Ultrasound and Microwave for Food Processing 1st Edition

Capture the future of food technology with Ultrasound and Microwave for Food Processing, 1st Edition — a definitive guide by Gulzar Ahmad Nayik, Modassar Ranjha, Xin An Zeng, Shafeeqa Irfan, and Syeda Mahvish Zahra. This authoritative volume distills cutting‑edge research into practical solutions for modern food processors, engineers, and researchers worldwide.

Discover how ultrasound and microwave technologies can transform processing lines by improving extraction yields, enhancing texture, reducing thermal damage, and shortening processing times. Clear chapters bridge fundamentals and industrial application, covering mechanisms, equipment design, process optimization, quality control, energy efficiency, safety considerations, and scale‑up strategies. Case studies and data-driven insights make complex concepts accessible for both laboratory scientists and plant managers.

Whether you’re developing clean-label beverages, high-value nutraceuticals, or shelf-stable foods, this book equips you with actionable knowledge to increase product quality and operational efficiency. Global perspectives and regionally relevant examples ensure value for professionals across Asia, Europe, North America, and emerging markets.

Practical, evidence-based, and forward-looking, this edition is an essential resource for food technologists, R&D teams, academia, and manufacturers seeking to adopt sustainable, non‑conventional processing methods. Enhance your competitive edge by applying proven techniques that save energy, preserve nutrients, and accelerate time-to-market.

Order your copy today to bring innovation to your production line — a smart investment for anyone serious about the future of food processing and technology adoption worldwide.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.