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CONTENTS :- Foreword, Preface, 1. An Introduction to Food Processing,(1.1) Definition (1.2) Food Processing Industry (1.3) Need For Food Processing (1.4) Status of Food Processing (1.5) Major Challenges in Food Processing Industry (1.6) Future Priorities (1.7) Food Regulatory Agencies in India, 2. Principles And Methods of Food Processing,(2.1) Introduction (2.2) Why Processing And Preservation is Essential (2.3) Benefits of Food Processing (2.4) Drawbacks of Food Processing (2.5) Food Spoilage And Biological Factors (2.6) Food Preservation (2.7) Classification of Food Presevatipon (2.8) Methods of Food Preservation, 3. Processing of Farm Crops, (3.1) Structure of Cereal Grains (3.2) Nutritional Composition of Cereal Grains (3.3) Paddy (Rice) Processing (3.4) Wheat Processing (3.5) Maize (Corn) Milling (3.6) Vegetable Oilseed Processing (3.7) Pulse/Legume Processing, 4. Processing of Fruits And Vegetables, (4.1)Fruit Processing (4.2) Vegetable Processing, 5. Processing of Animal Products, (5.1) Animal Meat Processing (5.2) Poultry Meat Processing (5.3) Egg Processing (5.4) Fish Processing (5.5) Dairy Milk Processing, 6. Size Reduction, (6.1) Mechanism And Principles of Size Reduction (6.2) Factors Affecting Size Reduction (6.3) Laws Governing Energy And Power Requirements of Mills (6.5) Grinding And Cutting (6.6) Size Reduction Equipment, 7. Mixing, (7.1) Salient Features of Mixing (7.2) Mixedness (7.3) Mixing Index And Mixing Time (7.4) Rates of Mixing (7.5) Mixing of Liquids (7.6) Mixing of Solids (7.7) Mixing Equipment, 8. Mechanical Separation, (8.1) Cleaning/Grading/Sorting (8.2) Screening/Seiving/Size Sorting (8.3) Sedimentation (8.4) Centrifugation (8.5) Membrane Separation (8.6)Extraction (8.7) Expression (8.8) Distillation/Refining, 9. Filtration, (9.1) Application of Filtration in Food Processing (9.2) Filtration Equipment (9.3) Filtration Mechanism (9.4) Rate of Filtration, 10. Material Handling And Transportation, Bibliography.