Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to heat-mediated physicochemical transformation, and concluding with heat-driven separation. Chemically-driven separation is discussed last - either under equilibrium, or undergoing transient evolution. This book places a major emphasis on comprehensive and phenomenological understanding, rather than empirical description; and entails a comprehensive approach to the whole of modern food engineering. Key Features Covers thermal and chemical food process engineering operations, with systematic derivation of all relevant formulae Discusses the equipment and their features required by the underlying food processes Provides several integrated problems, carefully designed so as to complement the topics and reinforce the analyses Includes comprehensive mathematical simulation of food processes from first principles