Preface

Food processing helps transform raw ingredients into food products with minimal undesired microorganisms, improving storage and stability and making food more suitable for human consumption. Food processing includes physical, chemical, and thermal processes or a combination of these that can affect the physical properties and chemical composition of food while retaining its quality for ease and safety of consumption. Physical, chemical, and thermal methods change food size, shape, texture, appearance, and flavor and improve its sensory characteristics.

Food preservation includes retaining the quality of micro and macronutrients during storage and transportation or shipment nationally and internationally. The preservation technologies that can help retain food quality for long periods are crucial to reduce food loss and increasing sustainability. In addition, food preservation avoids spoilage caused by various chemical and biochemical reactions. Some traditional and modern preservation methods such as drying, chilling, freezing, pasteurization, irradiation, high-pressure, and hurdle technology prevent chemical and biochemical reactions in foods.

Food packaging is the heart of the modern food industry. Most processed foods are sold as packed products. The packaging of foods reduces waste and ensures that the food retains most of the desired qualities during transportation and storage until the consumer consumes it. In addition, a good packing material helps to increase the shelf life of food products during the whole supply chain. Even though food packaging is an integral part of the food industry to store various foods hygienically, there are concerns about using some packaging materials, such as plastic, polyethylene, and styrofoam, as they can release toxins when heated and can be dangerous to consumers. Despite the significant advantages of using packaging materials, there are challenges in using plastics from a food safety point of view. Another major concern about using plastics as a packaging material is environmental pollution. The packaging industry uses a variety of substances, such as dyes for printing labels and glues and adhesives to keep the packages closed; these materials should be non-reactive to the foods. Currently, there is a great emphasis on developing biobased packaging materials that are safe for food and reduce environmental pollution.

The are many benefits of food processing, preservation, and packaging, such as increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce postharvest losses. The food processing industry is vital in any country's economy and is about 10% of most developing countries' gross domestic product. Therefore, there should be incentives for developing the food processing industries. In general, investment in the food processing industry is very lucrative because it offers a good return. However, the food processing industry also faces many challenges, such as a lack of infrastructure, skilled workforce, raw materials, energy, storage facilities, and finances.

This book discusses the use of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Topics covered include edible packaging materials, intelligent packaging materials, nanotechnology for enhancing food shelf life, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. The research presented herein is useful for students, researchers, and food processing preservation professionals. This volume highlights advances in food processing and packaging systems to help food professionals and engineers increase food quality and preserve food for longer without generating waste.

> **Jaya Shankar Tumuluru** Southwestern Cotton Ginning Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Las Cruces, New Mexico, USA

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Section 1

Food Processing

Section 1 Food Processing
