The 'Food Processing Technologies' hardback by Sangeeta, Patil Rajvardhan Kiran, Nikita Mishra, Rupender Kaur, Suneetha T B, Sheetanshu Gupta, and Wajid Hasan stands as a definitive resource guide for professionals and enthusiasts in the food processing industry. This comprehensive text opens with fundamental concepts of mixing and homogenization, detailing the principles behind solid and liquid mixing, types of mixers, and the emulsification process that ensures the texture of various food products. Diving deeper, the book explores innovative dehydration technologies, such as osmotic dehydration, freeze-drying, and foam mat drying, which are vital to preserving flavor and nutrients without compromising food quality. The authors also present advanced non-thermal processing techniques, including Ohmic heating, pulsed electric field preservation, and ultrasonication, emphasizing their role in food safety and quality enhancement. As it culminates, the book addresses crucial aspects like food plant hygiene and waste disposal methods, ensuring readers gain a holistic view of modern food processing capabilities and challenges.

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