The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.

Chapter 1 Introduction
Chapter 2 Fluid Flow in Food Processing
Chapter 3 Energy and Controls in Food Processes
Chapter 4 Heat Transfer in Food Processing
Chapter 5 Preservation Processes
Chapter 6 Refrigeration
Chapter 7 Food Freezing
Chapter 8 Evaporation
Chapter 9 Psychrometrics
Chapter 10 Mass Transfer
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