The book aimes at imparting basics of the subject besides the
latest trends in the evolution of technologies and important
industrial practices. Besides the technological aspects, adequate
emphasis has also been laid on the quality aspects and adequate
knowledge input required for a student or professional in Food
Science and Technology. The book contains 16 s addressing various
important aspects such as unit operations, thermal processing,
hurdle technology preservation, cold preservation, dehydration,
freezing, and advanced thermal techniques such as infrared and
microwaves besides non-thermal aspects such as high pressure and
pulsed electric field processing as well as ?-irradiation.
State-of-art subject areas such as functional foods could be an
added flavour as the global food market has ample potential in the
area of functional foods. Food packaging and food laws are
important in commercializing processed foods as well as fresh
produce and the areas require due emphasis to make the book more
comprehensive.
General
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