Food Processing and Technology

Food processing can be described as the process through which food science finds its application in the selection, preservation, packaging, and use of food in the most nutritious manner. The combination of engineering and food technology finds huge importance in the food processing industry.
This book, which is aptly titled Food Processing and Technology is very rigorous in its scientific explanation of the various methods that are involved in the area of food processing. It is at the same time very insightful when it comes to imparting a strong message to the society regarding the importance and role of the food processing industry. The book gives a vivid description of the physical properties of food materials, fluid flow, and basic principles of heat and mass transfer, reaction kinetics, centrifugation, thermal processing, spoilage or preservation of foods, crystallization, dissolution, and refrigeration besides many other processes in this regard.
This book is intended to be primarily used as a textbook for courses in food processing and technology that are taught in colleges and universities. The latest edition has incorporated some of the latest trends that have been observed in this regard. It starts with a brief introduction to the properties of food materials, then the basic principles which govern the different scientific processes like centrifugation, freezing, and evaporation, among others, are discussed at length. It also emphasizes food packaging, cleaning, disinfection, and sanitation.