Food Processing and Quality Control

Contents: Preface. 1. Introduction. 2. Need for food processing. 3. Primary losses of agricultural produce. 4. Post-harvest damages of agricultural produce. 5. Benefits and need in modern times. 6. Drawbacks of food processing. 7. Primary benefits of fermentation. 8. Fermented fish products available worldwide. 9. Commonly occurring food borne infection of public health significance. 10. Control of food poisoning. 11. Infection of animals transmitted to man through milk. 12. Infection primarily of man transmitted to through milk. 13. Public health risks involved from consumption of fermented food. 14. Regulatory parameters for governing processing efficiency. 15. Effects of food irradiation. 16. Global acceptance. 17. Radiation absorbed dose. 18. Regulation of global food irradiation. 19. Conclusion. Bibliography.

The book aims towards providing the basic and fundamental information on food processing and related issues on hygiene and quality control by following the related principles involved therein. This is a broad topic of immense concern and more contemporary to the developing food science and processing technology. Even it finds its implications in the beverage processing industries and breweries. The book can be used as text book and a ready guide by the students of food processing technology and allied sciences as well as by the professionals working in the ever expanding food processing sector.