WeitnauerArthur TeixeiraLeon Levine and Robert C. MillerJohn M. KrochtaErwin A. Plett and Albrecht Grasshoff

Chapter 1 Rheological Properties of Foods	p. 1
Chapter 2 Reaction Kinetics in Food Systems	p. 125
Chapter 3 Phase Transitions and Transformations in Food Systems	p. 287
Chapter 4 Transport and Storage of Food Products	p. 353
Chapter 5 Heating and Cooling Processes for Foods	p. 397
Chapter 6 Food Freezing	p. 427
Chapter 7 Mass Transfer in Foods	p. 471
Chapter 8 Evaporation and Freeze Concentration	p. 495
Chapter 9 Membrane Concentration of Liquid Foods	p. 553
Chapter 10 Food Dehydration	p. 601
Chapter 11 Thermal Processing of Canned Foods	p. 745
Chapter 12 Extrusion Processes	p. 799
Chapter 13 Food Packaging	p. 847
Chapter 14 Cleaning and Sanitation	p. 929
Appendix	p. 977
Index	p. 1009