Overview

The book aims to provide a solid foundation in the subject matter while also incorporating the most recent advancements in technological development and significant industrial practices. In addition to the technological aspects, the book also highlights the quality aspects and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book comprises 16 chapters that address a range of critical topics, such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques like infrared and microwaves, as well as non-thermal techniques like high pressure and pulsed electric field processing and irradiation. The book also covers cutting-edge topics like functional foods, which could be of great interest to the global food market. To make the book more comprehensive, it would be beneficial to include chapters on food packaging and food laws, which are essential for commercializing processed foods, fresh produce, and other products.

Full Product Details

Author:   A.S. Bawa ,  P.S.Raju ,  O.P.Chauhan
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 2.80cm , Height: 23.50cm , Length: 19.10cm
Weight:   1.100kg
ISBN:  

9789381450147

ISBN 10:   9381450145
Pages:   392
Publication Date:   15 June 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

01. Introduction to Food Science by A.S. Bawa, O.P. Chauhan and P.S. Raju 02. Unit Operations in Food Processing by M.C. Pandey 03. Thermal Processing of Foods by H.S. Ramaswamy 04. Hurdle Technology in Food Preservation by H.S. Vibhakara and P.S. Raju 05. Low Temperature Preservation of Foods by D.S. Sogi 06. Separation and Filtration Processes by D.C. Saxena 07. Dehydration of Foods by U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu 08. Freezing Preservation of Foods by Alok Shah and O.P. Chauhan 09. Food Irradiation by K .Radhakrishna and K. Jayathilakan 10. Infrared and Microwave Processing of Food by G.K. Sharma, A.D. Semwal and D.K. Yadav 11. Minimal Processing of Fruits and Vegetables by P.S. Raju and O.P. Chauhan 12. Fermentation Preservation of Foods by K.V. Ramana 13. Packaging of Food Products by S. Nadanasabapathy and R. Kumar 14. Non-Thermal Methods of Food Preservation by O.P. Chauhan, P.S. Raju and A.S. Bawa 15. Functional Foods by Shalini Mishra, Alka Pandey and H.N. Mishra 16. Food Laws and Regulations by K.S. Premavalli

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Author Information

A.S Bawa: Ex-Director, Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India. P.S. Raju (Scientist) Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India O.P.Chauhan (Scientist) Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India.

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