1 Table of Contents: “... -- Heat Transfer By Conduction -- Heat Transfer By Convection -- Heat Transfer By Radiation -- Unsteady...”

2 Table of Contents: “... Transfer -- Mechanisms of Heat Transfer -- Temperature-Measuring Devices -- Steady-State Heat Transfer...”

3 Table of Contents: “...Heat Transfer -- Kinetics of Thermal Processing -- Sterilization, Pasteurization and Cooking...”

4 Table of Contents: “...Thermal Sterilization Of Food -- Heat Transfer Principles -- Principles Of Thermal Sterilization...”

5 Table of Contents: “...Preface -- Nomenclature -- Introduction to the Freezing Process -- Heat Transfer Coefficient...”

6 Table of Contents: “.... Heat Transfer -- 2.4. Mass Transfer -- 3 / Mechanical Operations -- 3.1. Handling of Materials -- 3.2...”

7 Table of Contents: “...I. Introduction -- II. Kinetics of Thermal Inactivation -- III. Heat Transfer Considerations -- IV...”

8 Table of Contents: “... processes -- 6. The flow of food fluids -- 7. Heat processing of foods -- 8. Mass Transfer -- 9...”

9 Table of Contents: “... -- Material Balances -- Gases and Vapors -- Energy Balances -- Flow of Fluids -- Heat Transfer -- Kinetics...”

10 Table of Contents: “... and sensory properties of processed foods -- Thermodynamically interactive heat and mass transfer coupled...”

11 Table of Contents: “...Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass...”

12 Table of Contents: “... -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment...”

13 Table of Contents: “..., Distribution and Consumption -- Predictive Microbiology -- Prediction of Heat Transfer During Food Chilling...”

14 Table of Contents: “... -- Heat Transfer -- Kinetics of Chemical Reactions in Foods -- Thermal Process Calculations -- Aseptic...”

15 Table of Contents: “... reading -- 2 Newtonian fluid mechanics -- Conclusions -- Further reading -- 3 Introduction to heat...”

16 Table of Contents: “... of Thermal Food Processing -- 1. Introduction -- 2. Heat Transfer -- 3. Kinetics of Thermal Processing -- 4...”

17 Table of Contents: “... of Wines -- 12 The Role of Sulfur Dioxide in Wine -- 13 Must, Juice, and Wine Transfer Methods -- 14...”

18 Table of Contents: “... Foodbome Illnesses -- G-II. Meat and Egg Cooking Regulations -- H. Heat Transfer -- I. Symbols...”

19 Table of Contents: “... Resistance of Microorganisms -- Heat Transfer -- Protective Effects of Food Constituents -- Inoculated Pack...”

20 Table of Contents: “... Effects on Protein Quality -- Influence of Heat on Proteins -- Nonenzymatic Browning -- Photooxidation...”