The final quality of a food product is impacted heavily by preservation technologies¿such as chilling, freezing, and freeze-drying¿as well as the pretreatments that are routinely applied to foods. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book¿s case studies can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.