Food processing is any method used to turn fresh foods into food
products. This can involve one or a combination of the following:
washing, chopping, pasteurizing, freezing, fermenting, packaging
and many more. Food processing also includes adding components to
food, for example to extend shelf life, or adding vitamins and
minerals to improve the nutritional quality of the food. Food
Processing and Technology includes a set of physical, chemical or
microbiological methods and techniques used to transmute raw
ingredients into food and its transformation into other forms in
food processing industry. Food processing dates back to the
prehistoric ages when crude processing incorporated fermenting, sun
drying, preserving with salt, and various types of cooking (such as
roasting, smoking, steaming, and oven baking). Such basic food
processing involved chemical enzymatic changes to the basic
structure of food in its natural form, as well served to build a
barrier against surface microbial activity that caused rapid decay.
Modern food processing technology developed in the 19th and 20th
centuries was developed in a large part to serve military needs. In
1809 Nicolas Appert invented a hermetic bottling technique that
would preserve food for French troops which ultimately contributed
to the development of tinning, and subsequently canning by Peter
Durand in 1810. Although initially expensive and somewhat hazardous
due to the lead used in cans, canned goods would later become a
staple around the world. Pasteurization, discovered by Louis
Pasteur in 1864, improved the quality of preserved foods and
introduced the wine, beer, and milk preservation. The efficient use
of resources is the growing concern for all involved in food
production, processing, distribution and retailing. The unique
features of the raw materials of the food processing industries
such as seasonality, perishability and variability in conjunction
with sophistication required for processing to maintain high
quality standards, necessitates special attention towards focused
availability of qualified technical manpower, effective
technologies and efficient machinery. The food industries in the
country need modernization to face the challenges of the
globalization.
General
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