Includes bibliographical references and index.

Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Abstract; Preface; Chapter 1 Introduction to Food Processes; 1.1. Introduction; 1.2. The History of Food Processing Industry; 1.3. Parameters for Food Processing; 1.4. The Benefits and Drawbacks of Food Processing; 1.5. Forces Influencing Food Processing; 1.6. Geographic Placement of the Food Industry; Chapter 2 Major Food Processing Industries; 2.1. Introduction; 2.2. Meat Industry; 2.3. Fruits Processing Industry; 2.4. Cereal Processing Industry 2.5. Fish Processing Industry Chapter 3 Postharvest Handling and Preparation of Agricultural Food for Processing; 3.1. Introduction; 3.2. Postharvest Susceptibility to Deterioration and Damages; 3.3. Storage and Transportation of Raw Materials; 3.4. Cereals Threshing, Cleaning, and Sorting; 3.5. Standardization and Grading; Chapter 4 Processing of Edible Oils and Fats; 4.1. Introduction; 4.2. Types of Edible Oil Crops; 4.3. Types of Edible Oils and Fats; 4.4. Hydrogenation of Edible Oils and Fats; 4.5. Packaging of Processed Edible Oils and Fats 4.6. Pricing System of Processed Edible Oils and Fats4.7. Constraints in Edible Oils and Fats Processing Industry; 4.8. Marketing of Processed Edible Oils and Fats; 4.9. Trends in Edible Oils and Fats Processing; Chapter 5 Sugar and Honey Processing; 5.1. Introduction; 5.2. Sugar Processing Industry; 5.3. Honey Processing Industry; Chapter 6 Food Cooling, Freezing, and Hardening Processes; 6.1. Introduction; 6.2. Importance of Cooling, Freezing, and Hardening of Foodstuffs; 6.3. Requirements for Refrigeration in Food Industry; 6.4. Methods of Food Refrigeration 6.5. Advantages of Solar Refrigeration Chapter 7 Packaging in Food Processing Industry; 7.1. Introduction; 7.2. The History of Packaging Industry; 7.3. Modern Packaging Industry; 7.4. Types of Designs Used in Packaging Industry; 7.5. Relationship Between Packaging and Marketing; 7.6. Canning in Food Processing Industry; Chapter 8 Major Technologies in Food Processing Industries; 8.1. Introduction; 8.2. The Situation in Less Developed Countries; 8.3. Computerization of Food Processing Practices; 8.4. Food Additives Technologies in Food Industry 8.5. Ultrasonic Technology in Food Processing Industry8.6. Refrigeration Technology in Food Industry; 8.7. Fermentation Technology in the Food Industry; 8.8. Granulation Technology in Food Processing Industry; Chapter 9 Thermal Food Processes; 9.1. Introduction; 9.2. Blanching; 9.3. The Dehydration Process; 9.4. Bean Powder through Thermal Processing; 9.5. Fresh Milk Thermal Processing; 9.6. Potato Flakes Thermal Processing; 9.7. Pawpaw Flakes Thermal Processing; 9.8. Banana Flakes Thermal Processing; 9.9. Tea Thermal Processing; 9.10. Pumpkin Powder Thermal Processing 9.11. Fish Thermal Processing. Chapter 10. The Environmental Problems Linked with Food Processing.10.1 Introduction. 10.2 An Overview of the Problem 10.3 Disposal Problems at the Meat Processing Industry. 10.4. By-Products of the Sugar Industry. 10.5 Environmental Impact of Waste Oils and Fats. 10.6. Industrial Wastewater and Solids. References . Index.

Food Industry: Processes and Technologies examines various processes and technologies in relation with food industry including an extensive overview of major food industries together with food innovations. It includes definition of packaging, handling, food procedures etc. Also provided is the brief about environmental problems that are linked with processing of food. Provides the reader with insights into the development of its history, so as to understand the theoretical perspective of food technologies as well as processing techniques and why some techniques are not sustainable.

College of Education Bachelor of Technology and Livelihood Education major in Home Economics

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