Technology of Food Preservation and Processing

The book covers Food Preservation and Processing, Food Additives, Spoilage of Foods, Food Poisoning, Sanitation and Cleaning Requirements for Food Processing Plants, Introduction to Quality Control, Evaluation and Assurance, Methods of Product Development and Marketing Techniques, Food Grades, Standards, Laws and Regulations, Food Preservation Principles and Methods, Preservation by Salting, Preservation by Sugar, Preservation by Using Chemicals, Preservation by Drying, Preservation by Fermentation, Preservation by Antibiotics and Irradiation, Preservation by Cold, Preservation by Concentration, Preservation by Use of Heat, Commercial Canning, Fruit and Vegetable Preservation, Fermented Beverages, Fruit Concentrates, Fruit Beverages, Pickles, Cold Storage, Food Standards and Labeling, Fruits and Fruits Products, Vegetables and Vegetable Products, Cereals and Baked Products, Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg Products, Candied Foods, Fermented Non-alcoholic and Alcoholic Beverages, By-product Utilization, Packaging and Packing Materials, Post Harvest Food Conservation, Equipments Commonly used in Preservation of Fruits & Vegetables, Fruits and Vegetables, Cold Storage, Ready to Serve Curried Vegetables, Tomato Products, Suppliers of Plant and Machineries.