This text book has been developed specifically for use in undergraduate and postgraduate courses in the area of Food Technology. The book includes the basic chapters like units and dimensions, nutrients in food, food deterioration and control, food processing, various preservation methods, food additives, processing of fruits, vegetables, cereals, milk, food packaging, food quality and various novel techniques in food processing and preservation. More stress has been given on basic concepts of Food Technology along with various food processing and preservation methods employed in food industries. Food Technology is a qualitative science and this book is written by considering various aspects of this area. The aim of this book is to give an insight to students with the basic concepts of Food Technology in a very simplified language. The book has the basics as well as advanced topics keeping in view the level of UG and PG students hence will be helpful for the students preparing for competitive exams like GATE, NET and entrance tests of educational institutions. This book is the result of 15 years’ experience of teaching Food Technology and Food Engineering to students of degree and postgraduate courses. The text in this book can be utilized as a source of reference. The symbols in book are self explanatory for the purpose of self-study by the students. The information in the book has been extracted from various standard references as well as notes of the class lectures prepared by the authors. The authors express their appreciation to those research workers whose work they... See more
This text book has been developed specifically for use in undergraduate and postgraduate courses in the area of Food Technology. The book includes the basic chapters like units and dimensions, nutrients in food, food deterioration and control, food processing, various preservation methods, food additives, processing of fruits, vegetables, cereals, milk, food packaging, food quality and various novel techniques in food processing and preservation. More stress has been given on basic concepts of Food Technology along with various food processing and preservation methods employed in food industries. Food Technology is a qualitative science and this book is written by considering various aspects of this area. The aim of this book is to give an insight to students with the basic concepts of Food Technology in a very simplified language. The book has the basics as well as advanced topics keeping in view the level of UG and PG students hence will be helpful for the students preparing for competitive exams like GATE, NET and entrance tests of educational institutions. This book is the result of 15 years’ experience of teaching Food Technology and Food Engineering to students of degree and postgraduate courses. The text in this book can be utilized as a source of reference. The symbols in book are self explanatory for the purpose of self-study by the students. The information in the book has been extracted from various standard references as well as notes of the class lectures prepared by the authors. The authors express their appreciation to those research workers whose work they have referred and have been incorporated in this book. This book is designed in such a way that it will be different and unique, covering basic aspects of food technology, food processing, food spoilage, food preservation etc. We thank all those who have given valuable assistance in editing the draft. We appreciate many recommendations from colleagues, and the encouragement from students, as received over a period of nearly 15 years. All of these comments and suggestions have been valuable, and have made the continuous development of this book a rewarding experience. We will continue to respond to communications from faculty members and students as the concepts and applications of Food Technology continue to evolve. Although best efforts have been made, the readers are the final judge.
