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FOOD PROCESSING:The Advantages of Processed Foods, Inventor, Origin,…
FOOD PROCESSING:The Advantages of Processed Foods
Main benefits
Enhanced Taste and Texture
Food processing improves palatability and texture, crucial for products like baked beans and breakfast cereals.
Preserved Nutrition and Safety
Processing methods maintain nutrients and ensure food safety by reducing harmful bacteria.
Convenience and Choice
Food processing extends shelf life, offers convenient options, and caters to diverse preferences.
Health Improvement
Fortification and low-fat options address health concerns like heart disease and obesity.
Reducing Inequalities
Processing helps improve nutrient intake, especially for those with limited food access.
Different processing methods
TRADITIONAL
Heating
Cooling
Drying
Salting
Fermentation
Food additives
NEW TECHNOLOGIES
Microwaving
Modified atmosphere preparation (MAP)/storage/packaging
Irradiation
Ohmic heating
Ultra-high pressure
Light pulses
Pulsed electric fields (PEF)
Modern society
Convenience and Variety
Processed foods offer convenience and variety, helping consumers stock a wide range of nutritious options with less frequent shopping.
Nutritional Value
Some processed foods are as nutritious, or even more so, than fresh foods. For instance, canned beans retain more folate and thiamine than home-prepared dried beans, and frozen vegetables retain high vitamin and mineral content compared to fresh ones that lose nutrients over time.
Effects of processing
Food processing can either enhance or diminish the nutritional value of foods, depending on the method used.
Commercial-scale processing methods can minimize nutrient loss and even enhance certain nutrients, while removing harmful compounds, contributing to a nutritious diet.
Definition
-Food processing methods help in food safety, nutritional value and quality. They play an important role in food preservation, safety, taste, appearance and texture.**
Food processing can either damage or improve the nutritional value of food.
**-Food processing has been used to preserve food for edibility from harvesting on the farm to preparation at home and provides safe food.
History
The canning story
Canning began in the early 19th century to address food shortages faced by Napoleon's troops in 1800.
In 1810, Peter Durand obtained the first canning patent from King George III of England, marking the start of modern canning.
The history of freezing
The modern forzen food industry was pioneered by Clarence Birdseye in America in 1925
Birdseye's discovery emphasized rapid freezing for preserving taste and texture, revolutionizing food preservation.
Fast facts
Human food preservation for maximum safety.
The addition of nutrients to foods and beverages for public health, nutritional quality.
Canned, fresh and frozen fruits and vegetables provide nutrients for an adequate diet but not in case of excessive consumption.
Inventor
Origin
Patent and Expansion
origin
innovation