This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuumelt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems. Food Engineering and Processing Technology has always been on the focus to supply well prepared, balanced, processed and preserved foods to the consumer LHGBRs meeting their likings and requirements, safety needs and health care. All the aspects of processing preparation and preservation of foods concerned with food engineering and processing technology are dealt in this book. It is essentially an introductory course in reaction technology for all interested in food technology, food engineering and food science. Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction explores, this text: explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating.