Zacharias B. Maroulis, George D. Saravacos

• Transport properties of simple fluids; structure of foods and food products; rheological properties of fluid foods; thermal conductivity and diffusivity of food materials; heat transfer coefficients in food systems; transport of water in food materials; transport of other small molecules in food materials; permeability of small molecules in food systems; mass transfer coefficients in food systems.

". . .a useful reference work that ought to appear on the shelves of libraries. "---Institute of Food Science and Technology". . .enshrines so much of the thinking and philosophy of contemporary food engineering. . ..a splendid basis for an extensive treatise on the subject."---IChemE