This book is novel contribution in the area of Food Process Engineering. The food follows the syllabi laid down by All India Council of Technical Education (AICTE) for Agricultural Engineering programs in India. The book describes fundamental, easy to use approaches based on engineering mathematics. The book is intended to be used as a text for upper level subjects taught in various Agricultural/Food Engineering programmes.

Three parts of the book-namely momentum, heat and mass transfer reflect the categorization of basic principles applied to agricultural and food processing operations. The first part "Momentum Transfer" covers equations of community and motion in fluid flow; fluid flow in pipes, rectangular channels and on vertical; walls; non-Newtonian liquid flow; Compressible fluid flow in pipes and nozzels; and fluid flow in porous media. In the second part "Heat Transfer" basic resistance concept in dealing with conduction, convenction and radiation is introduced. Natural and forced conventions are covered along with boiling and condensation. Heat exchangers and radiation are given detailed coverage. The problem of temperature estimation has been addressed in several chapters leading to analytical, graphical and computational solutions both in steady and unsteady states. In the last part "Mass Transfer" fundamental principles are developed covering mass transfer between gases, liquids, liguid to gas and vice-versa. Mass transfer coefficients are introduced with analogies between momentum, heat and mass transfers.