CONTENTS:-
Part I: Status of Food Processing Industry
1. Status of food processing industry in india
2. Importance and scope of food preservation
3. National food processing policy of india
Part II: Food Spoilage, Prevention and Food Safety
4. Food spoilage and its causes - Prevention of microorganisms, Food additives, HACCP: approach to food safety
Part III: Postharvest Processing and Utilization of Fruits and Vegetables
5. Physiological study of perishable foods
6. Preservation of fruits and vegetables
7. CA storage for apples and pears
8. Postharvest disease development and atmospheric modifications
9. Preservation of tree nuts and dried fruits
Part IV: Emerging Trends in Food Processing Technologies
10. Drying of Foods
11. Water activity(aw) and IMF concept: role in food preservation
12. Hurdle technology: a food preservation concept
13. Freeze drying of foods
14. Freezing of foods
15. Food Irradiation
16. Microwave applications to food
17. Use of extrusion technology in food industries
Part V: Storage of Grains
18. Storage and disinfestation of grain
19. The safe storage of grain
20. Grain storage in developing countries.
