chapter 1 Food Properties: An Overview -- chapter 2 Water Activity Measurement Methods of Foods -- chapter 3 Data and Models of Water Activity. I: Solutions and Liquid Foods -- chapter 4 Data and Models of Water Activity. II: Solid Foods -- chapter 5 Freezing Point: Measurement, Data, and Prediction -- chapter 6 Prediction of Ice Content in Frozen Foods -- chapter 7 Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements -- chapter 8 Glass Transition Data and Models of Foods -- chapter 9 Gelatinization of Starch -- chapter 10 Crystallization: Measurements, Data, and Prediction -- chapter 11 Sticky and Collapse Temperature: Measurements, Data, and Predictions -- chapter 12 State Diagrams of Foods -- chapter 13 Measurement of Density, Shrinkage, and Porosity -- chapter 14 Data and Models of Density, Shrinkage, and Porosity -- chapter 15 Shape, Volume, and Surface Area -- chapter 16 Specific Heat and Enthalpy of Foods -- chapter 17 Thermal Conductivity Measurement of Foods -- chapter 18 Thermal Conductivity Data of Foods -- chapter 19 Thermal Conductivity Prediction of Foods -- chapter 20 Thermal Diffusivity of Foods: Measurement, Data, and Prediction -- chapter 21 Measurement of Surface Heat Transfer Coefficient -- chapter 22 Surface Heat Transfer Coefficients with and without Phase Change -- chapter 23 Surface Heat Transfer Coefficient in Food Processing -- chapter 24 Acoustic Properties of Foods.