Physics, chemistry, and mathematics are essential in gaining an understanding of the principles that govern most of the unit operations commonly found in the food industry. For example, if a food
engineer is asked to design a food process that involves heating and cooling, then he or she must be well aware of the physical principles that govern heat transfer. The engineer’s work is often expected to be quantitative, and therefore the ability to use mathematics is essential.

Foods undergo changes as a result of processing; such changes may be physical, chemical, enzymatic, or microbiological. It is often necessary to know the kinetics of chemical changes that occur during processing.

Such quantitative knowledge is a prerequisite to the design and analysis of food processes. It is expected that prior to studying food engineering principles, the student will have taken basic courses
in mathematics, chemistry, and physics. In this chapter, we review some selected physical and chemical concepts that are important in food engineering.

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