This volume consists of peer-reviewed articles reporting on developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging...