Food Processing‎:‎ Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing‎.‎ It describes the physical‎,‎ chemical‎,‎ and microbiological basis for each method of preservation‎.‎ Particular emphasis is placed on the application of three of the most universally used commercial processes‎:‎ thermal processing‎,‎ freezing‎,‎ and dehydration‎.‎ Thermal processing ‎- perhaps the most widely used technology in the world ‎- is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics‎.‎ Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing‎.‎ Low temperature preservation is also demonstrated with a focus on freezing‎.‎ The fundamentals of the freezing process‎,‎ and the techniques and equipment used in commercial freezing operations are also explained‎.‎ The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence‎.‎ Aspects of dehydration are de‎.‎‎.‎‎.‎