what are the objectives of food processing

Food processing has certain objectives, such as:

• It boosts the shelf life of food products.
• Prevent food-contamination.
• Food storage and Transportation.
• Turns raw food materials into attractive, marketable products.
• Provide employment to a large population.

Full Answer

What are the objectives of food technology?

Food technology is a very vast domain concerning with the production and processing of food. Food processing has certain objectives, such as: It boosts the shelf life of food products. Prevent food-contamination. Food storage and Transportation. Turns raw food materials into attractive, marketable products. Provide employment to a large population.

What do you know about food processing?

Food processing generally includes the basic preparation of foods, the alteration of a food product into another form (as in making preserves from fruit), and preservation and packaging techniques. How much do you know about where your food comes from? What about the science behind food processing? Test your knowledge of what you eat in this quiz.

What are the methods of food preservation and processing?

The following methods are applied for the proper processing of food: Peeling off the outer layers of the raw materials. Gasification such as the addition of a gas in bread or soft drinks. Food preservation is a process involved in food processing employed to prevent the growth of fungi, bacteria, and many other microorganisms.

What are the various activities covered by food processing?

It can cover the processing of raw materials into food via different physical and chemical processes. Various activities covered in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification.

What are the main objectives of food preservation?

The primary objective of food preservation is to prevent food spoilage until it can be consumed. Gardens often produce too much food at one time—more than can be eaten before spoilage sets in. Preserving food also offers the opportunity to have a wide variety of foods year-round.

What are the 5 importance of food processing?

Food processing enhances the shelf life of food through various ways such as microorganism control, low-temperature storage, dehydration, and removal of oxygen. It also alters the texture, flavour, and nutritional value of food products to appeal to consumers.

What are the 4 types of food processing?

5 traditional food processing techniques explained1 Homogenisation. ... 2 Pasteurisation. ... 3 Canning. ... 4 Drying. ... 5 Smoking.

What are the three benefits of processing food?

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.

What are the 7 types of food processing?

Introduction:Various types of food processing. Food processing takes a wide range of structures. ... Primary Food Processing. ... Secondary Food Processing. ... Tertiary Food Processing. ... Food processing methods: ... Canning. ... Fermentation. ... Freezing.More items...•

What are the 5 stages of food processing?

nutrition.ingestion.digestion.absorption.elimination.

What are the principles of food processing?

Most food processes utilize six different unit operations such as heat transfer, fluid flow, mass transfer, mixing, size adjustment and separation.

What is the basic concept of food processing?

Food processing is defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling, and fermenting (Poti et al., 2015). From: Ensuring Global Food Safety (Second Edition), 2022.

What is the importance of food processing in our life?

Processing makes food more edible, palatable and safe, and preserves it so it can be eaten beyond the harvest season. Food processing is also a tool that offers greater variety in foods and therefore increases the consumer's choice.

What is the importance of food processing industry?

Preservation allows people to ship foods over greater distances, stock them in stores longer, and enjoy them for a greater part of the year with more nutrients intact. Processing can also help to inhibit or destroy pathogens (disease-causing organisms) that may contaminate food.

What are the 5 types of food processing?

Types of Food ProcessingUnprocessed or minimally processed foods. Unprocessed foods include the natural edible food parts of plants and animals. ... Processed culinary ingredients. ... Processed foods. ... Ultra-processed foods. ... Decoding the ingredients list on a food label.

What are the 10 importance of food?

10 Reasons Why Food Is Important#1. We need food to live.#2. What we eat matters.#3. Preparing food has an impact on mental health.#4. Many people have a complicated relationship with food.#5. Food insecurity is a major issue.#6. Many livelihoods are tied to food.#7. Climate change is affecting food.#8. Food is culture.More items...•

1. What is the role of biology in food production and processing?

Biologists play a key role in producing food and drinks and developing new products in the market. Biotechnologists are the ones who design the man...

2. Why do we process food?

Almost all food items that we use daily are processed in some way or the other before it is consumed. Commercially, the main reason that we process...

3. What are the effects of food processing?

In this fast-moving world everything has been made ready to eat and processed to save the time of preparation. But this lifestyle is very unhealthy...

4. What is the equipment used in food processing?

Food processing equipment is a wide term that refers to the components or raw materials we are going to use for particular food production, type of...

5. What are some known advantages of food processing?

Food Processing increases the availability and convenience of having any type of food we would like to consume within minutes. Food processing allo...

