Thermal Processing of Foods
M. Kumar
Open MIND
Abstract
Thermal Processing of Foods is a comprehensive academic and industrial reference book that provides detailed knowledge of heat-based food preservation technologies used in modern food processing industries. The book explains the scientific principles, engineering concepts, microbiological aspects, equipment systems, quality changes, food safety regulations, and industrial applications associated with thermal food processing. It is intended for undergraduate and postgraduate students of Food Technology, Dairy Technology, Food Engineering, Food Science, Agricultural Engineering, and related disciplines, as well as researchers and professionals working in food industries. The book begins with the fundamentals of thermal processing, including its definition, objectives, scope, and historical d