Description

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1. Introduction

2. Food wastes in Developing Countries

2.1 seasonal fruits and vegetables

2.2 Low-quality post processing

2.3 transportation

3. Common food preservation techniques

3.1 Fruits and vegetable preservation

3.2 Fish preservation

3.3 Meat preservation

3.4 Dairy preservation

3.5 Grain storage

4. Effectiveness of the preservation techniques

4.1 Contamination

4.2 Low self-life

5. Challenges in food preservation sector

6. Common mistakes in preservation systems

7. Possible solutions of preservation system

8. Unhygienic preservation techniques

9. Feasibility of implementation of advanced preservation technique

10. Conclusion

About the Author

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Dr. Mohammad U. H. Joardder received his bachelor degree in Mechanical Engineering from Rajshahi University of Engineering and Technology (RUET), and PhD from QUT, Australia. He is now serving as a faculty member in Mechanical Engineering of RUET. His research interests include bio-transport, Innovative food drying, modelling of novel food processing, food microstructure, food quality, Multiscale transport phenomena modelling as well as Renewable energy. He authored two popular book with springer publication, three books chapter and more than 40 refereed journal publications. Most of his publications are in highly ranked journals and have been well cited. He is a regular reviewer of several high ranked journals of prominent publishers including Nature, Springer, Elsevier, Willey, and Taylor and Francis.Mr. Mahadi Hasan Masud works as an Assistant Professor at the Department of Mechanical engineering, Rajshahi University of Engineering & Technology (RUET), Rajshahi, Bangladesh. He also graduated from the same Department. Masud's research focus is on the advanced food preservation techniques, simultaneous heat and mass transfer, and renewable energy resources.