ABSTRACT
The latest applications of new and improved traditional food preservation processes have generated the need for increased knowledge of the phenomenological and engineering principles that are the basis of the correct application of factors that produce stability and maintain the quality of transformed and processed products. This need for knowledge has given the eld of food engineering a new identity at both the research and industrial levels. Understanding the transport phenomena that govern the engineering analysis and design of food preservation processes is a key element in improving processing conditions and the employment of energy resources and to increasing the quality of the product.
