In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and so forth, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues related to food technology. Traditional as well as new extraction techniques are also covered. Aimed at Graduate Students, Professionals in Food Engineering and Food Technology, Biological Systems Engineering, this book: Engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization and ohmic heating. Includes mathematical modeling and numerical simulations.