Food Processing Technology: Principles and Practice

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The recent publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel ‘minimal’ technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustrations.