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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 .
The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture.A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items.
Conventional food systems are largely based on the availability of inexpensive fossil fuels, which is necessary for mechanized agriculture, the manufacturing or collection of chemical fertilizers, the processing of food products, and the packaging of foods. Food processing began when the number of consumers started growing rapidly.
The freeze-drying process was developed as a commercial technique that enabled blood plasma and penicillin to be rendered chemically stable and viable without refrigeration. [9] In the 1950s–1960s, freeze drying began to be viewed as a multi-purpose tool for both pharmaceuticals and food processing. [9]
Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. [1] The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry.
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is ...
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
The favourable results obtained in the US led to the introduction of the system in the United Kingdom, where Thomas Kirby first introduced the process for British dairy herds. [6] The modern silage preserved with acid and by preventing contact with air was invented by Finnish academic and professor of chemistry Artturi Ilmari Virtanen. Virtanen ...