The second edition of the Food Processing Handbook, a two-volume set edited by James G. Brennan, offers an extensive review of technologies, procedures, and innovations in food processing. This comprehensive resource highlights vital topics crucial to today’s food industry and identifies emerging research trends. Focusing on technology involved, the handbook delves into the principles and equipment used, detailing physical, chemical, microbiological, and organoleptic changes during food preservation.

The text covers a wide array of techniques including post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies, and packaging. It also discusses separation and conversion operations commonly employed in the food industry, as well as baking, extrusion, and frying processes.

In addition to these technical aspects, the handbook addresses current concerns such as food safety (including HACCP systems, traceability, and hygienic design of plants), control of food processes, environmental impact, water and waste treatment, lean manufacturing, and the roles of nanotechnology and fermentation in food processing.

This indispensable resource is essential for scientists and engineers involved in food manufacture, research, and development within both industry and academia. It also serves as an authoritative reference for students studying food-related topics at undergraduate and postgraduate levels.