Food Preservation Manual by Javaid Aziz Awan & Salim Ur Rehman

Food Preservation Manual by Dr. Javaid Aziz Awan and Dr. Salim Ur Rehman is a comprehensive guide that provides an in-depth understanding of the principles, methods, and technologies used to preserve food quality, flavor, and nutrition . Published by Unitech Communications, Faisalabad in 2018, this 80-page manual serves as an essential resource for students, food technologists, and industry professionals aiming to ensure food safety and sustainability through scientific preservation techniques . Multan Kitab Ghar

Food Preservation Manual

Key Features

✔ 80 pages of comprehensive coverage on food preservation principles and methods
✔ Published by Unitech Communications, Faisalabad (2018)
✔ ISBN: 9789698543594
✔ Covers traditional methods: drying, freezing, canning, and pasteurization
✔ Includes innovative techniques: irradiation, high-pressure processing, vacuum sealing
✔ Discusses role of microorganisms, enzymes, and chemical agents in food spoilage
✔ Practical guidelines for industrial and domestic hygiene and shelf-life extension
✔ Includes index for easy reference
✔ Written in clear, accessible English
✔ Ideal for food science students, technologists, and industry professionals
✔ Available at University of Lahore Libraries (Call No. 641.4 AWA-F 2018 1550037)

Topics Covered

✔ Principles of Food Preservation
✔ Traditional Preservation Methods: Drying and Dehydration
✔ Freezing and Refrigeration Techniques
✔ Canning and Thermal Processing
✔ Pasteurization and Sterilization
✔ Role of Microorganisms in Food Spoilage
✔ Enzymatic and Chemical Changes in Food
✔ Modern Preservation Techniques: