ABSTRACT
A variety of “non-traditional” processing technologies, such as high-pressure processing or pulsed electric fields, are gaining significant attention in the food industry; however, the application of heat (i.e., thermal processing) remains the dominant means for processing most manufactured food products. Given the practical constraints of cost, throughput, and traditional practice, thermal processing will likely continue as the dominant means for processing value-added food products. Therefore, it is important for practicing food engineers to understand
the fundamental principles that underlie the various processing operations that employ heat to achieve the desired purposes.
