been helpful in improving food security and has opened avenues for
employment at all levels.
Importance of Food Processing and Preservation
Unit II - Nutrition, Food Science
It has already been mentioned that food processing is a branch of
manufacturing wherein raw materials are transformed into intermediate
foodstuffs or edible products through the application of scientific knowledge
And Technology
and technology. Various processes are used to convert bulky, perishable
and sometimes inedible food materials into more useful, concentrated,
shelf-stable and palatable foods or potable beverages. Changes in the
products often reduce preparation time for the cook. Most of the time,
processing of foods adds value to the resultant product by increasing
storability, portability, palatability and convenience. Professionals in the
food processing need to be knowledgeable about general characteristics
of raw food materials, principles of food preservation, processing factors
which influence quality, packaging, water and waste management, good
manufacturing processes and sanitation procedures. Let us briefly examine
the need, principles, methods and modernisation of food processing.
Foods are subject to physical, chemical and biological deterioration.
Food deterioration is associated with spoilage, development of off-flavors,
deterioration of textures, discoloration and loss of nutritional value in
varying degrees, reducing aesthetic appeal and rendering it unfit/unsafe
for consumption. A number of factors can lead to food deterioration or
spoilage e.g. pests, infestation by insects, inappropriate temperatures
used for processing and/or storage, excessive exposure to light and
other radiations, oxygen, moisture. Food is also contaminated by micro
organisms [bacteria, fungus and moulds) or chemicals such as pesticides.
Food can also be spoiled due to degradation by naturally present enzymes
(a specific class of protein molecules that act as biological catalysts to
accelerate chemical reactions). In addition, physical and chemical changes
in certain constituents of food from plant and animal sources occur soon
after harvesting or slaughtering, altering the food quality.
Therefore food processing and preservation are required to preserve
food in edible and safe form. Methods by which food is preserved from
spoiling after harvesting or slaughtering date back to prehistoric times. The
oldest methods were sun drying, controlled fermentation, salting/pickling,
candying, roasting, smoking, baking and using spices as preservatives.
These tried and tested techniques are still used although, with the advent of
industrial revolution, new methods have been developed. Food processing
incorporates and unifies the general characteristics of different classes
of foods and principles of food science, chemistry, food microbiology,
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