Food Processing

Processed foods form a large proportion of our diet and traditional techniques such as smoking, drying, roasting and fermenting are still employed alongside processes made available by modern technology. This book discusses why food is processed and examines typical sequences in the manufacture of processed foods. Techniques examined include sterilisation, pasteurisation, fermentation, drying, concentration, chilling, freezing, vacuum sealing, osmoappertisation, osmodehydration and irradiation.