Includes bibliographical references and index.

Postharvest handling and preparation of foods for processing / Alistair S. Grandison -- Thermal processing / Michael J. Lewis -- Evaporation and dehydration / James G. Brennan -- Freezing / Jose Mauricio Pardo, Keshavan Niranjan -- Irradiation / Alistair S. Grandison -- High pressure processing / Margaret F. Patterson, Dave A. Ledward, Nigel Rogers -- Pulsed electric field processing, power ultrasound and other emerging technologies / Craig E. Leadley, Alan Williams -- Baking, extrusion and frying / Bogdan J. Dobraszczyk, Paul Ainsworth, Senol Ibanoglu, Pedro Bouchon -- Packaging / James G. Brennan, Brian P. F. Day -- Safety in food processing / Carol A. Wallace -- Process control in food processing / Keshavan Niranjan, Araya Ahromrit, Ahok S. Khare -- Environmental aspects of food processing / Niharika Mishra, Ali Abd El-Aal Bakr, Keshavan Niranjan -- Water and waste treatment / R. Andrew Wilbey -- Separations in food processing / James G. Brennan, Alistair S. Grandison, Michael J. Lewis -- Mixing, emulsification and size reduction / James G. Brennan.

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological, organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, chilling and freezing, irradiation, high pressure processing, emerging technologies, fermentation, cooking, baking, extrusion, frying and packaging. In addition, the effects of each process on the quality characteristics and current concerns about the safety of processed foods are investigated, as are the impact of processing on the environment and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents.