Advances in Thermal and Non-Thermal Food Processing Technologies

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing, different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms of　food engineering and process modelling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modelling and numerical simulations has been included in every chapter.