This book is addressed to specialists working in the field of power engineering and chemical technology for processing foodstuffs, as well as engineers, students, and researchers concerned with investigations of thermophysical properties of gases and liquids in the critical region.

The foundations of modern theory of transport phenomena in the vicinity of the liquid-gas critical point and procedures for calculating viscosity and thermal conductivity, based on the theory, are presented. The relationship between equilibrium and non-equilibrium properties in the critical region is studied in order to develop reliable self-consistent tables of thermal properties of substances.