The book is organized to permit its use as a text in a food engineering laboratory course. It would be useful to cover the background material in lecture sessions concurrently. For a good understanding of the material presented a knowledge of elementary calculus and applied physics is required. The entire text can be covered in a two-semester, three-hour course. Selectively, but adequately, the book should also serve the need of a one-semester course. The material should also be of value to practicing scientists and engineers.
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