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Contents
Front Matter
1.
Scope of Food Processing in India with National and International Perspective
2.
Historical Developments in Food Processing
3.
Food Deteriorationand Control
4.
Principles of Food Processing and Preservation
5.
Heat Preservation & Processing
6.
Thermal Death Time Curves
7.
Modes of Heat Transfer, Determining Process Time and Process Lethality
8.
General principles of canning and bottling of foods
9.
Canning and bottling of different food products
10.
Retort Processing of Food
11.
Aseptic Processing & Packaging
12.
Low Temperature Preservation and Processing
13.
Freezing methods and packaging requirments for frozen foods
14.
Food Drying& Dehydration
15.
Dehydrofreezing
16.
Principles Underlying the Preparation of Intermediate Moisture Foods
17.
Principle of processing by baking and frying
18.
Roasting and Smoking of Foods
19.
Food Fermentation
20.
Preservation of foods by freezing
21.
Processing & Preservation By Non-Thermal Methods
22.
Food Irradiation
23.
High Hydrostatic Pressure Technology
24.
Pulsed Electric Field Technology
25.
Hurdle Technology
26.
Enzymes As Preservation Aids
27.
Food Extrusion
28.
Preservation of Food using Bacteriocins
29.
Preservation of foods by pulsed light technology
30.
Controlled atmosphere Storage and Modified atmosphere Storage Packaging
31.
Chemical Preservation in food processing
32.
Membrane Processing in Food Processing
33.
Effect of Ionizing Radiations on Food Nutrients
Back Matter
Principles of the Food Processing & Preservation
31
Chemical Preservation in food processing
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