"Thermal vs. Non-Thermal Food Processing Methods" explores the essential techniques employed in the modern food industry to ensure food safety and quality. We cover various thermal processing methods such as pasteurization, sterilization, canning, and drying, alongside non-thermal methods using ultrasound and radio frequency waves.
Our book provides detailed explanations of each process, the equipment used, and the overall food processing workflow. By understanding these methods, readers can gain valuable insights into how food is processed and made safe for consumption.
This comprehensive guide is perfect for students, professionals, and anyone interested in the food processing industry. We aim to equip readers with the knowledge needed to excel in this field.