ABSTRACT
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Blanching. Thermal Processing. Canning. Canning of Fishery Products. Extrusion - Cooking. Dehydration-Spray Drying-Freeze Drying. Chilling. Freezing. Microwave Heating. Microwave Heating Technology. Advances in Food Additives and Contaminants. Ohmic Heating: Principles and Application in Thermal Food Processing. High Pressure Process Design and Evaluation. High Pressure Processing of Foods: Technology and Applications. Pulsed Electric Fields. Ultrasonic and UV Disinfection of Food. Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables. Food Packaging - Aseptic Packaging. Modified Atmosphere Packaging of Fruits and Vegetables. Biosensors in Food Technology, Safety and Quality Control. Ozone Applications in Food Processing.
