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This book of thermal processes in food processing presents the principle of thermal processes viewed from a comprehensive perspective of engineering. Each chapter diskusses the principles of process work, the components of the tools and their principles of work, the calculations associated with processing process are linked to the characteristics of the desired product, and the changes in the quality of the product that occur during processing process. The book consists of seven chapters presented systematically, chapter 1 examines the blanching process that can be used as a guide to the proper application of the blanching process, the sufficient pasteurization process for temperature and time of the process presented in chapter 2, the determination of heat penetration And the sufficient thermal process of sterilization for microbial and kinetic destruction of food is served in chapter 3. In thermal processes other than thermal energy delivery during processing food products, it can also be performed by removing the heat energy contained in foodstuffs, which is clearly outlined in chapters 4 and 5 concerning cooling and freezing. Drying, which can be said to be the oldest thermal process diskussed in chapter 6, in addition to the basic theory and kinetics of drying, the most recent drying method is also diskussed in this chapter. Chapter 7 diskusses the concept of physical separation of components in food products with the application of thermal processes, namely evaporation. Dimensions: 15.5x23.5 cm Author: Elok Waziiroh Dego Yusa Ali. Nur Istianah Year rising: 2017 Number of pages: i-xvi + 242 pages Isbn: 978-602 - 432-105 - 5