#Types of food processing methods update

It should be noted that the macronutrient and vitamin content of food are more likely to be affected by processing than the mineral content. For example, sensitivity of vitamin C to heat varies with pH. The nutrient retention may vary with a combination of conditions, such as the characteristics of the food being processed and the concentration of the nutrient in the food. The effect of food processing on nutrient content will depend on the sensitivity of the nutrient to the various conditions prevailing during the process, such as heat, oxygen, pH and light. The storage conditions and handling after processing are also important to the nutritive value of the food. (7) Method of preparation for processing. (6) Packaging and storage conditions, and (1) Genetic make-up of the plant or animal, Several factors will influence the nutritional content of the food and the type and level of losses due to processing. Effect of Processing on Food Constituents: (5) Minimization of cleaning stops measured, e.g., by “number of hours between cleaning stops”. (4) Labor used, measured, e.g., by “number of working hours per ton of finished product” (3) Minimization of waste, measured, e.g., by “percentage of peeling loss during the peeling of potatoes” (2) Energy consumption, measured, e.g., by “ton of steam per ton of sugar produced” (1) Hygiene, e.g., measured by number of microorganisms per ml of finished product (o) When designing processes for the food industry the following performance parameters may be taken into account – (n) To check and maintain the performance parameters for food processing. Development and design of equipment for manufacture of such products, development of new inexpensive packaging techniques and equipments, analysis of existing packaging methods, materials processes, quality control norms studies about improvement in the currently used systems, studies about newer packaging possibilities. (m) Development of new cost effective technologies for preservation and packaging for food products based on traditional food, common food grains, dairy products, etc. (l) Traditional food items of various regions of the country. (k) Fortification of cereals or cereal products for enhancing the nutritional level of our population, especially women and children. (j) Development of processing technology for the production of intermediate and finished food product or production including design and building of prototype equipment or pilot plants. of meat and meat products, development of value added products of commercial importance. (i) Standardization of various factors such as bacteriological standards, preservation standards, additives, pesticide residue etc.

#Types of food processing methods update

(h) Update processing, packaging and storage technologies for all major processed food products so that they meet international Standards. (g) Improve the mechanical processing operations such as harvesting to replace or minimize labor Develop new varieties of instant or convenience food. (f) Fulfill the special dietary requirement of astronauts, patients, sports persons and children (e) Prevent food poisoning, contamination or adulteration. (d) Market the processed food of high caloric density in compact and easily reconstitutable form, in light weight and openable containers. (c) Ensure long term storage stability even at elevated temperature. (b) Improve nutritive value and minimize loss of essential nutrients during processing and preservation. (a) Make available wholesome, nutritious and appetizing food at economic rates. The main aims and objectives of food processing are: Addition of gas such as air entrainment for bread or gasification of soft drinksġ4. Cooking, such as boiling, broiling, frying, steaming or grillingġ0. Liquefaction, such as to produce fruit juiceĦ. Chopping or slicing, e.g., diced carrots.ģ. The common food processing techniques include:ġ. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Food Processing: Types, Objectives, Methods and Drawbacks of Food Processing!įood processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by human or animals either in the home or by the food processing industry.