# Food processing & preservation pdf
15.1 Introduction
15.2 Methods of Food Preservation
15.2.1 Thermal Processing
(i) Effect of thermal processing on microbial activity
(ii) Effect of thermal processing on enzyme activity
(iii) Effect of thermal processing on food quality
15.2.2 Thermal Processes
(i) Blanching
(ii) Pasteurization
(iii) Sterilization
15.2.3 Thermal Death Time
15.2.4 Food Drying/ Dehydration
(i) Heat requirement for vaporization
(ii) Heat transfer in drying
(iii) Drying and water activity
15.2.5 Cooling and freezing
(i) Air freezing
(ii) Plate freezing
(iii) Liquid-immersion freezing
(iv) Cryogenic freezing
15.2.6 Food Preservation using Chemicals
(i) Salt and sugar preservation
(ii) Other preservatives
15.2.7 Minimal Processing of Fresh Foods
15.2.8 Other Emerging Techniques
(i) Modified atmosphere packaging
(ii) Genetic engineering
15.3 Emerging Technologies for Minimally Processed Fresh Fruit Juices
15.3.1 Pulsed electric field
15.3.2 High hydrostatic pressure
0 Comments
Send feedback