Principles of food preservation : practical manual for Diploma in Food Technology / by Aishah Bujang, Woon Kon Sung and Siti Noobaiyah Abdul Malek

Includes tables

Includes bibliographical references

Man from prehistoric time has practiced some forms of food processing and preservations. The oldest method of preservation known to man is salting and curing of meats. Today, food preservation techniques have advanced to irradiation, modified atmosphere packaging and pulsed magnetic fields.

The intent of this book is to provide a valuable laboratory manual for students in food science and technology as well as those in food industry to understand the concept and principles in food preservation. Although this manual is primarily intended to be used by students in Diploma level but others in food science and technology can benefit and gain some knowledge in the field it provides.

This manual outlines the range of techniques available in the food preservation. Each practical is divided into different methods in food preservation techniques. The topics include preservation using chemical preservatives, preservation by osmoanabiosis, thermal processing, preservation by dehydration, low temperature preservation, food packaging and food irradiation. Procedures in preparing the food products are not a specific method. It is meant to guide the students in a simple and general method in processing the food products. A number of text in food processing have been published, describing in detail the latest techniques in processing the food products using advanced processing equipments.