Read the Best Food Safety Technology E-books
Many people believe that understanding food processing technology is the same as becoming a chef, which isn't true. It is a more complex subject, including mathematics, chemistry, biology, and physics. You must be creative and think outside the box, something unique and intriguing that will attract the consumer's attention.
Before we dwell on the technical aspects of food processing technology, let's define what food processing is.
Defining Food Technology According to NIPA's Food Processing Technology E-books
According to the food processing technology e-books, it is the study of physical, chemical, and microbiological processes and applications used to process raw materials into food and ultimately into various food processing industries. Mincing, cooking, canning, liquefaction, pickling and fermentation, macerating, and emulsion processing are all part of the process.
It requires clean, harvested crops, butchered and slaughtered animal products, and in some situations, life-long food items to produce appealing, marketable, and, in some cases, life-long food items. Food processing, on the other hand, reduces the nutritional value of food by introducing hazardous substances into our systems.
Main Objectives of Food Processing
The food processing technology is a broad industry that studies the production and processing of food. Food processing has goals to achieve. What are they? Here is a list mentioned below:
- It Extends the Shelf Life of Food.
- Avoid Food Contamination.
- Transportation & Food Storage.
- Produces Appealing, Marketable Products from Raw Materials
- Provide Massive Job Opportunities to a Large Population.
What Methods Are Used in Food Processing?
Food preservation is a systematic process of accomplishing food processing to prevent the growth of fungi, bacteria, and other hazardous microbes. It is a process of deteriorating the oxidation of lipids, which leads to rancidity.
There are various food processing techniques mentioned in the food safety technology e-books that help to preserve food. We have listed a few preservation methods below:
Canning
The canning technique is considered the safest and most cost-effective method to preserve high-quality food. The canning method eliminates oxygen, sabotages enzymes, and kills and prohibits the growth of unwanted bacteria, yeasts, and molds. This way, it helps in forming a high vacuum in cans.
Drying
This process eliminates water from food by cycling hot air through it and other techniques which prevent the formation of enzymes and germs.
Freezing
It is a quick and easy technique to store fruits and vegetables. It does not sterilize foods or kill organisms that cause deterioration; instead, the severe cold delays the development of bacteria and the chemical changes that damage quality or cause spoilage.
Fresh Food Storage
The procedure of storing fresh food includes chilling or refrigeration to prohibit the growth of the microbe and enzymes; packing and storing to control respiration rate and ripening, and using preservatives to kill bacteria.
High Pressure
High hydrostatic pressure is a revolutionary food processing method where foods are exposed to high or near room temperatures, usually in the range of 100-6– MPa.
Food Irradiation
This procedure uses an ionizing energy source that goes through food to eliminate hazardous bacteria and other microorganisms. This process is also known as cold pasteurization, as it does not significantly increase the temperature of the food while processing.
Jams & Preserves
Did you know that jellies and preservatives have a low pH level? These substances are gelled or thickened fruit items prepared and stored with sugars. Fruit butter, jellies, preserves, jams, and other similar goods are available.
Fermenting & Pickling
Products that have been pickled or fermented cure for several weeks. Curing alters the product's color, taste, and texture. Lactic acid created during fermentation aids in product preservation.
Surface Cleansing
In addition to washing with water, chemical disinfectant agents are employed to decontaminate the surface of fruits and vegetables. Chlorine, chlorine dioxide, hydrogen peroxide, trisodium phosphate, ozone, and organic acids are examples of possible agents.
Advantages of Food Processing
There are significant advantages of food processing include the following:
- Food Processing minimizes the number of harmful bacteria in the food. For example, pickling dehydrates the food product and changes its pH level, which helps in preventing the growth of hazardous germs.
- It Extends the Shelf Life of Food.
- It deteriorates health disparities and serious ailments.
Check Out Publications on Food Safety Technology E-books
This food safety technology e-book will cover every aspect of food processing and preservation, including heating, refrigeration, freezing, concentration, drying, dehydration, baking, frying, irradiation, microwave processing, chemical preservation, high hydrostatic pressure processing, pulsed electric field processing, pulsed light & ultrasound processing, extrusion processing, dielectric, Ohmic, and infrared heating, and so on.
This book will discuss recent advancements in the aforementioned themes. These Food processing technology e-books will serve as learning material for B.Tech and MSc/M. Tech students and researchers, respectively. Food processing and preservation is now a core subject taught at the graduate and post-graduate levels in food-related fields.
Continue to subscribe to NIPA’s food processing technology e-books on our website for more information about food processing and the procedures involved in food processing.
