FOOD PROCESSING 2.0

• The selection of raw materials is a vital consideration to the quality of processed products.
• For quality control of individual raw materials, different quality parameters are chosen, according to the quality requirements of products.
• A review on mechanisms and commercial aspects of food preservation and processing.
• Agriculture & Food Security
• K., Uddin, M., Rahman, R., Islam, S.
• For example, wheat quality, after water content, will be tested on the amount and bakery quality of gluten.
• For quality evaluation of fruits, in addition to their appearance, the content of ascorbic acid, sugar, and acidity is controlled.
• In meat especially the fat content is followed.
• Unprocessed agricultural raw materials are in their natural state, such as yam tuber, cassava, orange, grape, banana, maize grains, soybeans.
• Semi-processed agricultural raw material have undergone some preliminary processing, such as dried cocoa beans, malted grain, cassava chips, brown sugar, pasteurized milk.
• Finished products are outputs made from unprocessed and semi-processed agricultural raw material, such as refined sugar, flavor concentrates, flour, and colouring agents.
• By-products or Effluents of an industry serve as an input or raw material for another industry, for example, fish gut used as feed.
• Industry Materials processed include meat, fish, fruit and vegetables.
• Processing techniques for meat, fish, fruit and vegetables include slaughtering, cutting up, boning, comminuting, cooking.
• Distilling and manufacture of other beverages involve fruit, grain, carbonated water, distillation, blending, aeration, pasteurization, and manufacture of other beverages.
• Pasta manufacture involves the use of flour, eggs, and involves kneading, grinding, cutting, extrusion or moulding.
• Sugar processing and refining involves sugar beet or sugar cane, crushing, maceration, vacuum concentration, centrifuging, and drying.
• Baking involves the use of flour, other dry goods, water, oils, and involves kneading, fermentation, laminating, surface treatments of seasoning, and baking.
• Biscuit making requires flour, cream, butter, sugar, fruit and seasoning, involves mixing, kneading, laminating, moulding, and baking.
• Vacuum cooking is a method used in chocolate making and confectionery, involving cocoa bean sugar, fats, roasting, grinding, mixing, conching, and moulding.
• Food additives can be natural, synthetic, or artificial, and are used for preservation, colouring, flavouring, and texture modification.
• Barley, hops, and other grains are used in brewing, involving grain milling, malting, brewing, filter pressing, and fermentation.
• Pasteurization is a process used in milk and milk products processing, involving milk, sugar, other constituents, skimming, churning, coagulation, and ripening.
• Preserving techniques for meat, fish, fruit and vegetables include salting, smoking, refrigeration, deep-freezing, sterilization.
• Fish processing includes all types of fish.
• Heading, gutting, filleting, cooking are the processing techniques for fish.
• Deep-freezing, drying, smoking, sterilization are the preserving techniques for fish.
• Fruit and vegetable preserving includes fresh fruit and vegetables.
• Blanching or cooking, grinding, vacuum-concentration of juices are the processing techniques for fruit and vegetables.
• Sterilization, pasteurization, drying, dehydration, lyophilization (freeze drying) are the preserving techniques for fruit and vegetables.
• Milling includes grains.
• Grinding, sifting, milling, rolling are the processing techniques for grains.
• Drying, cooking or baking are the preserving techniques for grains.