Addressing alternatives to conventional food processing that have reduced energy requirements or solvent use, this second edition includes recent developments such as infrared food processing to improve food safety; pulsed electric field processing; and plasma processing. The book outlines current green technologies available to the food industry, their principles and applications, the degree to which they are already used commercially and the developments needed to further extend their use. This is an important book for researchers and industrialists working in green chemistry or food production.