Publisher's Synopsis
The book aims to provide a solid foundation in the subject matter while also incorporating the most recent advancements in technological development and significant industrial practices. In addition to the technological aspects, the book also highlights the quality aspects and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book comprises 16 chapters that address a range of critical topics, such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques like infrared and microwaves, as well as non-thermal techniques like high pressure and pulsed electric field processing and irradiation. The book also covers cutting-edge topics like functional foods, which could be of great interest to the global food market. To make the book more comprehensive, it would be beneficial to include chapters on food packaging and food laws, which are essential for commercializing processed foods, fresh produce, and other products.
