Still one of the most comprehensive, and authoritative books in the field, Engineering Properties of Foods, Third Edition brings together leading authorities from across the world to define food properties and provide the necessary theoretical background for each property. The book’s content evaluates the usefulness of each property in the design and operation of important food processing equipment. The editor compiles the properties for many foods to help perform order-of-magnitude studies. Formatted consistently, chapters each include an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.