Intro -- Preface -- Acknowledgments -- Contents -- About the Authors -- Chapter 1: Foods and Developing Countries -- 1 Introduction -- 1.1 Chemicals in Food -- 1.2 Physical Form of Food -- 2 Food Availability to People -- 3 Concerned Developing Countries and Their Status -- 4 Food Supply Patterns -- 5 Food Wastages -- 5.1 Types of Food Waste -- 6 Countries with Agriculture-Based Economy -- 7 Agricultural Conditions in Developing Countries -- 7.1 Weather -- 7.1.1 Plant Response to Temperature -- 7.1.2 Crop Responses to CO2 -- 7.2 Transportation -- 7.3 Irrigation -- 7.4 Fertilizer -- 7.5 Soil quality -- References -- Chapter 2: Causes of Food Waste -- 1 Introduction -- 1.1 Food Waste Scenario -- 1.1.1 Food Waste in Developed Countries -- 1.1.2 Developing Countries -- 1.2 Food Waste Across Food Chain -- 1.3 Preharvest Factors and Products Left Unharvested -- 1.3.1 Selection of Crop Variations -- 1.3.2 Environmental Factors -- 1.3.3 Agronomic Practices -- 1.3.4 Economic Factor -- 1.4 Waste During Harvesting -- 1.4.1 Immature Crop Harvesting -- 1.4.2 Primary Storage Approach -- 1.4.3 Temperature Management -- 1.4.4 Improper Harvesting Technique -- 1.5 Postharvest Waste -- 1.5.1 Threshing -- 1.5.2 Mechanical Damage -- 1.5.3 Storage -- 1.5.4 Processing -- 1.5.5 Packaging -- 1.5.6 Transportation and Distribution -- 1.6 Losses in Retail -- 1.6.1 Overstocked Product Displays -- 1.6.2 Expectation of Cosmetic Perfection -- Too Large Lot Size -- Availability of Fresh Until Closing -- Damaged Goods, Outdated Promotional Products, and Unpopular Items -- 1.7 Consumption -- 1.8 Effects of Food Waste -- 1.8.1 Environmental -- 1.8.2 Economic -- References -- Chapter 3: A Brief History of Food Preservation -- 1 Cooking -- 2 Smoking -- 3 Drying -- 4 Salting -- 5 Fermentation -- 6 Pickling -- 7 Jamming -- 8 Packaging -- 9 Refrigeration and Freezing -- 10 Food Storage.

11 Controlled Packaging -- 12 Canning -- References -- Chapter 4: Food Preservation Techniques in Developing Countries -- 1 Pretreatment -- 1.1 Cooking -- 1.2 Blanching -- 1.2.1 Microwave Blanching -- 2 Canning -- 3 Low-Temperature Techniques -- 3.1 Cold Storage Using Cold Room -- 3.1.1 Boxing -- 3.1.2 Bulking -- 3.2 Freezing -- 3.3 Chilling -- 3.4 Superchilling -- 3.4.1 Superchilling Technologies -- 4 Drying -- 4.1 Sun Drying -- 4.2 Spray Drying -- 4.3 Hot-Air Drying -- 4.4 Solar Drying -- 5 Fermentation -- 6 Pasteurization -- 7 Osmotic Dehydration -- 8 Salting -- 8.1 Method of Working -- 9 Smoking -- 10 Steeping -- 11 Packing -- 11.1 Types of Packing Materials -- 11.2 Vacuum Packaging -- 12 Evaporative Cooling -- 12.1 Methods of Evaporative Cooling -- 12.1.1 Direct Cooling -- 12.1.2 Indirect Evaporative Cooling -- 12.2 Application of Evaporative Cooler in Food Storage -- 12.2.1 DEC for Preservation of Food -- Pot in Pot -- Static Cooling Chamber -- Charcoal Cooler -- 12.2.2 IDEC for Preservation of Food -- Two-Stage Evaporative Cooler -- 13 Frying -- 13.1 Deep-Fat Frying -- 13.2 Vacuum Frying -- 14 Storage -- 14.1 Underground Storage -- 15 Jam and Jelly -- References -- Chapter 5: Effectiveness of Food Preservation Systems -- 1 Shelf Life Enhancement -- 1.1 Fermentation -- 1.2 Canning -- 1.3 Packaging -- 1.4 Storage -- 1.5 Evaporation Cooling -- 1.6 Steeping -- 1.7 Chilling -- 1.8 Freezing -- 1.9 Drying -- 2 Quality -- 3 Cost -- 3.1 Inefficient Use of Energy -- 3.2 Improper Design -- 3.3 Selection of Process Condition -- 3.4 Manual Process -- 3.5 Types of Process -- References -- Chapter 6: Harmful Side Effects of Food Processing -- 1 Transportation -- 2 Smoking -- 3 Salting -- 4 Canning -- 5 Pickling -- 6 Fermentation -- 7 Curing -- 8 Drying -- 9 Frying -- 10 Storage -- 11 Chemical Preservation -- 12 Packaging -- 12.1 Plastics.

