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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.
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.
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