Food Processing and Preservation

Contents: Preface. I. Status of Food Processing Industry: 1. Status of food processing industry in India. 2. Importance and scope of food preservation. 3. National food processing policy of India. II. Food Spoilage, Prevention and Food Safety: 4. Food spoilage and its causes. 5. Prevention of microorganisms. 6. Food additives. 7. HACCP: approach to food safety. III. Postharvest Processing and Utilization of Fruits and Vegetables: 8. Physiological study of perishable foods. 9. Preservation of fruits and vegetables. 10. CA storage for apples and pears. 11. Postharvest disease development and atmospheric modifications. 12. Preservation of tree nuts and dried fruits. IV. Emerging Trends in Food Processing Technologies: 13. Drying of foods. 14. Water activity (aw) and IMF concept: role in food preservation. 15. Hurdle technology: a food preservation concept. 16. Freeze drying of foods. 17. Freezing of foods. 18. Food irradiation. 19. Microwave applications to food. 20. Use of extrusion technology in food industries. V. Storage of Grains: 21. Storage and disinfestation of grain. 22. The safe storage of grain. 23. Grain storage in developing countries. Bibliography. Index.

"Today Food Preservation process has improved constantly.

The present book deals with the advanced methods of food preservation and provides the overall knowledge about the preservation of foods and food grains.

The present editions deals with the relationships between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-do-date review of the current state of food preservation." (jacket)