本书介绍了现代加工技术及其在开发和改进新食品方面的应用，以满足消费者日益增长的对产品质量和安全的需求，内容涉及食品非热加工、固相发酵、果汁浓缩、微胶囊技术、配伍干燥、真空油炸、无菌包装等。（This book introduces the modern processing technology and its application in the development and improvement of new foods to meet the growing demand of consumer for product quality and safety. The book covers non-thermal processing of food, solid-phase fermentation, fruit juice concentration, microcapsules Technology, compatibility dry, vacuum fried, sterile packaging.）