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Solvent and pressure extraction are the major unit operations in many food and related industries (production of sugar, wine, vegetable oils, and fruit juices), recuperation of valuable plant components (proteins, antioxidants, and flavors), dehydration of fibrous materials and biological wastes, etc. Recently, electrotechnologies, based on effects of pulsed electric fields (PEF), ohmic heating (OH), and DC electric field, gained the real interest in relation to the processing of foods. These techniques allow enhancement of efficient extraction from food plants and dehydration of biosolids. PEF and pulsed OH preserve nutritional, functional, structural, and sensory properties of products better than conventional extraction technologies. Electrofiltration and electro-osmotic dewatering can be very effective for separation of bioproducts and dehydration of food wastes. This book overviews fundamental principles of the said …