Food Processing

What Is? and Types of food processes

• Food Processing is the set of Methods and techniques used to transform raw ingredients into food or to transform food in other forms for consumption by human or animals either in the home or by the food processing industry.
• Mincing
• Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor,[2][3] or in the case of meat by a specialised meat grinder. The minced food undergoes through a physical change as the food's physical appearance has changed.
• Maceration
• Maceration refers to the process of steeping a food — typically, a fruit such as a berry — in a liquid (such as a liqueur) or sugar in order to infuse it with the liquid's flavor and soften the food. The process of macerating is similar to that of marinating, which involves soaking food in a seasoned, acidic liquid prior to cooking.

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• Peeling
• Removal of unwanted outer layers such as potato peeling or the skinning of peaches.
• Emulsification
• An emulsion is a mixture of two immiscible (unalienable) liquids. One liquid ( the dispersed phase) is dispersed in the other ( the continuous phase). Many are emulsions are oil/water emulsions, with dietary fats being on common type of oil encountered in everyday life. Examples of emulsions include butter and margarine, milk and cream and vinaigrettes. Examples: butter (Water/Oil), soups (Oil/Water)
• Fermentation
• Fermentation of food processing typically refers to the conversion of sugar to alcohol using yeast. Fermentation usually implies that the action of the microorganisms is desirable and the process is used to produce alcoholic beverages such as wine, beer, and cider.
• Liquefaction
• Such as to produce fruit juice e.g mango juice, orange juice etc, it means to turn something into the liquid state.

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• Baking
• Baking is the techniques of prolonged cooking of food by dry heat by convection and not by radiation, normally in a oven, but also in hot ashes, or on hot stones, It is primarily used fir the preparation of bread, cakes, pastries and pies, tarts, quiches and cookies. Such items are sometimes are referred to as "baked goods" and are sold at bakery.
• Packaging
• Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale and use. Packaging also refers to the process of design, evaluation and production of packages.

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• Boiling
• Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.[7] Simmering is gentle boiling,[8] while in poaching the cooking liquid moves but scarcely bubbles.
• Frying
• Frying is the cooking of food in oil or another fat.[a][1] A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
• Grilling
• Grilling is a form of cooking that involves dry heat applied to the surface in which the food is being grilled on.