Food Engineering Principles and Practices

Syed S. H. Rizvi is an International Professor of Food Process Engineering at Cornell University and has served as Director of Graduate Studies of the Field of Food Science & Technology. He is also Adjunct Professor in the School of Chemical and Biomolecular Engineering at Cornell, and in the Department of Chemical Engineering, at the University of Toronto in Canada, and he has been a Visiting Professor at several universities including Bogor Agricultural University (Indonesia), the Institute of Food Technology (Brazil) and the University of Toronto. Professor Rizvi teaches courses devoted to engineering and processing aspects of food science and related biomaterials. His main research focuses on experimental and theoretical aspects of bioseperation processes using supercritical fluids and membranes, cryogenic freezing, bioactive delivery systems, high pressure extrusion with supercritical carbon dioxide, physical and engineering properties of biomaterials, and novelfood processing technologies. He has published 200+ technical articles, co-authored/edited eight books, holds nine patents, and serves on the editorial boards of several journals. He was selected as a Jefferson Science Fellow by the National Academy of Sciences and served as a Senior Science Adviser at the U.S. Department of State in Washington DC in 2007-2008. He received the Excellence in Teaching Award in 1991, 2014, and 2019 by the Food Science Advisory Council at Cornell University, and other academic honors including the Institute of Food Technologists’ Marcel Loncin Research Prize (2000) and the Bor S. Luh International Award (2010), the Stanley Watson Award from the Processing and Engineering Division of the AACCI (2012), the International Association for Engineering and Food (IAEF) Lifetime Achievement Award (2019), the American Society of Agricultural and Biological Engineers International Food Engineering award (2021) and the Career Accomplishment awardfrom the College of Agriculture and Life Sciences at Cornell University (2021).

• Chapter 1: Basic Concepts and Material Properties.- Chapter 2: Systems, Processes and Phase Equilibria.- Chapter 3: Thermodynamics: Basic Concepts.- Chapter 4: Mass and Energy Balances.- Chapter 5: Fluid Mechanics: Basic Concepts.- Chapter 6: Fluid Mechanics: Applications.- Chapter 7: Heat Transfer: Steady State Conduction.- Chapter 8: Heat Transfer: Steady State Convection.- Chapter 9: Heat Transfer: Unsteady State.- Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic.- Chapter 11: Mass Transfer: Basic Concepts.- Chapter 12: Refrigeration.- Chapter 13: Psychrometrics.