2. Introduction
Food items are being processed for various reasons. Since times
immemorial, grains have been dried after harvest to increase their
Shelf life. Initially, foods were processed primarily to improved,
palatability and digestibility to ensure a continuous supply
3. What is the need?
*Food processing any of variety of operations by
which raw foodsuffs are made suitable for
consumption, cooking, or storage
4. Definition
• Food Processing: It is the set of methods and
techniques used to transform
raw ingredients into finished and semi-
finished products. Food processing
requires good quality raw materials from
either plant and/or animal
source to be converted into attractive,
marketable and often long shelf-life
food products.
5. Principle of food processing
1.Reduce water activity
2.Controll the chemical reactions
3.Adjust the PH
4. Prevent from Lights
5.Product from microbes
6.Avoid cross contamination
7.Provide proper packaging
8.Ensure shelf life and quality..
6. History of food processing
*Development of the canning process by
Nicolas Appert – 1810
*Louis Pasteur’s research on spoilage of wine - -
1864
*instant soup mixes and ready-to-cook items
including meals were developed – 20th century
*provided a vast variety of safe and convenient foods –
21th century
7. Basic requirements of food processing
unit
There is vast needed for processing unit:
1)Procurements
2)Segregation
3)Sanitary control
4)Processing area
5) Packaging area
6)Chilling or refrigeration unit etc.,
8. Importance of Food Processing and
Preservation
branch of manufacturing wherein raw materials
are transformed into intermediate foodstuffs
or edible products
food materials into more useful, concentrated,
shelf-stable and palatable foods or potable
beverages
9.
10. Methods of food processing
A.Physical treatment
B.Chemical treatment
