part Section I Basic Principles -- chapter 1 Fundamentals of Momentum Transfer / chapter 2 Rheological Properties of Food / chapter 3 Fundamentals of Heat Transfer in Food Processing / chapter 4 Mass Transfer Basics / chapter 5 Mass and Energy Balances in Food Processing / part Section II Heat Transfer in Food Processing -- chapter 6 Fundamentals of Computational Fluid Dynamics / chapter 7 Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches / chapter 8 Heat Exchangers / chapter 9 9Chapter Thermal Phase Transitions in Food / part Section III Simultaneous Heat and Mass Transfer in Food Processing -- chapter 10 10Chapter Heat and Mass Transfer during Food Drying / chapter 11 11Chapter Mathematical Modeling Spray Dryers / chapter 12 12Chapter Modeling of Heat and Mass Transfer during Deep Frying Process / chapter 13 13Chapter Baking Process: Mathematical Modeling and Analysis / part Section IV Low Temperature Thermal Processing -- chapter 14 14Chapter Freezing, Thawing, and Chilling of Foods / chapter 15 15Chapter Food Refrigeration Aspects / chapter 16 16Chapter Heat Transfer and Air Flow in a Domestic Refrigerator / chapter 17 17Chapter Mathematical Analysis of Vacuum Cooling / chapter 18 18Chapter Airow Patterns within a Refrigerated Truck Loaded with Slotted, Filled Boxes / part Section V Non-Thermal Processing of Food -- chapter 19 19Chapter Computational Fluid Dynamics Analysis of High Pressure Processing of Food / chapter 20 20Chapter Modeling Microbial Inactivation by a Pulsed Electric Field / chapter 21 21Chapter Mathematical Modeling and Design of Ultraviolet Light Processes for Liquid Foods and Beverages / chapter 22 22Chapter Ozone Processing / part Section VI Other Thermal Processing -- chapter 23 23Chapter Computer Modeling of Microwave Heating Processes for Food Preservation / chapter 24 24Chapter Ohmic Heating in Food Processing / chapter 25 25Chapter Radio Frequency Heating of Foods / chapter 26 26Chapter Infrared Heating / chapter 27 27Chapter Impingement Thermal Processing / part Section VII Mass and Momentum Transfer in Food Processing -- chapter 28 28Chapter Membrane Processing / chapter 29 Modeling of Membrane Fouling / chapter 30 Crystallization in Spray Drying / chapter 31 Extrusion of Foods / part Section VIII Biofilm and Bioreactors -- chapter 32 Modeling of Food Biofilms: A Metabolic Engineering Approach / chapter 33 Kinetics of Biological Reactions / part Section IX Special Topics in Food Processing -- chapter 34 Measurement and Control in Food Processing / chapter 35 Artificial Neural Networks in Food Processing / chapter 36 Exergy Analysis of Food Drying Processes and Systems / chapter 37 Mathematical Modeling of CIP in Food Processing