Emerging Thermal Processes in the Food Industry, a volume in theUnit Operations and Processing Equipment in the Food Industryseries, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal 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 food processing operations and equipment. Explores new opportunities in food processing through emerging thermal processesDiscusses different alternatives for emerging thermal processing operationsHelps improve the quality and safety of food products | Emerging Thermal Processes in the Food Industry by Seid Mahdi Jafari, Paperback | Indigo Chapters