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Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste ...
Pasteurized milk in Japan A Chicago Department of Health poster explains household pasteurization to mothers.. In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Freeze drying. Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [ 1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [ 2] This is in contrast to dehydration by most conventional methods that evaporate water using ...
Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [ 1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry .
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Food engineering. Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [ 1][ 2] Given its ...