Description

ABOUT THE BOOK

“A Practical Guide to FOOD PRESERVATION” is a manual intended to serve as a guide for preservation of fruits and vegetables through appropriate, practical, cost-effective, and safe strategies, minimizing the risk of damaging food and thus maximizing the utilization of agricultural outputs. The book dissects the exact mode or mechanism involved in each method of preservation by highlighting the effects on food properties.

This manual begins with an overview of scope and importance of food preservation, causes of spoilage, principles and methods of preservation, selection of fruits and vegetables, etc. The chapters following have an extensive description of systematic, step-by-step and detailed preservation techniques. It also details methods of physical manipulation involving freezing and drying of fruits and vegetables. The recipes incorporated for preparation of jam, jelly, preserves, pickles, squashes, candies, etc. are time tested and reliable

Containing fundamental and practical aspects of preservation techniques, this guide will help in understanding and learning how to process vegetables and fruits, how one can use them, why failure in preservation may occur and how these failures may be avoided. It approaches to the needs of students of the Indian universities pursuing courses on food, nutrition, food science and technology, dietetics. This manual is also of value to the teachers, researchers, small scale food processing units and others having concern with the field.

CONTENT

ABOUT THE AUTHORS

Prof. Arti Sankhla, a renowned name in the field of Food Science and Nutrition, has a vast teaching, research, extension and successful administrative experience. Presently working as Dean, College of Home Science, MPUAT, Udaipur. She has more than ten books/booklets and more than 100 research papers published in her name. She is a recipient of a number of National and International Awards, to name a few: Subbaraw Memorial Award 1993, Honorary Member of Professional Women’s Advisory Board, American Biographical Institute, USA 2000, Best Publication Award 2005. The author has seven research projects to her credit. She has visited Canada, USA, and Europe in personal and profession capacity. She has also organized national level workshops and seminars.

Prof. Renu Mogra is M.Sc. (Gold Medalist) and Ph.D. in Foods and Nutrition. Presently she is working in the Department of Foods and Nutrition, College of Home Science, MPUAT, Udaipur. She has over seventeen years of experience of teaching, research and extension activities in the field of nutrition. She has developed practical manuals, booklets / books concerning the subject, participated in a number of national and international seminars and conferences. Number of research papers have also been published by her.

Dr. Prachi Avinash is M.Sc., PGDDHFS, PGDPPHC and Ph.D. in Foods and Nutrition. She is presently working as a Research Fellow in College of Home Science, MPUAT, Udaipur, in a project funded by Department of Science and Technology (GoR). She has a number of publications including research papers, technical and popular articles, booklets and posters. The author has also received awards and recognitions including those in academics and paper presentations and has attended national and international conferences, workshops, and trainings on Preservation of fruits and vegetables, Bakery and confectionary and the likes.