ABSTRACT

The transport of momentum, heat and mass, or in simpler terms the phenomena of flow, convection, heat conduction, and diffusion, are primarily studied by process engineers and in some aspects also by rheologists. Important though these topics are for the food technologist, they are not the subject of this book. However, some basic concepts are needed in various chapters; this includes aspects of rheology and hydrodynamics. Furthermore, transport phenomena inside solidlike foods often are rather intricate, and this subject is also introduced in this chapter.