Physico-Chemical Aspects of Food Processing

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The book addresses the transformation of the food processing industry from a craft-based to a highly automated sector, driven by consumer demands for quality and natural ingredients. It emphasizes the necessity for a solid understanding of scientific principles in food processing, catering to both students and professionals facing industry changes. With increased automation and diversification, knowledge of these principles is crucial for career adaptability. The text aims to serve as a comprehensive reference for a broad audience in the field.