Food processing

Food ProcessingFood Processing

DefinitionDefinitionMethods of Food Processing Methods of Food Processing

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

Food processingFood processing

Food Processing is the set of Methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed.

Food processing methodsFood processing methods

1 peeling-- Removal of unwanted 1 peeling-- Removal of unwanted outer layers, such as potato outer layers, such as potato peeling or the skinning of peeling or the skinning of peaches. peaches.

2 Mincing-- 2 Mincing-- MincingMincing is a cooking is a cooking technique in which food technique in which food ingredients are finely divided. ingredients are finely divided. The effect is to create a closely The effect is to create a closely bonded mixture of ingredients bonded mixture of ingredients and a soft or pasty texture. and a soft or pasty texture. Flavoring ingredients such as Flavoring ingredients such as garlic, ginger, and fresh herbs garlic, ginger, and fresh herbs may be minced to distribute may be minced to distribute flavor more evenly in a flavor more evenly in a mixture. mixture.


33 Chopping or slicing—Chopping or slicing— e.g. diced carrotse.g. diced carrots

4 Emulsification 4 Emulsification An An emulsionemulsion is a mixture of two is a mixture of two

immiscible (unblendable) liquids. One immiscible (unblendable) liquids. One liquid (the dispersed phase) is liquid (the dispersed phase) is dispersed in the other (the continuous dispersed in the other (the continuous phase). Many emulsions are oil/water phase). Many emulsions are oil/water emulsions, with dietary fats being one emulsions, with dietary fats being one common type of oil encountered in common type of oil encountered in everyday life. Examples of emulsions everyday life. Examples of emulsions include butter and margarine, milk and include butter and margarine, milk and cream, and vinaigrettes cream, and vinaigrettes


5 Fermentation--5 Fermentation--

FermentationFermentation in food in food processing typically refers processing typically refers to the conversion of sugar to the conversion of sugar to alcohol using yeast . to alcohol using yeast . Fermentation usually Fermentation usually implies that the action of implies that the action of the microorganisms is the microorganisms is desirable, and the desirable, and the process is used to process is used to produce alcoholic produce alcoholic beverages such as wine, beverages such as wine, beer, and cider beer, and cider

6 Liquefaction-- such 6 Liquefaction-- such as to produce fruit as to produce fruit juice e.g mango juice e.g mango juice,orange juice etcjuice,orange juice etc

it means to turn it means to turn something into the something into the liquid state liquid state



7 Baking7 Baking is the technique of is the technique of prolonged cooking of food by prolonged cooking of food by dry heat acting by convection, dry heat acting by convection, and not by radiation, normally and not by radiation, normally in an oven, but also in hot in an oven, but also in hot ashes, or on hot stones. It is ashes, or on hot stones. It is primarily used for the primarily used for the preparation of bread, cakes, preparation of bread, cakes, pastries and pies, tarts, pastries and pies, tarts, quiches, and cookies. Such quiches, and cookies. Such items are sometimes referred items are sometimes referred to as "baked goods," and are to as "baked goods," and are sold at a bakery. A person who sold at a bakery. A person who prepares baked goods as a prepares baked goods as a profession is called a baker profession is called a baker


8 Packaging8 Packaging is the is the science, art and science, art and technology of enclosing technology of enclosing or protecting products for or protecting products for distribution, storage, sale, distribution, storage, sale, and use. Packaging also and use. Packaging also refers to the process of refers to the process of design, evaluation, and design, evaluation, and production of packages. production of packages.

Food processing

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