The book contains different moisture dependent engineering properties of biological materials which affecting equipment adjustments and performance. Therefore, the effect of moisture content (m.c.) on engineering properties of agricultural materials is an important consideration for post-harvest handling and agricultural/food processing operations. Knowledge of thermal properties of agricultural materials are essential for the modeling, optimization, and design of processes and processing equipment for the operations based on thermal treatments such as dehydration, blanching, cooking, heating, cooling, steaming, frying, roasting, freezing etc. Generally, physical properties such as shape, size, volume and surface area are very important in many problems associated with the design or developing a specific machine and the analysis of material behavior during handling, transportation, drying and storage processes. The book is intended for the postgraduates and undergraduates students of Agricultural Engineering, Food Technology and allied subjects. The book should serve as useful information to the research workers, designers, and others professionals.