There has been a long felt need for a book on ‘Food Preservation and Processing’ for the students to understand the processes, methods of food preservation, quality aspects for making the food safe, wholesome and nutritious and methods and materials for proper packaging of fresh as well as processed products to maintain their quality during storage, transportation and marketing. This book covers the various aspects regarding the importance and scope of food preservation, principles and methods of food preservation, food additives, selection and purchase of fruits and vegetables for preservation, causes of food spoilage and factors affecting it, storage and spoilage of preserved foods, effect of processing, preservation and storage on various nutrients, quality control and its importance, quality standards, sampling and specifications of materials/products, unit operations in food processing and packaging of processed food materials and methods etc.
