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Food Processing
Food Processing
Processing
Food Processing:
Food 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 humans either in the home or
by the food processing industry. Food processing typically takes
clean, harvested crops or slaughtered and butchered animal
products and uses these to produce attractive, marketable and
often long shelf-life food products.
milling grain
biochemical reactions
Freezing food chemically active until 40oF
Refrigeration slows but does not stop
Dehydration
Fermentation
Genetic engineering ('Flavrsavr' tomato) or biochemical
reactions-Additives
Sulfiting agents
Antioxidants, "antioxidant synergists
Buffering agents
Chelating agents
Preservatives
Enzymes (glucose oxidase/catalase)
Sacrificial additives (added lysine, glucose) or biochemical
reactions
Packaging
exclude oxygen or reduce to 1-3%, exclude moisture & light
modified atmosphere - inhibits spoilage organisms, limits
oxidative reactions (including those affecting color)