FOCUSING ON THE TECHNOLOGY INVOLVED, THIS HANDBOOK DESCRIBES THE PRINCIPLES AS WEL AS THE EQUIPMENT USED AND THE CHANGES- PSYSICAL, CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC- THAT OCCUR DURING FOOD PRESERVATION. IN DOING SO THE TEXT COVERS IN DETAIL SUCH TECHNIQUES AS POST.HARVEST HANDLING, THERMAL PROCESSING, EVAPORATION AND DEHYDRATION, FREESING, IRRADIATION, HIGH PRESSURE PROCESSING, EMERGING TECHNOLOGIES, BAKING, EXTRUSION, FRYUNG AND PACKAGING.