CHAPTER 8

• 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.
• 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.
• Food additives can be natural, synthetic, or artificial, and include preservatives, antioxidants, flavour agents, texture agents, appearance agents, and nutritional value enhancers.
• 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.
• Barley, hops, and other grains are used in brewing, involving grain milling, malting, brewing, filter pressing, and fermentation.