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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food Processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.

This book comprises of 21 Chapters. Chapter 1 covers the Food Processing: An Introduction and Chapter 2 contain up-to-date accounts of post harvest handling and preparation of foods for processing. Chapters 3 to 7 covers the thermal and non thermal food processing, evaporation and degradation, freezing, irradiation and high pressure processing. Chapter 8 deals with pulsed electric field processing, power ultrasound and other emerging technologies. In chapters 9-13 covers the baking, extrusion and frying, packaging, safety in food processing, hygiene and process control in food processing. Environmental aspects of food processing is covered in chapter 14, while chapters 15 to 17 explains the fruits and vegetables, cereals and pulse based products and snack foods. Chapters 18 and 19 deals with the sugar, sweetners, honey, confectionary and beverages. Chapters 20 and 21 contain milk and milk products, meat, poultry and fish products.

This book will be highly useful to under graduate as well post graduate students in Food Processing, Home Science, Food Microbiology and Food Engineering course and also various research workers, food manufacturers, professionals, consumers libraries etc.