Food Processing And Technology

Food Processing And Technology

Introduction

More variety, demand for 'fresh' and 'organic' is increasing

Food, "safer, healthier" food and food with an appropriate shelf life.

Consumers expect better food that retains nutrients, and some do

time to have specific functional properties and taste/texture/consistency,

At the same time, it is stable in storage and easy to package, store and transport. have

Inspiring scientists to develop methods and technologies

Process food in such a way that food meets requirements

and consumer needs. We all eat ready-made meals. that's enough

From biscuits, bread, kimchi/papaya to instant curries, etc.,

Meals, snacks, etc. These foods are used in a variety of

process and technology. For some, it's still the simple traditional method

use, while newer processes and technologies are used in manufacturing

Lots of processed foods.

Significance

India has transformed from an agricultural deficit country to an agricultural surplus country, creating a need for agricultural storage and processing and garden products.

Leading producer of processed food, ranked fifth in size, contributed nearly 6% of GDP.

Growing mobility and globalization have increased the

Meet the minimum dietary requirements.

Basic Concepts

Food Science: It is a distinct field involving the application of basic sciences such as chemistry and physics, culinary arts, agronomics and microbiology. Food Scientists have to use the knowledge of biology, physical sciences and engineering to study the composition of foods, changes that occur at various stages from harvest through different processes and storage, causes of their spoilage and the principles underlying food processing. Food Processing: It is the set of methods and techniques used to transform raw ingredients into finished and semi-finished products.

Development of Food Processing and Technology

1810, Nicolas Appert was crucial to the development of canning event. Canning has had a major impact on food preservation technology. after

There is a scientific basis.

How to avoid spoilage is an early attempt at using food technology

Food Microbiological Safety.

Food technology was originally used for military purposes.

Products such as instant soups and ready-to-eat meals, including

Meals have been developed specifically for the needs of working women.

Importance of Food Processing and Preservation

And technology.

Sometimes inedible foods are transformed into more useful, concentrated, Durable and tasty food or drinkable drink.

Products tend to shorten the cook's preparation time.

Shelf life, portability, palatability and convenience.

Manufacturing process and hygiene procedures.

Many food processing operations are designed to extend the shelf life of the food products. The concepts associated with food processing are reducing/eliminating microbial activity and other factors that influence food spoilage. The principle micro organisms that cause food spoilage are bacteria, fungi, yeasts and moulds. Just recollect that you studied in biology how they grow typically very rapidly under congenial conditions. Factors influencing microbial growth are nutrient availability, moisture, pH, oxygen levels and the presence or absence of inhibiting substances e.g. antibiotics. The activity of enzymes inherently present in foods also depends on pH and temperature.

1. Application of heat, 2. Removal of water moisture, 3. Lowering of temperature during storage, 4. Reduction of pH, 5. Controlling the availability of oxygen

Minimally processed foods: These are processed as little as possible in order to retain the quality of fresh foods. Generally the processes used are cleaning, trimming, shelling, cutting, slicing and storage at low i.e., refrigeration temperatures.

Manufactured foods: In such products, the original characteristics of the raw products are lost and some basic methods of preservation are used, often using various ingredients such as salt, sugar, oil or even chemical preservatives. Food derivatives: In industry, components of foods may be obtained from the raw product through purification, e.g., sugar from sugarcane or oil from oil seeds. In some cases, the derivative or the component may be processed further, e.g., conversion of oil to vanaspati .

Preparing for a career

z Food science, food chemistry, microbiology, food processing, safety/ quality assurance, good manufacturing practices and nutrition. zz Analysis of raw and cooked/manufactured foods for composition, quality and safety. zz Food ingredients, their uses in food preparations and food production on a large scale. zz Product specifications and food product development. zz Sensory evaluation and acceptability. zz Industrial practices, systems control, distribution channels, consumer purchase patterns. zz Food packaging and labeling. zz Ability to use information technology to support product design. zz Skills in food preparation and cooking. zz Ability to design, analyse, follow a design brief and adapt recipes

Scope

The demand for processed, packed and convenient food with prolonged shelf life requires well-trained human resource in the food industry. There is an encouraging, challenging and rewarding future for professions and careers in Food Technology and Food Processing industry. As this field requires the application of science and technology to the processing, utilisation, preservation, packaging and distribution of food and food products, it encompasses a diverse range of specialisations.

Self Employment Avenues: Food processing in India has always been practised as household or cottage scale activity. Despite lack of basic training in food processing operations, sweets, papads, murrabas, pickles, fried snacks, roasted and puffed cereals were prepared and marketed for local consumption. Now with the growth in agriculture, horticulture and pisiculture, the production of raw material has improved. Also the Government is giving incentives and support for enterpreneurs who want to start their own enterprise by way of providing finances, training, infrastructure and marketing facilities. Financial support is provided by many banks, with encouragement for women entrepreneurs. State Governments also contribute by providing space to those desirous of obtaining the same. A self employment venture in food technology may be highly technology-oriented and investment–intensive, or it can be a very low key technology and low investment unit, e.g., salted peanuts, drinking water pouches, dehydrated products, pickles, among others.