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Properties of foods and materials Food materials are complex, heterogeneous mixtures of water, carbohydrates, proteins, lipids, minerals, and minor components. Their physical properties—density, viscosity, thermal conductivity, specific heat, water activity, porosity, and mechanical strength—affect processing behavior. For example, viscosity governs pumping and mixing; thermal properties determine heating/cooling rates; and water activity influences microbial stability and drying behavior.

Fundamentals of Food Engineering is essential for understanding how to process food efficiently while maintaining quality and safety. The principles of heat transfer, for example, are crucial for calculating sterilization times, ensuring that products are safe for consumption, while mass transfer concepts are key in dehydration processes, preserving the nutritional value and texture of food [1].