Food Preservation : Principles and Practices gives a comprehensive account of food preservation. It showcases various techniques involved in processing of fruits and vegetables so as to maximize the utilization of the agricultural output. It gives a systematic and detailed coverage of various aspects of preservation.
Section I deals with the theoretical knowledge essential to understand the art of preservation and includes chapters about importance of preservation, principles and methods of preservation, causes of spoilage of foods, selection of fruits and vegetables, etc.
Section II incorporates time tested and reliable recipes with necessary details of preparing preserved items like jam, jelly, preserves, squashes, pickles, etc.
This book approaches to the needs of students of Indian universities pursuing courses on food, nutrition, food science and technology, dietetics. This book will also be of value to the teachers, researchers, small scale food processing units and others having concern with the topic.
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