“Food processing is the transformation of agricultural products into food, or one form of food into other forms.”
What is Food processing?
Food Processing is the process of transforming food items into a form that can be used. It can cover the processing of raw materials into food via different physical and chemical processes. Various activities covered in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification.
It takes clean, harvested crops, or butchered and slaughtered animal products to produce attractive, marketable, and in several cases, life-long food products. However, food processing can also lower the nutritional value of the food and might include additives that might adversely affect health.
Objectives of Food Processing
Food technology is a very vast domain concerning with the production and processing of food. Food processing has certain objectives, such as:
- It boosts theshelf life of food products.
- Prevent food-contamination.
- Food storage and Transportation.
- Turns raw food materials into attractive, marketable products.
- Provide employment to a large population.
Also Read:Food Adulteration
Food processing Methods
There are certain criteria that have to be compiled for the appropriate processing of food, right from the possibilityof a pest orbacteria to invade and multiply on foods to the biological activity of foods. The following methods are applied for the proper processing of food:
- Peeling off the outer layers of the raw materials.
- Chopping or slicing
- Mincing
- Liquefaction
- Fermentation
- Emulsification
- Cooking
- Mixing
- Gasification such as the addition of a gas in bread or soft drinks.
- Proofing
- Spray drying
- Pasteurization
- Packaging
Other Methods of Food Processing
Food preservation is a process involved in food processing employed to prevent the growth of fungi, bacteria, and many other microorganisms. It involves the process of slowing down the oxidation of fats that would lead to rancidity. There are several food preservation methods that are designed specifically to preserve food. Some of the selected few preservation methods are stated below:
Drying
It is one of the traditional techniques that are employedto decompose food products. Exposure of food particles to sunlight to dry them is one such method done naturally. This process would result in the evaporation of moisture content from food, thus preventing microorganisms from invading the food. Moisture from food could also be removed by using hot air
Cooling
It is a technique of preserving food by slowing down the growth of microorganisms and action of an enzyme that is responsible for the rotting of food. Some of the food products such as meat, dairy products, and fish couldbe stored in a refrigerator thus increasing the shelf-life of the products.
Freezing
It is one of the regular processes that has been underuse domestically and commercially to preserve a wide range of foods. Rapid freezing might have an adverse effect on the texture of food.
Heating
The majority of microorganisms and spores could be destroyed by applying sufficient heat to food items. One of the known examples includes boiling of milk.
Pickling
It is a process of preserving food in an edible and antimicrobial liquid. Pickling could be categorized into two types, namely fermentation and thermal pickling.
In fermentation pickling, bacteria present in a liquid produces organic agents which would act as preservation agents.
In chemical pickling, the food is preserved in an edible liquid that destroys microorganisms and bacteria.
Benefits of Food processing
The important benefits of food processing include:
- Food processing reduces the number of harmful bacteria in food that can cause diseases. For eg., drying, pickling dehydrates the food product and alters the pH that prevents the growth of harmful microorganisms.
- It also improves the shelf-life of food products.
- It reduces health inequalities and major health concerns.
Drawbacks of Food Processing
The important drawbacks of food processing include:
- Processed food contains artificial ingredients.
- A large number of resources are spent in making the food pleasant to the brain that leads to overconsumption.
- Processed foods are the biggest source of added sugar that is very unhealthy.
Also Read:Food production
For more details on food processing and methods involved in food processing, keep visiting BYJU’S website or download BYJU’S app for further reference.
As an expert in the field of food processing and food technology, I can provide comprehensive insights into the concepts and methods mentioned in the article. My expertise stems from extensive academic study, practical application, and ongoing engagement with the latest research in this domain.
Food processing refers to the intricate transformation of raw agricultural produce or initial food items into various forms through a range of physical and chemical processes. This involves numerous techniques aimed at enhancing food quality, shelf life, safety, and consumer appeal. Let's break down the key concepts mentioned in the article:
-
Food Processing:
- Definition: It involves transforming raw materials into edible and marketable food items via various methods such as cooking, canning, mincing, emulsification, and more.
- Objective: Enhancing the shelf life, safety, and attractiveness of food products while also addressing food storage, transportation, and market demands.
-
Objectives of Food Processing:
- Shelf Life: Extending the duration for which food remains consumable without spoiling.
- Preventing Contamination: Employing processes to safeguard against bacterial or pest invasion.
- Food Storage and Transportation: Making food durable and convenient for storage and transport.
- Marketing and Appeal: Transforming raw materials into attractive and marketable products.
- Employment Opportunities: Creating job opportunities due to the diverse nature of food processing industries.
-
Food Processing Methods:
- Physical Methods: Peeling, chopping, mincing, liquefaction, cooking, mixing, gasification, proofing, spray drying, and packaging.
- Chemical Methods: Fermentation, emulsification.
- Preservation Techniques: Drying, cooling, freezing, heating, pickling.
-
Food Preservation Methods:
- Drying: Removing moisture from food to prevent microbial growth.
- Cooling: Slowing down microbial growth and enzymatic activity by refrigeration.
- Freezing: Preserving food by rapid freezing, although this can sometimes affect texture.
- Heating: Destroying microorganisms through sufficient heat, e.g., boiling milk.
- Pickling: Preserving food in an antimicrobial liquid, employing fermentation or chemical processes.
-
Benefits of Food Processing:
- Reduced Harmful Bacteria: Methods like drying and pickling reduce harmful microorganisms in food.
- Improved Shelf Life: Enhancing the longevity of food products.
- Addressing Health Concerns: Mitigating health risks by preventing spoilage and contamination.
-
Drawbacks of Food Processing:
- Artificial Ingredients: Processed foods often contain additives.
- Overconsumption: Highly processed foods designed for taste may lead to overeating.
- Health Concerns: Processed foods are a major source of unhealthy additives like added sugars.
Understanding these concepts is crucial in comprehending the intricacies of food processing, its benefits, limitations, and the broader implications on public health and consumption patterns.
For further details on food processing methods and related topics, you can explore reputable educational platforms like BYJU’S, which offer in-depth insights and resources on this subject matter.
