Food Processing Essay

For the reason that consumers nowadays are being influence by the technologies, food productions are became processed and mass produced. As a result, researchers have different studies in relation to this topic. According to (Monteiro, 2012), defines food processing as a series of operations by which raw or unprocessed foods are converted into foodstuffs to lengthen the duration or the shelf life of foods and enable reduce the time, storage and effort in much procedures that are required for it. He also explains that unprocessed foods most of it is cannot be stored for a long period of time and highly perishable. And also it requires strong and long culinary processing to make the food safe and secure for the consumption that is why the

The first group includes minimally and unprocessed foods, minimally are foods that mostly on physical. This group is applied to single basic with the preservation purposes of making them accessible, available, safer and palatable for the sake of consumers or basically the people who eat that kind of food. This process includes cleaning, freezing, pasteurization, fermentation and simple wrapping.

The second group is the processed culinary or food industry ingredients which includes substances purified and extracted from minimally processed foods to be able to produce this kind of foodstuff. It undergoes process of chemical and physical such as refining, milling and use of additives and enzymes are also employed in this process and this process is different from the first group, in terms of, it radically change the nature of original

First is the palatability and sensory improvements, all foods undergo different stages of processing before they are serve in the market. Before it becomes palatable it requires quite elaborate processing and when it comes to sensory improvements the organoleptic quality of some foodstuffs benefits directly from its processing techniques. Second is preserved and improved nutritional quality. Freezing as an example of processing, preserves the nutrients that are present in foods while other process such as cooking can also be improve the nutritional value by making the nutrients more available. When processed correctly and carefully, the people can get lycopene and flavonoids that have antioxidant properties which contribute to the maintenance of heart health and may reduce the risk of cancer. Also it creates foods that have enhanced nutrient availability. The third one is safety of food; many techniques in processing ensure the safety of foods by reducing the numbers of harmful bacteria that causes illness. Another benefit of processing is by the destruction of anti-nutritional factors. Since boiling is a part of food processing, prolonged boiling destroys the lectins that are harmful to human and present in foods. The fourth one is preservation, choice and convenience. As always said it enables the extension of the shelf life of foods such as perishable foods such as