Contents: Preface. 1. Introduction to food processing. 2. High pressure processing. 3. Microwave and radio frequency heating. 4. Fruit and vegetable processing. 5. Preservation of fruits and vegetables. 6. Fruit juice processing. 7. Vegetable processing technologies. 8. Small-scale food processing. 9. Fish processing. 10. Processing mussels, cockles and whelks. Bibliography. Index.

"Increasing awareness about health and demand for quality in food, have resulted in sustainable developments in various branches in science and technology pertaining to improvements in food processing equipment, are emphasised. Besides, food processing methods like NMR imaging, on line NMR, online sensors, irradiation, high pressure processing, etc., as well as hightech food processing equipment are dealt with in a thoroughly explanatory manner.

Covering a full range of issue related to quality and safety in the food industry that meets current demands for added value and guaranteed safety, the book would be an invaluable guide to researchers and students in the fields of food science, food engineering and agricultural engineering." (jacket)