This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering conc[...]

The preservation processes for foods have evolved over several centuries. This work deals with the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality.[...]