Tema Subtema
0. Introduction
1. Water in food - concept of water activity and sorption isotherms
2. Kinetics of food deterioration
3. Food drying 3.1 Conventional drying
3.2. Microwave drying
3.3. Osmotic pre-treatment)
4. Food cooling and freezing
5. Inactivation of enzymes, micro-organisms and viruses
 5.1.Thermal processes
5.2. Non thermal processes: high pressure treatment, pulsed electric fields, ionizing radiation
6. Emulsification and Foaming