Food Processing Technology: Principles and Practice, Fifth Edition, includes emerging trends and new developments in food processing. The book has been fully updated to provide a comprehensive up-to-date technical information as a standard course book for undergraduate and postgraduate lecturers and students in food science and technology and other related subjects. For each food processing unit operation, the theory and principles are first described, followed by the equipment used commercially and its operating conditions, and then 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. The 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. The style of writing uses straightforward language without jargon or highly technical terms; it has a level of mathematics that is also accessible, making this updated edition also a reference source for food processing professionals and researchers from adjacent areas. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations