Resumen:
1 Review of Mathematical Principles and Applications in Food Processing -- 2 Units and Dimensions -- 3 Material Balances -- 4 Gases and Vapors -- 5 Energy Balances -- 6 Flow of Fluids -- 7 Heat Transfer -- 8 Kinetics of Chemical Reactions in Foods -- 9 Thermal Process Calculations -- 10 Refrigeration -- 11 Evaporation -- 12 Dehydration -- 13 Physical Separation Processes -- 14 Extraction.