Introduction to Food Processing

By: Dakshin H., Babitha George

Introduction to Food Processing provides a clear and comprehensive overview of the principles, techniques, and applications involved in transforming raw agricultural products into safe, nutritious, and consumable food items. Ideal for students of food science, nutrition, and agricultural engineering, this book also serves as a valuable reference for industry professionals and entrepreneurs entering the food sector. The book begins by outlining the objectives and importance of food processing, including preservation, safety, convenience, and value addition. It then introduces the fundamental unit operations such as cleaning, sorting, size reduction, mixing, heating, cooling, drying, and packaging, each explained with its scientific basis and industrial relevance. Core food processing methods-thermal and non-thermal-are discussed in detail, covering techniques like pasteurization, sterilization, refrigeration, fermentation, extrusion, and high-pressure processing. Emphasis is placed on maintaining food quality, nutritional retention, and microbial safety throughout the production chain. Chapters on food additives, packaging technologies, and shelf-life extension provide further insight into product development and consumer acceptance. The book also addresses quality control, hygiene standards, and regulatory frameworks that govern food processing at national and international levels. Rich with examples, illustrations, and real-world applications, this text equips readers with the knowledge and skills necessary to understand, evaluate, and innovate within the ever-evolving field of food processing.

• Format: Hardcover
• Language: English
• ISBN: 9349690381
• ISBN13: 9789349690387
• Release Date: January 2026
• Publisher: Agri Horti Press
• Length: 206 Pages
• Weight: 1.03 lbs.
• Dimensions: 0.5" x 6.1" x 9.2"