Description

Food Processing Technology: Principles & Practice offers a comprehensive overview of the fundamental principles and modern practices that drive the food processing industry. This book explores the science behind food preservation, transformation, and packaging, focusing on techniques such as thermal processing, freezing, drying, and fermentation. It examines the role of food additives, enzymes, and innovative technologies like high-pressure processing and irradiation in maintaining quality and extending shelf life. Emphasizing safety and sustainability, the text addresses topics such as HACCP, waste management, and the environmental impact of processing methods. Richly illustrated with diagrams and case studies, the book bridges theoretical concepts with real-world applications in sectors ranging from dairy and meat to fruits and cereals. Food Processing Technology: Principles & Practice serves as an essential resource for students, researchers, and industry professionals aiming to optimize food quality, safety, and production efficiency in a competitive global market.