Chapter 1 Rheological Properties of Foods&Hulya Dogan and Jozef L.Kokini 1
Chapter 2 Reaction Kinetics in Food Systems&Ricardo Villota and James G.Hawkes 125
Chapter 3 Phase Transitions and Transformations in Food Systems&Yrjo H.Roos 287
Chapter 4 Transport and Storage of Food Products&M.A.Rao 353
Chapter 5 Heating and Cooling Processes for Foods&R.Paul Singh 397
Chapter 6 Food Freezing&Dennis R.Heldman 427
Chapter 7 Mass Transfer in Foods&Bengt Hallstrom，Vassilis Gekas，Ingegerd Sjoholm，and Anne Marie Romulus 471
Chapter 8 Evaporation and Freeze Concentration&Ken R.Morison and Richard W.Hartel 495
Chapter 9 Membrane Concentration of Liquid Foods&Munir Cheryan 553
Chapter 10 Food Dehydration&Martin R.Okos，Osvaldo Campanella，Ganesan Narsimhan，Rakesh K.Singh，andA.C.Weitnauer 601
Chapter 11 Thermal Processing of Canned Foods&Arthur Teixeira 745
Chapter 12 Extrusion Processes&Leon Levine and Robert C.Miller 799
Chapter 13 Food Packaging&John M.Krochta 847
Chapter 14 Cleaning and Sanitation&Erwin A.Plett and Albrecht Gra？hoff 929
Appendix 977
Index 1009