As we all know that food is one of the most important topics in our life. Many book shave been written in this topic. This modest effort is another pearl in the sequence. This book has been designed in mind the mentality of the general reader’s language which is easy to understand.
There are many excellent books available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations, etc. There are also several very good books in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiological status of fresh and processed foods.
This book is and attempt to cover the wide knowledge about the topic of food processing, preservation and storage. The objective is to discuss the technology behind the main methods of food preservation used in today’s food industry in terms of the principles involved, the equipment used and the changes in physical, chemical, microbiological and organoleptic properties that occur during processing.
The discussion and in this book will help the readers to understand and learn about the different aspects of “Food Processing Preservation and Storage” in a most comprehensive way to face the present and future challenges which occurred in this field.