Undergraduate and graduate textbook covering fluid flow in food processing, energy for food processing, heat flow in food processing, preservation processes, refrigeration, freezing, evaporation, psychrometries, mass transfer, membrane separation, and dehydration.

Citation: Singh, R. and Heldman, D., Introduction to Food Engineering, 3rd Edition, Elsevier (2001). ISBN 978-0-12-646384-2.

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