Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing.The book has been fully updated to provide comprehensive, up-to-date technical information.For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned.Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume.The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.