chapter  1
30 Pages

- Thermal Physical Properties of Foods

Thermal food processes, whether electrical or conventional, may be broadly classiƒed as unit operations in blanching, cooking, drying, pasteurization, sterilization, and thawing, and involve raising the product to some ƒnal temperature that depends on the particular objective of the process [1]. The design, simulation, optimization, and control of any of these processes require the knowledge of basic engineering properties of foods.