Food Preservation Handbook from C.H.I.P.S.

Handbook of Food Preservation
Second edition
edited by
M. Shafiur Rahman

Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation.

Handbook of Food Preservation emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties.


  • Presents fundamental and practical aspects of preservation methods
  • Emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques
  • Highlights the effect of each method on food properties
  • Covers cutting-edge techniques such as controlled-atmosphere packaging, glass transition and state diagram, ultrasound, ohmic heating, and antioxidant additives
  • Expands coverage of topics to 44 chapters


Preservation of Fresh Food Products

  1. Food Preservation: an Overview
  2. Postharvest Physiology of Fruits and Vegetables
  3. Postharvest Handling and Treatments of Fruits and Vegetables
  4. Post-Harvest Handling of Grains and Pulses
  5. Minimal Processing of Fruits and Vegetables
  6. Postharvest Handling and Preservation of Fish and Seafood
  7. Postharvest Handing of Red Meat
  8. Postharvest Handling of Milk

Preservation Using Chemicals and Microbes

  1. Fermentation as a Method for Food Preservation
  2. Natural Antimicrobials for Food Preservation
  3. Antioxidants in Food Preservation
  4. pH in Food Preservation
  5. Nitrides in Food Preservation

Preservation by Controlling Water, Structure, and Atmosphere

  1. Modified-Atmosphere Packaging of Produce
  2. Glass Transition and State Diagram of Foods
  3. Food Preservation and Processing using Membranes
  4. Stickiness and Caking in Food Preservation
  5. Drying and Food Preservation
  6. Osmotic Dehydration of Foods
  7. Water Activity and Food Preservation
  8. Surface Treatments and Edible Coating in Food Preservation
  9. Encapsulation and Controlled Release of Food Ingredients and Bioactives

Preservation Using Heat and Energy

  1. Pasteurization and Food Preservation
  2. Canning and Sterilization of Foods
  3. Cooking and Frying of Foods
  4. Food Preservation by Freezing
  5. Freezing-Melting (FM) Process in Food Concentration
  6. Microwave Pasteurization and Sterilization of Foods
  7. Ultrasound in Food Processing and Preservation
  8. Food Preservation Aspects of Ohmic Heating
  9. Light Energy in Food Preservation
  10. Irradiation Preservation of Foods
  11. Pulsed Electric Field in Food Preservation
  12. High Pressure Treatment in Food Preservation
  13. Applications of Magnetic Field in Food Preservation
  14. Combined Methods for Food Preservation
  15. Update on Hurdle Technology for Mild and Effective Preservation of Foods

Enhancing Food Preservation by Indirect Approach

  1. Packaging as a Preservation Technique
  2. Types of Packaging Materials Used for Foods
  3. Food Packaging Interaction
  4. Hygienic Design and Sanitation
  5. Hazard Analysis and Critical Control Point (HACCP)
  6. Good Manufacturing Practice (GMP)
  7. Commercial Considerations: Managing Profit and Quality


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Handbook of Food Preservation
Second edition
edited by M. Shafiur Rahman

2007 • 1,088 pages • $158.95 + shipping
Texas residents please add 6.75 % sales tax

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