Recent advances in some aspects of food technology

Abstract

Food technology is the application of science and engineering to the production, processing, packaging, distribution, preparation and utilization of foods. The scope of this definition is very wide and with the rapid strides that technology has made during the present century it is difficult to deal with all the aspects in a single attempt. This article will be concerned primarily with some of the recent techniques standardized for dehydration and sterilization of foodstuffs including vegetables, meat, fish and dairy products. It will also record briefly the packaging improvements achieved during the last few years.