The book provides comprehensive information on various methods of food processing and food preservation. The second edition of the book is an updated, exhaustive, expanded version and includes the conventional methods as well as the newer processes. These processes that are currently used, have potential for future use and along with those which are being researched. The book covers the general principles and methods of food processing followed by processing of Cereals; Pulses, Legumes, Nuts, Oilseeds and Spices. It also covers preservation and processing techniques for fruits and vegetables; milk, dairy products and flesh foods. Attempt has also been made to address the recent developments in the areas of packaging, storage techniques and utilization of by products, where ever applicable. In this edition separate chapters have been devoted to ‘Fish and Sea Foods and Meat and Poultry’. As food quality and safety are critical issues in processing, Food Safety Systems and Legislation has also been covered. The book will serve as resource for the students and researcher scholars in the areas of Food Science and Nutrition, Food Processing and Food Technology as well as the entrepreneurs.
The chapters of the book are: Introduction, 1. Cereal Technology 2. Legume Technology 3. Oil Seed Technology 4. Fruit And Vegetable Technology 5. Dairy Technology 6. Flesh Food Technology 7. Food Additives 8. Extruded Foods 9. Food Irradiation 10. Packaging Technology, Index.