Author Description

"Food Processing: Principles and Applications is a comprehensive textbook that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration." This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a resource for food process engineers and researchers to forecast the results of food processing methods.