chapter 1 Introduction to Unit Operations:Fundamental Concepts -- chapter 2 Unit Systems: Dimensional Analysis and Similarity -- chapter 3 Introduction to Transport Phenomena -- chapter 4 Molecular Transport of Momentum, Energy, and Mass -- chapter 5 Air–Water Mixtures -- chapter 6 Rheology of Food Products -- chapter 7 Transport of Fluids through Pipes -- chapter 8 Circulation of Fluid through Porous Beds: Fluidization -- chapter 9 Filtration -- chapter 10 Separation Processes by Membranes -- chapter 11 Thermal Properties of Food -- chapter 12 Heat Transfer by Conduction -- chapter 13 Heat Transfer by Convection -- chapter 14 Heat Transfer by Radiation -- chapter 15 Thermal Processing of Foods -- chapter 16 Food Preservation by Cooling -- chapter 17 Dehydration -- chapter 18 Evaporation -- chapter 19 Distillation -- chapter 20 Absorption -- chapter 21 Solid-Liquid Extraction -- chapter 22 Adsorption and Ionic Exchange.