Fundamentals and Operations in Food Process Engineering presents the basic aspects of the operations, underlying engineering principles and in-depth quantitative analyses and procedures for the design of different food processing systems. The book's fourteen chapters are divided into four sections : fundamentals in food process engineering, mechanical operations in food processes, thermal operations in food processes and mass transfer operations in food processes, along with 200 worked-out examples and 150 exercise problems. The book is designed for undergraduate and graduate students pursuing degree courses in any branch of food processing, students in other engineering disciplines studying food process engineering as an elective subject as well as persons in the food industry who desire a good understanding of the fundamental principles of the processes and operations for improvement of the systems they work with. Balanced coordination among each chapter in this textbook provides confidence to the readers in the subject matter.