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.