What is Food processing?

Food Processing is the process of transforming food items into a form that can be used. It can cover the processing of raw materials into food via different physical and chemical processes. Various activities covered in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification.

Why is food processing important?

The important benefits of food processing include: Food processing reduces the number of harmful bacteria in food that can cause diseases. For eg., drying, pickling dehydrates the food product and alters the pH that prevents the growth of harmful microorganisms. It also improves the shelf-life of food products.

What are the two types of pickling?

Pickling could be categorized into two types, namely fermentation and thermal pickling. In fermentation pickling, bacteria present in a liquid produces organic agents which would act as preservation agents. In chemical pickling, the food is preserved in an edible liquid that destroys microorganisms and bacteria.

What are the benefits of food technology?

Food technology is a very vast domain concerning with the production and processing of food. Food processing has certain objectives, such as: 1 It boosts the shelf life of food products. 2 Prevent food-contamination. 3 Food storage and Transportation. 4 Turns raw food materials into attractive, marketable products. 5 Provide employment to a large population.

How can microorganisms be destroyed?

The majority of microorganisms and spores could be destroyed by applying sufficient heat to food items. One of the known examples includes boiling of milk.

How does preserving food work?

It is a technique of preserving food by slowing down the growth of microorganisms and action of an enzyme that is responsible for the rotting of food. Some of the food products such as meat, dairy products, and fish could be stored in a refrigerator thus increasing the shelf-life of the products.

What are the activities of mincing?

Various activities covered in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification. It takes clean, harvested crops, or butchered and slaughtered animal products to produce attractive, marketable, and in several cases, life-long food products.

How can food be frozen?

Foods can be frozen by using a stream of refrigerated air, or by passing inert refrigerant or cryogenic gas.

What are the criteria for processing food?

These include the ability of the microorganisms and pests to invade and grow on foods, and the chemical instability and biological activity of foods.

How long does a fresh food shelf last?

The shelf-life of fresh foods like meat, fish and dairy products can be extended by chilling (usually less than a month). It is reported that the if chilling is done under low oxygen conditions, the shelf-life of foods increases. Chilling is frequently used for long distance shipping of meat, apples, vegetables etc.

What happens when you heat up food?

Further, higher temperature also leads to inactivation of enzymes, and consequently microbial growth will be retarded.

What is the most important food preservation technique?

Among the many food processing techniques, food preservation is the most important one. Selected food preservation processes are briefly described. Drying: Exposure of foods to sunlight and drying is a natural, and an earliest method of food preservation. Drying involves the removal of water.

What is food technology?

Food technology is a vast field. The salient features of food processing which has some relevance to bioprocess engineering and technology are given here. In general, the food processing is carried out to achieve the following objectives: a. For the purpose of storage and transport.

What are the foods produced by microorganisms?

Important food items produced in whole or in part by the biochemical activities of microorganisms include pickles, sauerkraut, olives, soy sauce, certain types of sausage, all unprocessed cheeses except cream cheese, and many fermented milk products such as yogurt and acidophilus…

What is food preservation?

food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in…

What are some foods that are processed from untapped sources?

Foods and food supplements have also been processed from such hitherto untapped sources as oilseeds (chiefly protein-rich soybeans and cottonseeds); mutant varieties of crops; leaves, grasses, and aquatic plants; and highly nutritious fish meal and concentrates.

What is food processing?

Food processing generally includes the basic preparation of foods, the alteration of a food product into another form (as in making preserves from fruit), and preservation and packaging techniques.

What is an encyclopedia editor?

Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. ...

What are some examples of FSOs?

Examples of FSOs in regulation cannot be given yet, although several governments are working towards including such targets. One pathogen/product combination which has received much attention is Listeria monocytogenes in ready-to-eat food products. This would be a good case in point where setting an FSO could contribute to public health protection. Recent national and international MRA studies have been developed as a basis to explore the establishment of a ‘real’ FSO ( FSIS, 2003; JEMRA, 2004 ). Up to now, as a theoretical example, an FSO of 100 cfu L. monocytogenes /g has been worked with ( Gram, 2004; ICMSF, 2002; ( Szabo et al., 2003; Walls and Buchanan, 2005 ). The concept of FSO has been established by Codex Alimentarius firstly for microbial hazards, which would include toxic metabolites produced such as mycotoxins. An example of an FSO for aflatoxin in shelled, roasted peanuts (15 mg/kg) has been published ( Pitt, 2004 ).

