Foreword, Preface to the Second Edition, Preface to the First Edition, PART I. PRINCIPLES, 1. Thermodynamics, 2. Reaction Kinetics, 3. Heat Transfer in Food, 4. Mass Transfer in Food Preservation Processes, 5. Water Activity and Food Preservation, PART II. PRESERVATION PROCESSES, 6. Heat Processing, 7. Storage at Chilling Temperatures, 8. Freezing, 9. Concentration, 10. Dehydration, 11. Nonthermal Methods, 12. Protective Packaging, Index

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"vast amounts of new information have been added.It [will be] of great value." Owen Fennema, Professor of Food Chemistry, University of Wisconsin-Madison, U.S.A. "an important contribution to the field of food technology." Food Technology "an excellent monographa valuable asset to those who are interested in food science." Journal of Food Science and Technology "the wealth of general information presented makes it a good survey book for anyone who is interested in the food industry." Journal of the American Oil Chemists' Society

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