'Today Food Preservation process has improved constantly. The present book deals with the advanced methods of food preservation and provides the overall knowledge about the preservation of foods and food grains. The present edition deals with the relationships between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-to-date review of the current state of food preservation. The book is very useful for B.Sc. and M.Sc. students, teachers and for research scholars.' Table of Contents Part I: Status of Food Processing Industry Chapter 1: Status of food processing industry in india Chapter 2: Importance and scope of food preservation Chapter 3: National food processing policy of india; Part II: Food Spoilage, Prevention and Food Safety Chapter 4: Food spoilage and its causes; Prevention of microorganisms, Food additives, HACCP: approach to food safety; Part III: Postharvest Processing and Utilization of Fruits and Vegetables; Chapter 5: Physiological study of perishable foods; Chapter 6: Preservation of fruits and vegetables; Chapter 7: CA storage for apples and pears; Chapter 8: Postharvest disease development and atmospheric modifications; Chapter 9: Preservation of tree nuts and dried fruits; Part IV: Emerging Trends in Food Processing Technologies; Chapter 10: Drying of Foods; Chapter 11: Water activity(aw) and IMF concept: role in food preservation; Chapter 12: Hurdle technology: a food preservation concept; Chapter 13: Freeze drying of foods; Chapter 14: Freezing of foods; Chapter 15: Food Irradiation; Chapter 16: Microwave applications to food; Chapter 17: Use of extrusion technology in food industries; Part V: Storage of Grains; Chapter 18: Storage and disinfestation of grain; Chapter 19: The safe storage of grain; Chapter 20: Grain storage in developing countries.