Saravacos (emeritus, Rutgers U., US) and Kostaropoulos (Agriculture U. of Athens, Greece) apply established principles of transport phenomenon and unit operations to the design, selection, and operation of food processing equipment. Basic diagrams are used to illustrate principles of construction and operation for equipment used in storage, mechanical processing, mechanical separation, heat transfer, evaporation, dehydration, refrigeration and freezing, thermal processing, mass transfer, and packaging.