What is a HACCP plan?

The HACCP plan is a system to control the food process. Specific processing steps that have major effects and are controlled are designated as critical control points (CCPs). These HACCP steps have measurable parameters that can be monitored and controlled in real time to ensure that a process functions as intended and the resulting finished food will achieve the regulatory or public health targets. In the past, the objectives for an individual CCP were determined independently of the rest of the food process. There was no mechanism, for example, to link the level of contamination to the necessary extent of inactivation or to consider the impact of subsequent growth or recontamination on achievement of a specified public health objective. The FSO concept is a way to quantitatively link processing steps to public health objectives and to determine the processing parameter values of the CCPs that are needed to achieve these objectives. The risk assessment is the underlying scientific analysis for determining processes specific to HACCP system and CCPs.

Why are FSOs not verifiable?

FSOs are not designed to be verifiable by analytical means, although they can be, first because they occur at the time of consumption where testing is not feasible and secondly because any action to follow-up on the result of testing would come too late. In any case, industry working towards meeting an FSO should find ways to validate that their FSM system does comply with the FSO and should monitor key targets at earlier points in the food chain to verify that the system is operating as planned. Such earlier targets can be POs, PCs or CMs. Microbiological criteria can be used as part of verification.

What is a performance objective?

Performance objective (PO), defined as the maximum frequency and/or concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides or contributes to an FSO or ALOP, as applicable.

How to comply with FSO?

In order to comply with an FSO, industry will need to understand or find ways to assess what the level of the hazard is in the product they are responsible for at the time of consumption, and, in particular, how the level of the hazard in the part of the food chain that they manage contributes to the hazard level at consumption. They may need to collaborate with industries managing other parts of the chain to gain this understanding. In addition to actual data on the hazard levels, industry may need to use quantitative microbiological modelling approaches to project levels at points in the food chain where data on frequency and/or concentration of the hazard are lacking as relevant to the case concerned. When an MRA study has been used by the government in establishing the FSO, this could contain useful information for the industry to consider in investigating the dynamics of the hazard in the chain and evaluating possible mitigation strategies to achieve consistent and robust compliance in the particular situation of the industry. Knowing the dynamics of the hazard level and with a sense for possible mitigation strategies, the industry needs to design and implement appropriate FSM systems governing specific processes, single steps in the chain or particular parts of the food chain encompassing more than a single step.

What is the goal of FSO?

The FSO concept recognizes that the ultimate objective of a food safety system is to prevent illnesses by focusing food-manufacturing attention and activities on preventing or minimizing exposure of the consumer to pathogens. Implementing the FSO concept employs quantitative microbial risk assessment techniques, including modeling of the entire farm-to-table food supply chain (i.e., production, processing, distribution, marketing, and preparation), with consideration of the variation that occurs with the ingredients, process steps, distribution, and final food preparation. The risk assessment can organize the data to determine whether the food will consistently meet regulatory and public health targets. The risk assessment techniques can be used to determine the effects of changes in the supply chain, thereby helping in the design of appropriate food safety systems. The FSO concept has particular application in determining the stringency of a necessary kill step or evaluating the hazard status of ready-to-eat foods.

What is the responsibility of industry in food?

It should be noted that industry has to manage all possible risks associated with the foods they put on the market. This responsibility is not confined to products for which an FSO or related concepts are specified by governments. Industry has to manage biological, chemical and physical hazards specific to the food and food operation conditions using appropriate FSM systems. Such systems will involve generic (or prerequisite) tools (i.e. GHP, GMP, GAP) and specific tools (i.e. HACCP) as appropriate to the pathogen/food combination. Specific processing technologies, logistics, and control measures will be deployed by the industry in the production and marketing of the food, the proper functioning of which will be validated before use in practice and verified during actual operation. They need to be validated and verified not only to assure control of the pathogen to which the FSO relates, but for all possible hazards. HACCP has been developed as the semi-quantitative management system that helps industry to discharge this responsibility in a systematic and professional way for hazards across the board. FSO are defined for a small number of microbial hazards and compliance to the FSO can well be fitted in with the HACCP approach. This new approach of government to be more specific in guiding food safety management does not require industry to change significantly the FSM practices they have been putting in place over many years and that have performed well in most respects.