ABSTRACT
Thermal processing is a method of food preservation that involves the controlled use of heat (heating at a specified temperature for a defined time interval) to inhibit or inactivate the vegetative microbes and degradative enzymes and destroy the dormant microbial spores. Heating of solid foods is achieved by conduction, and the distribution of heat within liquid foods is brought about by convection. Apart from extending the shelf life, thermal processing also improves the palatability of food products, destroys antinutritional components, and improves the availability of some nutrients. This chapter will explain the different types of thermal processing techniques, their principle, and intended purpose. Further, the different methods of thermal processing calculations will be elaborated in the latter parts of the chapter.
