Food processing
and preservation
John Gerald Matuguina
10-Mary help of Christians
Introduction
Definition of Food Processing that we easily to memories is “a variety of operations
by which raw foodstuffs are made suitable for consumption, cooking, or storage”. We
all process foods everyday when preparing a meal for ourselves and virtually all
foods undergo some form of processing before to eat, some foods are dangerous if
we eat without proper processing like raw meat. Food processing includes any action
that changes or converts raw plant or animal materials into safe, edible and more
enjoyable, palatable foodstuffs. Processing involves applying scientific and
technological principles to preserve foods by slowing down or stopping the natural
processes of decay.
It also allows changes to the eating quality of foods to be made in a predictable and
controlled way. Food processing also uses the creative potential of the processor to
change basic raw materials into a range of tasty attractive foods that provide
interesting variety in the diets of consumers. In our life we need Food processing and
preservation because without food processing it would not be possible to sustain the
needs of modern urban populations, and the choice of foods would be limited by
seasonality.
Definitions
Food processing is the transformation of raw ingredients, by physical or
chemical means into food, or of food into other forms. Food processing is
process of transformation of raw ingredients into food by the means of
physical and chemical means. It is the process of producing raw food
ingredients into marketable food products which can be easily prepared and
used by the consumers. Example of Food Processing includes preparing space
food for consumption under zero gravity. It is easy to keep processes food for
long time, Canned and frozen fruits and vegetables, Foods fortified with
nutrients such as fiber, vitamin D and omega-3 fatty acids.
Food preservation includes preventing the growth of bacteria, fungi or other
micro-organisms as well as retarding the oxidation of fats that cause rancidity
thus promoting longer shelf life and reduced hazard from eating the food.
Food Preservation is a process in which
o Food and Vegetable are prevented from getting spoilt
o The color, test, and nutritive values of food is also preserved
o Food product lasts for a long period of time:
shelf life of food product is increased
History
Humans have been processing foods for centuries. The oldest
traditional techniques included sun-drying, the preservation
of meat and fish with salt, or fruit with sugar. These all work
on the premise that reduction of water availability in the
product increases shelf-life. More recently, technological
innovations in processing have transformed our food supply
into the rich variety that is available in supermarkets today. In
addition, food processing enables manufacturers to make
nutritionally enhanced products with added ingredients that
provide specific health benefits beyond basic nutrition.
What Chemical are
used in Food
Processing and
Preservation?
What Chemical are used
in Food Processing and
Preservation?
Nitrates and Nitrites
• can also change into nitric oxide, dilate the blood vessels, and lower blood pressure.
Studies have shown that foods that are high in nitrates and nitrites, such as beetroot or
beetroot juice, can reduce blood pressure.
Sulfites
• Sulfites are a preservative many people are sensitive to that can severely aggravate
asthma. Their use on fresh fruits and vegetables is banned in the United States, but
sulfites are present in other foods.
Main benefits
of
Food Processing
and
Preservation
Main benefits of Food Processing and
Preservation
Palatability and sensory improvements
• Virtually all foods undergo some form of processing before they are ready to eat. At
its most simple, this could be peeling a banana or boiling a potato but with some
products such as wheat, it requires quite elaborate processing before it becomes
palatable.
o First there is grain harvesting,
o then removal of the husk, stalk, dirt and debris.
o The cleaned up grain is usually cooked or milled into flour and then it is often made into another
product such as bread or pasta.
• The organoleptic quality of some foodstuffs benefits directly from processing
techniques. For the example, we baked beans derive their creamy texture from the
heat treatment during canning. Extruded and puffed products like breakfast cereals
or crisps would be almost impossible to make without large scale modern food
processing equipment.
Main benefits of Food Processing and
Preservation
Preserved and improved nutritional quality
• Processing such as freezing preserves the nutrients that are naturally present in foods. Other
processes, like cooking, can sometimes improve the nutritional value by making nutrients more
available. For example, cooking and canning tomatoes to make tomato paste or sauce renders the
bioactive compound lycopene more available to the body. When processed carefully, cocoa and
chocolate processing preserves the levels of flavonoids like epicatechin and catechins, but their
contents can be reduced with poor processing conditions. Lycopene and flavonoids
have antioxidant properties which, according to some research, contribute to maintenance of heart
health and may reduce the risk of certain cancers.
Main benefits of Food Processing and
Preservation
Preservation, convenience and choice
• Food processing enables extension of the shelf-life of foods like perishable foods such as meat, milk and products thereof.
• The application of modified atmosphere packaging means that fruit and vegetables can be stored at home for longer, thus meaning
less frequent food shopping for fresh items and less spoilage loss. Sophisticated storage and packaging enable convenience for the
consumer.
• Food processing enables us to enjoy a varied diet that fits with the fast pace and pressures of our modern day society.
• People are increasingly travelling abroad for their holidays, thus they are exposed to a wider selection of flavors and styles of foods.
• Individuals are also changing the way they spend their time, and many choose not to cook foods from scratch.
• To meet consumer expectations, manufacturers are therefore producing sophisticated foods of restaurant quality, or from far-away
countries to cook and enjoy in our own homes.
Safety
• Many processing techniques ensure the safety of foods by reducing the numbers of harmful bacteria that can cause illness like
pasteurisation of milk. Drying, pickling and smoking reduce the water activity like water available for bacterial growth and alter
the pH of foods and thereby restrict the growth of pathogenic and spoilage micro-organisms and retard enzyme reactions.
Other techniques such as canning, pasteurisation and Ultra-High Temperature or UHT destroy bacteria through heat treatment.
WHAT
IS
CHEMICAL
REACTION
IN
FOOD PROCESSING?
Chemical Reaction in Food
Processing and Preservation
• Chemical Reaction in food processing and preservation are
can be indicated by a sudden change in appearance, smell, or
taste of a certain food like. In particular, the usage of certain
preservatives alter the composition of the food, thereby
causing it to last longer and may likewise change its taste and
smell like salted egg.
Benefits
of
Chemical Reaction
in
Food Processing
and
Preservation
Benefits of Change in Appearance
The benefits of chemical reaction in food processing and
preservation is in change of appearance help us to
identify it is cook or not. And also the most important
attribute of any food's appearance is its color, especially
when it is directly associated with other food-quality
attributes, for example every raw food and
manufactured product has an acceptable range of color
appearance that depends on factors associated with the
consumer and the nature of the surroundings at time of
judgment and the structure and pigmentation of the
food itself.
Benefits of Change in Smell
The benefits of change in smell to have a new
appearance not in our sight but in our nose like
raw meat and cooked meat because raw meat
smell has a light bloody, or metallic smell. This
scent isn't overpowering and you will usually
have to place your nose very close to smell it
and the smell of meet after the processing is the
meat smell delicious like garlic butter steak.
Benefits of Change in Taste
Harm
of
Chemical Reaction
in
Food Processing
and
Preservation
Benefits of Change in Appearance
Benefits of Change in Smell
Benefits of Change in Taste
