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
£24.99Price
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