Food Drying

This book discusses briefly the basic sciences fundamental to food processing and preservation. And the applications of these technologies in providing food products that meets consumer demands in all respects. The book discusses about the spoilage reasons, need for preservation, various preservation operations, historical developments, current situations, value addition, packaging, nutraceuticals/ functional foods, safety regulations and laws, career in food science, etc. The book extensively discusses the conventional and sophisticated preservation methods using thermal and other energy such as irradiation, high-pressure, pulsed electric, magnetic field, etc. Handling and preservation of fruits and vegetables, cereals, fish, meat, poultry and milk are discussed in detail. This area is an amalgamation of biological science, chemical sciences, physical sciences, engineering, mathematics, etc. and this knowledge is inevitable where food properties are concerned. A Food scientist need to apply chemistry, microbiology, biochemistry, other basic sciences to increase the shelf life, maintain the nutritional properties, value addition and so on. Contributing authors include experts from India, USA, Canada and Australia and document support from agencies in Australia, Japan, Russia and Germany.