Food Processing Techniques

• Cold Application:

  • Using cold temperatures to preserve food
  • Slows down the growth of bacteria that make food spoil
• Heat Application:

  • Methods like blanching, boiling, or braising use heat to kill harmful bacteria and enzymes that cause food to spoil
• Evaporation:

  • Removing water from food to make it less likely for bacteria to grow
  • Foods like milk or juice last longer in powdered form due to evaporation
• Pasteurisation:

  • Heat process used for liquids like milk and juice
  • Heats the liquid to kill harmful bacteria, making it safer to drink
• Canning/Bottling:

  • Putting food in cans or bottles and sealing them tight to prevent bacteria from getting in
  • Keeps the food fresh for a longer time
• Ultra-High Temperature (UHT):

  • Similar to pasteurization but at even higher temperatures
  • Makes the food sterile and safe to store without refrigeration for a long time
• Dehydration:

  • Removing moisture from food to help preserve it
  • Dried fruits or beef jerky last longer due to moisture removal
• Change of pH:

  • Adding acid or alkali to change the acidity of food
  • Makes it harder for bacteria to survive, often used in pickling or preserving foods like jams
• Additives:

  • Adding things like salt or antioxidants to preserve food or enhance flavor
  • Prevents spoilage and keeps the food safe to eat