Covers the physical, chemical and microbiological basis of the different methods of food preservation with reference to the application of three of the widely used commercial processes: thermal processing, freezing, and dehydration. This book also provides an overview of technological advances in other methods of preservation. "? sets out to address the basic principles of and applications of the major food processing technologies used commercially. ? It covers the theory of the techniques well and combines this with a practical hands-on approach. ? The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book." - H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007