• Covers terms, definitions, units and dimensions, mass and energy balance fundamentals, and include practice problems
• Presents an in-depth account of the microbiological basis for thermal processing and microbial destruction kinetics
• Discusses various process calculation methods and equipment used for thermal processing
• Provides an overview of food processing techniques such as osmotic drying, freeze concentration, ultrafiltration, reverse osmosis, acoustic and electro-acoustic dewatering, food irradiation, and more

This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.