chapter 1 I. Introduction -- chapter 2 I. Introduction -- chapter 3 Rheological Properties of Solid Foods / chapter 4 Thermal Properties of Unfrozen Foods / chapter 5 Thermal Properties of Frozen Foods / chapter 6 Properties Relevant to Infrared Heating of Foods / chapter 7 Thermodynamic Properties of Foods in Dehydration / chapter 8 Mass Transfer Properties of Foods / chapter 9 Physicochemical and Engineering Properties of Food in Membrane Separation Processes -- chapter 10 Electrical Conductivity of Foods / chapter 11 Dielectric Properties of Foods / chapter 12 Ultrasound Properties / chapter 13 Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing -- chapter 14 Gas Exchange Properties of Fruit and Vegetables / chapter 15 Surface Properties -- chapter 16 Colorimetric Properties of Foods