Principle of Food Preservation

Author: Liu Jianxue
Publisher:
Publish Date: 2006-12-01
Features: This textbook was jointly written by multiple institutions across the country, gathering the main forces engaged in teaching and research of this course, making it a crystallization of collective wisdom. It is suitable for teaching undergraduate and graduate students in Food Science and Engineering at universities and colleges, as well as for managers and production technicians in food and business enterprises for reference. The book is divided into 12 chapters, primarily covering the basic theories and methods of food preservation popular both domestically and internationally, while incorporating some new preservation theories and technologies. Each chapter follows the framework of basic preservation principles, the impact of preservation methods on food quality, preservation techniques, and equipment, highlighting engineering advantages, strengthening applied foundations, and facilitating reference and self-study for readers of different food types. This is the main feature of the textbook's compilation.