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The Technology of Food Preservation

Norman W. Desrosier. The Avi Publishing Company, Inc., Westport, Connecticut. 418 pp. 1959

University of Illinois, Urbana

ABSTRACT

The purpose of this book is to present the elements of food preservation technology. It is ideally suited as a text for introductory food technology courses. Since this book covers the major phases of the food industry in a comprehensive and authoritative manner, it should be an ideal reference for all those who are interested in food technology.

The author has refrained from the consideration of techniques for the processing of specific products and this has allowed a good coverage of the fundamental science involved in a number of processing and manufacturing areas.

The diverse material of this book is presented in 11 chapters. An abundance of figures, pictures, and tables has been used by the author and this greatly enhances the reading quality of the book. The first three chapters are devoted to introduction, history, and the general problems involved in feeding mankind. Separate chapters are devoted to the preservation of food by canning, freezing, and drying.