12.2 Paper and Board -- 12.3 Metal Contamination -- References -- Chapter 7: Challenges and Mistakes in Food Preservation -- 1 General Challenges in Traditional Food Preservation in Developing Countries -- 1.1 Financial -- 1.2 Energy -- 1.3 Environmental -- 1.4 Technological -- 1.5 Sociocultural -- 1.6 Informational -- 1.7 Educational -- 1.8 Lack of Skilled Labor -- 1.9 Process Feasibility -- 1.10 Application of Right Process Conditions -- 1.11 Measurement of Process Parameters -- 1.12 Control of Process Parameters -- 1.13 Setting Appropriate Quality Index -- 1.14 Lack of Technical Support and Counselling -- 2 Specific Challenges and Mistakes in Food Preservation Techniques -- 2.1 Refrigeration and Freezing -- 2.1.1 Putting Wet Vegetables in the Refrigerator -- 2.1.2 Putting Too Much in the Refrigerator -- 2.1.3 Wrong Container -- 2.1.4 Mixing Foods of Different Kinds -- 2.1.5 Larger and Uneven Foods -- 2.1.6 Whole Fruit with Tough Skins -- 2.1.7 Hot Foods -- 2.1.8 Improper Temperature -- 2.1.9 Cooling Rate -- 2.1.10 Safe Temperature Maintenance -- 2.2 Storage -- 2.2.1 Improper Storage Temperature -- 2.2.2 Light -- 2.2.3 Mixture -- 2.2.4 Wrong Location -- 2.2.5 Unorganized Food Storage -- 2.2.6 Moisture Content -- 2.2.7 Insect Pest -- 2.3 Blanching -- 2.3.1 Incomplete Heating -- 2.3.2 Not Shocking Properly -- 2.3.3 Proper Ratio of Salt -- 2.4 Drying -- 2.4.1 Large and Uneven Samples -- 2.4.2 Improper Drying Conditions -- 2.4.3 Nonuniform Airflow -- 2.4.4 Over-Drying or Incomplete Drying -- 2.4.5 Slow Drying Rate -- 2.4.6 Uncontrolled Drying Conditions -- 2.5 Packing -- 2.5.1 Moisture in Package -- 2.5.2 Inappropriate Packaging -- 2.5.3 Wrong Ink -- 2.6 Smoking -- 2.6.1 Uncontrolled Fire and Smoke -- 2.6.2 Wrong Starter Oil -- 2.6.3 Dirty Oven or Grill -- 2.6.4 Wrong Smoke-Producing Medium -- 2.6.5 Oversized Fires -- 2.7 Pickling.

2.7.1 Preprocessing -- 2.7.2 Uncontrolled Salt Percentage -- 2.8 Salting -- 2.9 Fermentation -- 2.9.1 Not Properly Closing the Container -- 2.9.2 Unwanted Mineral in Water -- 2.9.3 Metal Container -- 2.9.4 Too Much Sugar -- 2.9.5 Wrong Temperature -- 2.10 Jam and Jelly -- 2.10.1 Fully Ripened Fruits -- 2.10.2 Amount of Commercial Pectin -- 2.10.3 Inadequate Amount of Acid -- 2.10.4 Extra Sugar -- 2.11 Canning -- 2.11.1 Improper Sealing -- 2.11.2 Uncontrolled Heating Rate -- References -- Chapter 8: Possible Solution of Food Preservation Techniques -- 1 Sanitation Guideline -- 2 Putting Science Back in Food Preservation -- 2.1 Heat Transfer -- 2.1.1 Heat Transfer Rate -- 2.1.2 Process Temperature -- 2.1.3 Temperature Fluctuation -- 2.2 Mass Transfer -- 2.3 Chemical Reaction Kinetics -- 2.4 Presence of Air -- 2.4.1 Presence of Oxygen -- 2.4.2 Air Flow Rate -- 2.5 Shape, Size, and Contact Surface -- 2.6 Material Selection -- 2.7 Light -- 3 Awareness and Motivation -- 4 Research -- 5 Education and Technical Training -- 6 Renewable Energy Incorporation -- 7 Financial Support -- 8 Technology Transfer -- References -- Chapter 9: Feasibility of Advance Technologies -- 1 Drying -- 1.1 Improved Solar Drying -- 1.2 Intermittent Microwave Convective Drying (IMCD) -- 1.3 Irradiation -- 1.4 High Hydrostatic Pressure Drying -- 2 Modified Atmosphere Packaging -- 3 Application of Ultrasound in Food Processing -- 4 Feasibility of Advanced Technology in Developing Countries -- References -- Chapter 10: Conclusion -- Correction to: Food Preservation in Developing Countries: Challenges and solutions -- Index.