Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation, and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided in six sections, “Ozonation operations “, “Plasma processing operations”, “Irradiation operations”, “Pulsed electric fields processing operations”, “High pressure processing operations”, “Radio frequency processing operations” all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

• Thoroughly explores new opportunities in food processing through non-thermal processes
• Better understanding of the equipment in non-thermal unit operations
• Clarifies different non-thermal processing facilities and equipment for various types of food products