Processing of Horticultural Crops

Learning Objective

Lecture 3- General principles and methods of food preservation

Objective: In this chapter, the basic principles of food preservation are discussed. Classification of foods on basis of level of perishability in the foods, various methods of food preservation on the basis of these principles has also been discussed in detail. The uses of low temperature, high temperature, use of radiations etc are the important methods elaborated in this chapter.