chapter 1 Fundamentals of Mass Transport -- chapter 2 Heat Transfer in Food Products -- chapter 3 Introductory Aspects of Momentum Transfer Phenomena -- chapter 4 Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues -- chapter 5 Pretreatment Efficiency in Osmotic Dehydration of Cranberries -- chapter 6 Mass Transfer Description of the Osmodehydration of Apple Slabs -- chapter 7 Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration -- chapter 8 Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations -- chapter 9 Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) / chapter 10 Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics / chapter 11 Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeno Pepper / chapter 12 Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs / chapter 13 Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches / chapter 14 Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd / chapter 15 Effects of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films / chapter 16 Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch�Alginate�Fatty Acid Composite Films / chapter 17 Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation / chapter 18 Ultrasonic Mass Transfer Enhancement in Food Processing / chapter 19 Mass Transfer and Residence Time Studies in Spinning Cone Columns / chapter 20 Transport Phenomena during Double-Sided Cooking of Meat Patties / chapter 21 Thermal Processing of Particulate Foods by Steam Injection. Part 1. Heating Rate Index for Diced Vegetables / chapter 22 Thermal Processing of Particulate Foods by Steam Injection. Part 2. Convective Surface Heat Transfer Coefficient for Steam / chapter 23 Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models / chapter 24 Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System / chapter 25 Flow Dynamics and Heat Transfer in Helical Heat Exchangers / chapter 26 Relating Food Frying to Daily Oil Abuse. Part 1. Determination of Surface Heat Transfer Coefficients with Metal Balls / chapter 27 Relating Food Frying to Daily Oil Abuse. Part 2. A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake, and Heat Transfer / chapter 28 Heat and Mass Transfer during the Frying Process of Donuts / chapter 29 Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying / chapter 30 Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Can during Sterilization / chapter 31 Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing / chapter 32 Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions / chapter 33 Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products