Principles and Techniques of Food Preservation

Unit I: Principles of Fruit and Vegetable Processing
1 History
2 Principles and Methods
3 Chemical Preservation
4 Bio-Processing
5 Thermal Processing
UNIT II: Thermal Processing
6 Blanching
7 Pasteurization
8 Sterilization
9 Ultra High Temperature Processing (UHT)
10 Drying and Dehydration
11 Canning
UNIT III: Processing by Low Temperature
12 Controlled Atmospheric and Modified Atmospheric storage 
13 Low Temperature Storage
14 Freezing 
15 Dehydrofreezing 
UNIT IV: Non-Thermal Processing
16 Food Irradiation 
17 High Pressure Processing 
18 Preservation by Controlling Water Activity (aw) 
19 Pulse Electric Field (PEF) 
20 Ultrasonication
21 Microwave Processing
22 Ohmic Heating
23 Hurdle Technology 
Literature cited