Emerging Technologies for Food Processing

Emerging Technologies for Food Processing, 2nd Edition

Emerging Technologies for Food Processing, 2nd Edition,Da-Wen Sun,ISBN9780124114791


Academic Press




235 X 191

Provides the most current, critical, readily accessible information for researchers, engineers and technologists in food processing today

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Key Features

  • Provides an extensive list of research sources to further research development
  • Presents current and thorough research results and critical reviews
  • Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization


The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.


Food Processors, Food Engineers, Food Technologists, Students and researchers in research universities/ labs

Da-Wen Sun

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Affiliations and Expertise

Professor of Food Engineering, National University of Ireland, Dublin (University College Dublin), Agriculture & Food Science Centre

View additional works by Da-Wen Sun

Emerging Technologies for Food Processing, 2nd Edition

Section 1: High Pressure Processing

1. High Pressure Processing of Foods: An Overview
2. High Pressure Processing of Salad and Ready Meals
3. High Pressure Processing of Meats and Seafood
4. High Pressure Processing of Fruits and Fruit Products
5. Microbiological Aspects of High Pressure Processing

Section 2: Pulsed Electric Fields Processing

6. Overview of Pulsed Electric Fields Processing for Food
7. Pulsed Electric Fields Processing of Liquid Foods and Beverages
8. Effect of High Intensity Electric Fields Pulses on Solid Foods
9. Enzymatic Inactivation by Pulsed Electric Fields
10. Food Safety Aspects of Pulsed Electric Fields

Section 3: Other Non-thermal Processing Techniques

11. Recent Developments in Osmotic Dehydration
12. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours
13. High Intensity Pulsed Light Technology
14. Nonthermal Processing by Radio Frequency Electric Fields
15. Application of Ultrasound
16. Irradiation of Foods
17. New Chemical and Biochemical Hurdles
18. Decontamination of Foods by Cold Plasma
19. Opportunities and Challenges in Application of Ozone in Food Processing

Section 4: Alternative Thermal Processing

20. Recent Developments in Microwave Heating
21. Radio Frequency Processing
22. Ohmic Heating
23. Combined Microwave Vacuum Drying
24. Recent Advances in Hybrid Drying Technologies
25. Infrared Heating

Section 5: Innovations in Food Refrigeration

26. Vacuum Cooling of Foods
27. Ultrasonic Assistance of Food Freezing
28. High Pressure Freezing
29. Controlling the Freezing Process with Antifreeze Proteins
30. Freezing Combined with Electrical and Magnetic Disturbances 

Section 6: Minimal Processing

31. Minimal Processing of Fresh Fruits, Vegetables and Juices
32. Minimal Processing of Ready Meals
33. Modified Atmosphere Packaging for Minimally Processed Foods


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