Mass Transfer in Food Engineering

Mass transfer in food engineering refers to the movement of particles, liquids, or gases from one location to another during processing. This process is essential in preparing foods—such as drying, marination, freezing, and fermentation—where ingredients or flavors need to be distributed, removed, or added. It involves principles like diffusion and convection and ensures that products achieve desired textures, flavors, and safety standards. Effective mass transfer improves efficiency, enhances product quality, and enables large-scale manufacturing in the food industry.