Food processing and general preservation techniques

2. Composed By: M. jahangir Badar
Roll number: 15CH55

3.  Food processing is the transformation of
cooked ingredients, by physical or chemical
means into food, or of food into other forms.
Food processing combines raw food
ingredients to produce marketable food
products that can be easily prepared and
served by the consumer.

4.  Extend edible time frame –Preservation.
 Make better tasting foods.
 Make more varieties of food.
 Convenience.

5.  The origin of food processing goes all the
way back to ancient Egypt.
 The origins of beer and bread also go back to
Babylon and Egypt in the period from 3,000
to 5,000 BC.
 The foundation of the modern industry was
built up with the introduction of machinery
and technology of new methods from
Germany.

6. Ancient food tech Modern food tech

7.  Refrigerating and freezing
 Drying
 Smoking
 Pasteurization
 Fermentation
 Salting
 Curing
 Irradiation
 Vacuuming and sealing
 Canning
 Pickling

8.  The lowering of the temperature of food to
inhibit the growth of bacteria, molds and
Yeasts.
 It can be used for all foods.
 Freezing is a chilling food process up to 0°F

9.  Extraction of moisture by sun, air, heat or
vacuum to inhibit the growth of molds,
bacteria and yeasts.

10.  The addition of smoke and heat to
preserve food by the action of the
chemicals from the smoked wood and the
partial drying of the food.

11.  The heating of milk and other liquids
which reduces the number of disease
producing bacteria.

12.  The use of special bacteria, molds or
yeasts to prevent spoilage by converting
the elements of food that spoil easily to
stable elements that act as preservatives.

13.  The addition of salt or a brine solution to
foods to decrease the activity of molds,
bacteria and yeasts.

14.  The addition of a chemical compound
(sodium nitrate or sodium nitrite) to food to
slow the growth of bacteria.

15.  Passing energy through food to destroy
insects, fungi, or bacteria that cause
human disease or cause food to spoil.

16.  Vacuuming and sealing is process of covering
food to keep out the air which delays the
activity of spoilage organisms.

17.  The packing of food in a container, sealing
the container and heating it to sterilize the
food.

18.  Pickling is process of soaking food in a
solution of acids, salts and alcohols.
 It can be used for most of the foods.