Handbook Of Food Science And Technology (Processing Techniques)

Food Science is application of basic science and engineering to study the fundamental (physical, chemical and biochemical nature) of foods. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry, besides, various food processing technologies. The book on Handbook of FOOD SCIENCE AND TECHNOLOGY: Processing Techniques (Volume 2) is a well written book and covers various processing techniques in 16 different chapters namely food processing, processing plant, Unit operations in food pipeline, Thermal processing of foods, food dehydration, food freezing, food fermentation, food irradiation, emerging technologies, food additives, food enzymes, food waste management, food packaging, food storage, and food marketing along with important glossary. Each chapter has been well illustrated with examples for better understanding. The science and technology being used in different products in different chapters has been well illustrated with examples for better understanding. The book has been designed as per the ICAR syllabus for UG and PG students. At present, there is no book available which gives a complete coverage of Food Science and Technology. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing industry.