Description
The Handbook of Food Preservation, 3rd Edition is an authoritative reference work edited by Mohammad Shafiur Rahman, providing detailed coverage of both classical and contemporary food preservation methods. This updated edition addresses the latest advances in preservation technology, including thermal processing, refrigeration, freezing, drying, fermentation, and chemical preservation techniques.
The handbook explores emerging technologies such as high-pressure processing, pulsed electric fields, and irradiation, alongside traditional methods. It covers preservation of various food categories including fruits, vegetables, meat, seafood, and dairy products. Each chapter includes practical applications, safety considerations, and regulatory compliance information relevant to the food industry.
Designed for food scientists, technologists, and industry professionals, this comprehensive resource examines the scientific principles underlying preservation methods, quality retention, and food safety standards. The third edition incorporates current research, case studies, and best practices for modern food manufacturing and storage.
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