Advances in Food Processing Technology

  • Jingdun Jia
  • Donghong Liu
  • Haile Ma

Table of contents

  1. Front Matter
    Pages i-ix
  2. Jingdun Jia, Yiqiang Ge, Xun Wei
    Pages 1-32
  3. Haile Ma, Jingdun Jia, Yiqiang Ge, Ronghai He, Cunshan Zhou, Xun Wei et al.
    Pages 33-72
  4. Xin’an Zeng, Zhihong Zhang
    Pages 125-135
  5. Wei Zhao, Ruijin Yang
    Pages 137-147
  6. Donghong Liu, Xiaobin Ma, Wenjun Wang, Mingming Zou, Danli Wang, Jiangang Ling
    Pages 149-187
  7. Xingqian Ye, Sophia Jun Xue, John Shi
    Pages 189-207
  8. Ragab Khir, Chandrasekar Venkitasamy, Zhongli Pan
    Pages 231-251

About this book


This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. 


Food processing technology Green separation technology Food safety Power ultrasound Pulsed electric fields Physical and mechanic pretreatment Infrared heating Protein-based foods

Editors and affiliations

  • Jingdun Jia
    • 1
  • Donghong Liu
    • 2
  • Haile Ma
    • 3
  1. 1.Ministry of Science and TechnologyChina Rural Technology Development CenterBeijingChina
  2. 2.College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina
  3. 3.School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods