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Throughout history, humans have sought ways to keep surplus food for later use.


Processed foods form a large proportion of our diet and traditional techniques such as smoking, drying, roasting and fermenting are still employed alongside processes made available by modern technology. 

Food Processing

  • This book discusses why food is processed and examines typical sequences in the manufacture of processed foods.

    Techniques examined include:

    • Sterilisation
    • Pasteurisation
    • Fermentation
    • Drying
    • Concentration
    • Chilling
    • Freezing
    • Vacuum sealing
    • Osmoappertisation
    • Osmodehydration
    • Irradiation


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