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    What Is Food Processing

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    Guian Aldrich
    Here are the key equipment, tools, materials and utensils used in salting and curing: Equipment: - Curing chambers/rooms - Controlled environment rooms for hanging and storing cured meats. Maintain temperature, humidity and airflow. - Meat grinders - Grind meat and fat for sausages, patties and forcemeats. - Stuffers - Inject seasonings or stuff casings with ground meat mixtures. Tools: - Knives - Slicing, boning knives for trimming and portioning meats. - Meat hooks/hangers - Hang sliced or whole muscle cuts in curing chambers. - Thermometers - Monitor temperature of curing

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    What Is Food Processing

    Uploaded by

    Guian Aldrich
    12 views18 pages
    Here are the key equipment, tools, materials and utensils used in salting and curing: Equipment: - Curing chambers/rooms - Controlled environment rooms for hanging and storing cured meats. Maintain temperature, humidity and airflow. - Meat grinders - Grind meat and fat for sausages, patties and forcemeats. - Stuffers - Inject seasonings or stuff casings with ground meat mixtures. Tools: - Knives - Slicing, boning knives for trimming and portioning meats. - Meat hooks/hangers - Hang sliced or whole muscle cuts in curing chambers. - Thermometers - Monitor temperature of curing

    Original Description:

    Food Processing

    Original Title

    What is Food Processing

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    Here are the key equipment, tools, materials and utensils used in salting and curing: Equipment: - Curing chambers/rooms - Controlled environment rooms for hanging and storing cured meats. Maintain temperature, humidity and airflow. - Meat grinders - Grind meat and fat for sausages, patties and forcemeats. - Stuffers - Inject seasonings or stuff casings with ground meat mixtures. Tools: - Knives - Slicing, boning knives for trimming and portioning meats. - Meat hooks/hangers - Hang sliced or whole muscle cuts in curing chambers. - Thermometers - Monitor temperature of curing

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    12 views18 pages

    What Is Food Processing

    Uploaded by

    Guian Aldrich
    Here are the key equipment, tools, materials and utensils used in salting and curing: Equipment: - Curing chambers/rooms - Controlled environment rooms for hanging and storing cured meats. Maintain temperature, humidity and airflow. - Meat grinders - Grind meat and fat for sausages, patties and forcemeats. - Stuffers - Inject seasonings or stuff casings with ground meat mixtures. Tools: - Knives - Slicing, boning knives for trimming and portioning meats. - Meat hooks/hangers - Hang sliced or whole muscle cuts in curing chambers. - Thermometers - Monitor temperature of curing

    Copyright:

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    Download as PPTX, PDF, TXT or read online from Scribd
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    LAILA D. PINERA
    FOOD PROCESSING
    • It means transforming food items into a
    form that can be used.
    • It cover the processing of raw materials
    into food or finished product via different
    physical and chemical processes.
    FOOD PROCESSING
    • Various activities covered in this process
    are mincing, cooking, canning,
    liquefaction, pickling, macerating and
    emulsification
    • It also a method used to turn fresh foods
    into products that can involve one or
    combination of various processes.
    FOOD PROCESSING
    • It also includes adding ingredients to food to
    instances like to extend shelf life
    • In general, food processing transforms
    agricultural products into food or of one food
    into other forms
    FOOD PROCESSING
    • Primary food processing is necessary to make
    most foods edible
    • Secondary food processing turns the
    ingredients into familiar foods, like bread
    • Tertiary food processing has been criticized for
    promoting overnutrition and obesity,
    containing much sugar and salt. Or other
    words unhealthful
    FOOD PROCESSING
    • Food Preservation is the main purpose of food
    processing by which food is kept from spoilage
    after harvest or slaughter
    • Among the oldest methods of preservation
    are drying, refrigeration, and fermentation.
    • Modern methods include canning,
    pasteurization, freezing, irradiation and
    addition of chemicals
    METHODS OF FOOD
    PROCESSING

    CANNING

    In this method, the food is heated to a high temperature. This process is


    called pasteurization then the food is packaged and stored in an air tight can.

    Is a preservation method that involves placing foods in jars or similar


    containers and heating them to a temperature that destroys micro organisms
    that cause food to spoil
    METHODS OF FOOD
    PROCESSING

    FERMENTATION

    Is the breakdown of sugars by bacteria, yeasts or other microorganisms


    under anaerobic conditions this means no oxygen is needed for the process
    to occur(apart from oxygen present in sugar)

    Used in the production of alcoholic beverages such as wine, beer and cider
    and in the preservation of foods such as sauerkraut, dry sausages and yogurt
    and raising bread production.
    METHODS OF FOOD
    PROCESSING

    FREEZING

    Food temperatures are reduced to below 0 degrees to decrease the activity of


    harmful bacteria

    It is the easiest, most convenient and least time consuming method of


    preserving foods
    METHODS OF FOOD
    PROCESSING

    PASTEURIZATION

    Is a process named after the scientist Louis Pasteur that applies heat to
    destroy pathogens in foods.

    Food is heated and then quickly cooled down to kill micro organisms.
    METHODS OF FOOD
    PROCESSING

    SMOKING

    Is the exposure of cured meat and fish products to smoke to preserve them
    and increase their palatability adding flavor and imparting a rich brown
    color.

    It is also a process of heat and chemical treatment of food to help preserve it


    by exposing it to smoke from burning material such as wood.
    METHODS OF FOOD
    PROCESSING

    ADDITIVES

    Play an essential role in preserving processed foods freshness, safety, taste,


    appearance, and texture.

    Food additives are added for purposes, whether to ensure food safety or
    maintain food quality during the shelf-life of a product.

    Example: emulsifiers are used to improve the texture of mayonnaise or stop


    dressings from separating into oil and water
    Reasons and Consequences of
    Food Processing
    1.Makes food edible
    2. Safety, shelf life and preservation
    3.Nutritional quality
    4.Convenience
    5.Price
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