chapter 1 Fundamentals of Mass Transport -- chapter 2 Heat Transfer in Food Products -- chapter 3 Introductory Aspects of Momentum Transfer Phenomena -- chapter 4 Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues -- chapter 5 Pretreatment Efficiency in Osmotic Dehydration of Cranberries -- chapter 6 Mass Transfer Description of the Osmodehydration of Apple Slabs -- chapter 7 Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration -- chapter 8 Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations -- chapter 9 Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) / P.M. Azoubel and F.E.X. Murr -- chapter 10 Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics / A.L. Gabas, F.C. Menegalli, and J. Telis-Romero -- chapter 11 Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeno Pepper / R. Olivas-Vargas, F.J. Molina-Corral, A. Perez-Hernandez, -- chapter 12 Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs / J.A. Hernandez-Perez, M.A. Garcia-Alvarado, G. Trystram, -- chapter 13 Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches / A.F. Baroni, M.R. Menezes, E.A.A. Adell, and E.P. Ribeiro -- chapter 14 Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd / A. Chiralt -- chapter 15 Effects of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films / J.L. Wiles, P.J. Vergano, F.H. Barron, J.M. Bunn, and R.F. Testin -- chapter 16 Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch�Alginate�Fatty Acid Composite Films / Y. Wu, C.L. Weller, F. Hamouz, S.L. Cuppett, and M. Schnepf -- chapter 17 Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation / T. Schafer and J.G. Crespo -- chapter 18 Ultrasonic Mass Transfer Enhancement in Food Processing / A. Mulet -- chapter 19 Mass Transfer and Residence Time Studies in Spinning Cone Columns / M.E. Vargas-Ugalde, K. Niranjan, D.L. Pyle, and G.F. Gutierrez-Lopez -- chapter 20 Transport Phenomena during Double-Sided Cooking of Meat Patties / S.E. Zorrilla, S. Wichchukit, and R.P. Singh -- chapter 21 Thermal Processing of Particulate Foods by Steam Injection. Part 1. Heating Rate Index for Diced Vegetables / K.S. Pannu, F. Castaigne, and J. Arul -- chapter 22 Thermal Processing of Particulate Foods by Steam Injection. Part 2. Convective Surface Heat Transfer Coefficient for Steam / K.S. Pannu, F. Castaigne, and J. Arul -- chapter 23 Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models / F. Erdo du, M.O. Balaban, and K.V. Chau -- chapter 24 Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System / N. Nitin and M.V. Karwe -- chapter 25 Flow Dynamics and Heat Transfer in Helical Heat Exchangers / P. Coronel and K.P. Sandeep -- chapter 26 Relating Food Frying to Daily Oil Abuse. Part 1. Determination of Surface Heat Transfer Coefficients with Metal Balls / K.S. Pannu and M.S. Chinnan -- chapter 27 Relating Food Frying to Daily Oil Abuse. Part 2. A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake, and Heat Transfer / K.S. Pannu and M.S. Chinnan -- chapter 28 Heat and Mass Transfer during the Frying Process of Donuts / J.F. Velez-Ruiz and M.E. Sosa-Morales -- chapter 29 Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying / O. Vitrac, A.L. Raoult-Wack, and G. Trystram -- chapter 30 Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Can during Sterilization / A.G. Abdul-Ghani, M.M. Farid, and X.D. Chen -- chapter 31 Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing / S.S. Sablani, H.S. Ramaswamy, and H. Krishnamurthy -- chapter 32 Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions / H.S. Ramaswamy and M.R. Zareifard -- chapter 33 Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products / H. Feng.