Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engineering operations and technological processes. These topics need an interactive approach to enable one to gain a proper perspective and insight into the subject. The fast emerging food biotechnology, involving the use of genetically modified foods and food products, has become controversial even though the use of micro-organisms and microbial products in food processing has been in practice for centuries. The third volume of Handbook of Food Processing Technology deals with engineering and environmental aspects in food processing, and is divided into four sections. Section I deals with heat and mass transfer of food products. Section II focuses on measurement and control in food processing industry. Food processing is a vast sector of the industrial world. A major percentage of the cereals, vegetables and fruits are processed for human consumption and preserved for future use. The specifications of ingredient materials for best results are termed standards. Setting a standard for ingredient material requires vast experience in handling, and the manufacturer might set his own specifications. Considering this, the section focuses on process, instrumentation and control and describes measurements in food processing industry. Section III takes up environmental aspects. Effluents from food and allied industries are considered to be close to domestic sewage since they mainly contain biodegradable material and suspended solids. Hence, treatment of such wastes was never felt as a difficult task. A major shift in the approach, as far as treatment of such wastes is concerned, has been the use of anaerobic technology instead of aerobic one. The section elucidates on treatment of seafood processing waste and treatment of meat and poultry wastes; potato waste-water treatment; soft drink waste treatment; bakery waste treatment; and treatment of cereals, pulses, edible oil wastes and dairy effluents. The present Handbook of Food Processing Technology is a complete treatise on foods and food processing techniques. It is essential reading for all students and teachers of environment, engineering, food technology and life sciences. The book will also cater to the needs of students and professors, industry personnel and others working on research aspects in this field.

Table of Contents:
Volume 1: SECTION I Basic Concepts of Fruits and Vegetables 1. Classification, Composition of Fruits and Post-harvest Maintenance of Quality 2. Refrigerated and Controlled/Modified Atmosphere Storage 3. Juice Processing 4. Enzymes in the Fruit Juice and Wine Industry 5. Fruit Preserves and Jams 6. Drying of Fruits 7. Fruit Freezing 8. Thermal Processing of Fruits 9. Novel Processing Technologies for Food Preservation SECTION II Major Processed Products 10. Apples and Apple Processing 11. Peach and Apricot 12. Sweet Cherry and Sour Cherry Processing 13. Plums and Prunes 14. Strawberries and Raspberries 15. Processing of Cranberry, Blueberry, Currant and Gooseberry 16. Grape Juice 17. Oranges and Tangerines 18. Grapefruits, Lemons and Limes 19. Processing of Bananas 20. Tropical Fruits (Guava, Lychee, Mango and Papaya) 21. Coconut 22. Olives 23. Avocados 24. Vegetables 25. Meat and Meat Products 26. Cereals, Legumes and Nuts 27. Beverages 28. Sugar, Sweeteners, Chocolate and Honey 29. Spices and Allied Products SECTION III Residual Management and Packaging 30. Residual Management in Fruit Processing Plants 31. Packaging of Fruits and Vegetables References Index Volume 2: PART A: BIOCHEMICAL ASPECTS SECTION I Basic Concepts of Food Biotechnology 1. Food Biochemistry—An Introduction 2. Browning Reactions SECTION II Water, Enzymology and Protein Cross-Linking 3. Water 4. Enzyme Engineering and Technology 5. Protein Cross-Linking in Food 6. Chymosin in Cheese Making SECTION III Muscle Foods 7. Biochemistry of Processing Meat and Poultry 8. Biochemistry of Seafood Processing SECTION IV Milk 9. Chemistry and Biochemistry of Milk Constituents 10. Biochemistry of Milk Processing SECTION V Fruit, Vegetables and Cereals 11. Biochemistry of Fruit Processing 12. Biochemistry of Vegetable Processing 13. Non-enzymatic Browning of Cookies, Crackers and Breakfast Cereals SECTION VI Fermented Foods 14. Biochemistry of Fermented Meat 15. Biochemistry and Fermentation of Beer PART B: MICROBIOLOGICAL ASPECTS SECTION VII Basic Concepts of Micro-organisms in Food Technology 16. Microbiology of Fruit Products 17. Contamination of Foods from Natural Sources SECTION VIII Principles of Food Preservation and Spoilage 18. General Principles of Food Preservation 19. Food Preservation by Use of Low Temperatures 20. Food Preservation by Use of High Temperatures 21. Preservation of Foods by Drying (Desiccation) 22. Preservation by Preservatives 23. Food Preservation by Use of Radiation 24. General Principles Underlying Spoilage SECTION IX Contamination, Preservation and Spoilage of Various Foods 25. Microbial Spoilage of Fruits and Vegetables 26. Contamination, Preservation and Spoilage of Vegetables and Fruits 27. Contamination and Spoilage of Fresh and Cured Meats, Poultry and Seafoods 28. Contamination and Spoilage of Miscellaneous Foods SECTION X Foods and Enzymes Produced by Micro-organisms 29. Production of Cultures for Food Fermentations 30. Food Fermentations 31. Foods and Enzymes from Micro-organisms SECTION XI Foods in Relation to Disease 32. Food Poisonings and Infections 33. Investigation of Foodborne Disease Outbreaks SECTION XII Food Sanitation, Quality Control and Inspection 34. Quality Assurance, Quality Control, Inspection and Sanitation 35. Microbial Control and Safety Measures for Food and Food Products References Index Volume 3: SECTION I Heat and Mass Transfer of Food Products 1. Classification and Characterisation of Foodstuffs 2. Heat Transfer 3. Heat Transfer and Solid Foods 4. Heat Transfer and Liquid Foods 5. Bioprocess Design SECTION II Measurement and Control in Food Processing Industry 6. Process Instrumentation and Control 7. Measurements in Food Processing Industry SECTION III Environmental Aspects 8. Food Pollution 9. Food Waste Treatment 10. Treatment of Seafood Processing Waste 11. Treatment of Meat and Poultry Wastes 12. Potato Waste-water Treatment 13. Soft Drink Waste Treatment 14. Bakery Waste Treatment 15. Treatment of Cereal, Pulses and Edible Oils 16. Treatment of Dairy Processing Waste SECTION IV Food Flavour and Additives 17. Introduction to Flavours 18. Flavour Compounds 19. Flavour Analysis 20. Food Additives in Fruit Processing References Index