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Food Drying

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posted on 2023-05-22, 20:17 authored by Peter DoePeter Doe, Gopakumar, K
This book discusses briefly the basic sciences fundamental to food processing and preservation. And the applications of these technologies in providing food products that meets consumer demands in all respects. The book discusses about the spoilage reasons, need for preservation, various preservation operations, historical developments, current situations, value addition, packaging, nutraceuticals/ functional foods, safety regulations and laws, career in food science, etc. The book extensively discusses the conventional and sophisticated preservation methods using thermal and other energy such as irradiation, high-pressure, pulsed electric, magnetic field, etc. Handling and preservation of fruits and vegetables, cereals, fish, meat, poultry and milk are discussed in detail. This area is an amalgamation of biological science, chemical sciences, physical sciences, engineering, mathematics, etc. and this knowledge is inevitable where food properties are concerned. A Food scientist need to apply chemistry, microbiology, biochemistry, other basic sciences to increase the shelf life, maintain the nutritional properties, value addition and so on. Contributing authors include experts from India, USA, Canada and Australia and document support from agencies in Australia, Japan, Russia and Germany.

History

Publication title

Food Processing and Preservation Technology

Editors

K Gopakumar, M Raman and B Gopakumar

Pagination

21-50

ISBN

978-93-91063-85-6

Department/School

School of Engineering

Publisher

Narendra Publishing House

Place of publication

New Deli

Extent

31

Rights statement

Copyright 2022 Narendra Publishing House

Repository Status

  • Restricted

Socio-economic Objectives

Nutraceuticals and functional foods; Processed fish and seafood products; Expanding knowledge in the agricultural, food and veterinary sciences

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