Emerging Technologies for Food Processing


  • Da-Wen Sun, National University of Ireland, Earlsfort Terrace, Dublin
  • Da-Wen Sun, National University of Ireland, Earlsfort Terrace, Dublin

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.
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Food engineers and technologists; undergraduate and postgraduate students/researchers in food science


Book information

  • Published: July 2005
  • ISBN: 978-0-12-676757-5


"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book." - DRYING TECHNOLOGY 2006

Table of Contents

High Pressure ProcessingPulsed Electric Fields ProcessingOther Non-thermal Processing TechniquesAlternative Thermal Processing Innovations in Food RefrigerationMinimal Processing