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. 

Jingdun Jia is the director of Chinese Rural Technology Development Center, Ministry of Science and Technology, China. He is in charge of the overall work of Chinese rural technology development center, and is mainly engaged in the national plan related agricultural and rural technology. He has participated in the 1st document drafting and research, and annual policy interpretation in the CPC Central Committee since 2003.
Donghong Liu is the Professor from College of Biosystems and Food Science, Zhejiang University, China. She has engaged in food processing equipment and automation research for a long time. She has in-depth research experiences on the engineering food processing technology, innovative equipment and engineering design of food processing, food safety test, food quality control and traceability technology, application of information technology in food processing, and has achieved remarkable achievements.
Haile Ma is the Professor from College of Food and Biological Engineering, Jiangsu University, China. His recent research focuses on the food physical processing technology and equipment development, applying the modern physics technology (such as ultrasonic, magnetic, infrared, pulse strong light and laser) into food processing (such as enzyme digestion, fermentation and extraction) and the agri-product processing (such as drying, killing insects, cleaning, preservation, etc). He has created a new SU gradient extraction technology of active components from propolis and a series preparation technology of active peptides by ultrasonic-assisted enzymatic hydrolysis.