Fundamentals of Non-Thermal Processes for Food Preservation 1st Edition

Fundamentals of Non-Thermal Processes for Food Preservation (1st Edition) by Snehasis Chakraborty and Rishab Dhar is an authoritative guide that captures the cutting edge of food preservation without heat. If you work in food processing, quality assurance, product development, or agricultural supply chains, this book delivers practical science and applied techniques to extend shelf life while preserving taste, nutrients, and safety.

Discover clear, well-organized chapters that explain core non-thermal technologies—high-pressure processing, pulsed electric fields, ultrasound, cold plasma, and membrane-based separations—along with the microbiological principles and engineering considerations behind them. Case studies and real-world examples make complex concepts accessible for food technologists, engineers, researchers, and regulatory professionals aiming to innovate in packed-filed markets across India, South Asia, and global food industries.

The book balances rigorous science with industry relevance: learn how non-thermal approaches can reduce energy use, retain nutritional quality, and meet consumer demand for fresher, minimally processed foods. It’s especially useful for R&D teams developing new product lines, academic courses in food technology, and professionals preparing compliance documentation for modern food safety standards.

Readable, current, and practical, this 1st Edition equips readers with the knowledge to evaluate, design, and implement non-thermal preservation solutions that boost product value and competitiveness. Enhance your technical library and stay ahead in an evolving market—purchase your copy of Fundamentals of Non-Thermal Processes for Food Preservation today and transform how you preserve food for tomorrow’s consumers.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.