V.M. “Bala” Balasubramaniam of the Department of Food, Agricultural and Biological Engineering (FABE) recently co-edited a new Springer book called High Pressure Processing of Food: Principles, Technology and Applications with Gustavo V. Barbosa-Cánovas of Washington State University and Huub L.M. Lelieveld, formerly of Unilever R&D.
Through 31 chapters grouped into seven relevant sections, the new book summarizes various aspects of high-pressure processing, from process engineering, packaging, industrial scale equipment, consumer acceptance and regulations to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing.
A network of 83 international authors, including faculty and students from FABE and the Department of Food Science and Technology, worked as a team for more than four years and made this effort possible.