Name: ___________________________________________ Date: Sept.
17, 2022
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.
Food processing is any technique used to turn different foods into food
products. This method can involve various processes in food industries
development including washing, chopping, pasteurizing, freezing, fermenting,
packaging, cooking and many more.
What are 3 methods of food processing?
Food processing and preparation activities cover three main fields:
(1) The preservation of foods by
Modern methods such as refrigeration, canning and irradiation, and
Traditional methods such as drying, salting, smoking and fermentation;
(2) The development of protein - rich foods;
(3) Food additives.
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 the shelf 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.
Other Methods of Food Processing
1. Drying - It is one of the traditional techniques that are employed to decompose food products.
Exposure of food particles to sunlight to dry them is one such method done naturally.
2. 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 could be stored in a refrigerator thus increasing the shelf-life of the products.
3. Freezing - It is one of the regular processes that has been under use domestically and commercially to
preserve a wide range of foods. Rapid freezing might have an adverse effect on the texture of food.
4. 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.
5. 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.
Benefits of Food processing
Food processing reduces the number of harmful bacteria in food that can cause diseases. For e.g.,
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.
Enumeration:
(1-5) Other Methods of Food Processing
(6-12) Process of transforming food items
(8points) What have you learned in our 27days of training?
God Bless everyone!