Handbook of Chemistry and Physics, Chemical Rubber Publishing, Sandusky,(updated frequently).
International Critical Tables (1932) McGraw-Hill, New York.
KEENAN, J. H., KEYES, F. G., HILL, P. G. and MOORE, J. G. (1969) Steam Tables, Wiley, New York.
PERRY, R. H., GREEN, D.W. and MOLONY, J.D. (1997) Chemical Engineers' Handbook, 7th Edition, McGraw-Hill, New York.

Fluid Flow

STREETER, V.L., WILEY, E.B. and BEDFORD, K.W. (1998) Fluid Mechanics, 9th Edition, McGraw-Hill, New York.
STEFFE, J.F. (1996) Rheological Methods in Food Process Engineering, 2nd Edition, Freeman, East Lansing: and on www.ift.org/divisions/food_eng/pub/pub.htm (2000)

Heat Transfer

EDE, A. J. (1967) An Introduction to Heat Transfer, Pergamon, Oxford.
FISHENDEN, M.D. and SAUNDERS, 0. A. (1950) An Introduction to Heat Transfer, Oxford University Press, Oxford.
KERN, D. Q. (1950) Process Heat Transfer, McGraw-Hill, New York.
McADAMS, W. H. (1954) Heat Transmission, 3rd Edition, McGraw-Hill, New York.

STUMBO, C. R. (1973) Thermobacteriology in Food Processing, 3rd Edition, Academic, New York.

Refrigeration

ASHRAE Guide and Data Books, American Society of Heating, Refrigerating, and Air Conditioning Engineers, New York.
ANDERSEN, S. A. (1959) Automatic Refrigeration, McLaren, Glasgow.
JORDAN, R. C. and PRIESTER, G. B. (1956) Refrigeration and Air Conditioning, Prentice Hall, Englewood Cliffs.

Dehydration

Fundamental Aspects of the Dehydration of Foodstuffs (1958) Society of Chemical Industry, London.
KEEY, R. B. (1978) Introduction to Industrial Drying Operations, Pergamon, Oxford.
VAN ARSEL, W. B., COPLEY, M. J. and MORGAN, A. I. (1973) (eds.) Food Dehydration, 2nd Edition, Vol. 1, Principles, AVI, Westport.
SPICER, A. (1974) (ed.) Advances in Preconcentration and Dehydration of Foods, Applied Science, London.

Food Engineering

BRENNAN, J. G., BUTTERS, J. R., COWELL, N. D. and LILLY, A. E. (1990) Food Engineering Operations, 3rd Edition, Applied Science, London.
CHARM, S. E. (1971) The Fundamentals of Food Engineering, 2nd Edition, AVI, Westport.
EARLE, R.L. and EARLE, M.D. (2003) Fundamentals of Food Reaction Technology,
Leatherhead Food International and RSC, Leatherhead.
FELLOWS, P. (2000) Food Processing Technology, Principles and Practice. 2nd Edition, Woodhead, Cambridge.
HARPER, J. C. (1976) Elements of Food Engineering, AVI, Westport.
HELDMAN, D. R. (1975) Food Process Engineering, AVI, Westport.
HELDMAN, D. R. and LUND, D. E. (1992) Handbook of Food Engineering, Marcel Dekker, New York
LENIGER, H. A. and BEVERLOO, W. A. (1975) Food Process Engineering, Reidel, Dordrecht.
LONCIN, M. and MERSON, R. L. (1979) Food Engineering; Principles and Selected Applications, Academic, New York.
SINGH, R. P. and HELDMAN, D. R. (2001) Introduction to Food Engineering, 3rd. Edition, Academic, London.
TOLEDO, R.T. (1991) Fundamentals of Food Process Engineering, 2nd Edition, van Nostrand, Reinhold, New York

Chemical Engineering Unit Operations

BEEK, W. J. and MUTTZALL, K. M. K. (1975) Transport Phenomena, Wiley, London.
BLACKADDER, D. A. and NEDDERMAN, R. M. (1971) A Handbook of Unit Operations, Academic, London.
COULSON, J. M. and RICHARDSON, J. F. (1977, 1978) Chemical Engineering, 3rd Edition, Vols. 1, 2, Pergamon, Oxford.
FOUST, A. S., WENZEL, L. A., CLUMP, C. W., MAUS, L. and ANDERSEN, L. B. (1980) Principles of Unit Operations, 2nd Edition, Wiley, New York.
HENDERSON, S. M. and PERRY, R. L. (1976) Agricultural Process Engineering, 3rd Edition, Wiley, New York.
McCABE, W. L., SMITH, J. C. and HARRIOTT, P. (1975) Unit Operations of Chemical Engineering, 3rd Edition, McGraw-Hill, New York.
TREYBAL, R. E. (1987) Mass Transfer, 3rd Edition, McGraw-Hill, New York.

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