Please enable JavaScript.
Coggle requires JavaScript to display documents.
FOOD PROCESSING:The Advantages of Processed Foods - Coggle Diagram
FOOD PROCESSING:The Advantages of Processed Foods
Main benefits
Enhanced Taste and Texture
Crucial for products like baked beans and breakfast cereals.
Preserved Nutrition and Safety
By reducing harmful bacteria.
Convenience and Choice
Extends shelf life, offers convenient options, and caters to diverse preferences.
Reducing Inequalities
Helps improve nutrient intake, especially for those with limited food access.
Health Improvement
Fortification and low-fat options address health concerns like heart disease and obesity.
History
The canning story
Nicolas Appert developed a method of sealing foods in glass jars, winning a prize in 1810.
Peter Durand obtained the first canning patent in 1810 from King George III.
Canning began in the early 19th century due to food shortages faced by Napoleon's troops.
The history of freezing
Clarence Birdseye started the frozen food industry in 1925.
He discovered that rapid freezing retains taste and texture better.
Birdseye developed equipment for rapid freezing.
Rapid freezing preserves nutritional value effectively.
Food processing
Are used to preserve edible foods from harvesting on the farm to preparation at home.
Can either damage or improve the nutritional value of food.
Food processing methods help in food safety, nutritional value and quality.
They play an important role in food preservation, safety, taste, appearance and texture.
Fast facts
Processed foods provide variety and convenience.
Some processed foods retain high nutrient levels.
It reduces storage losses and increases food choice.
Canned, fresh, and frozen fruits and vegetables all contribute to a healthy diet.
Effects of processing
Minerals
Fermetation
enzymes are released which degrade the phytates and increase the iron and zinc availability in the dough
Carbohydrates
UHT processing minimally degrades mono- and oligosaccharides.
Heating alters sugar structures, impacting digestion.
Vitamins
water soluble vitamins tend to be more sensitive to processing
often partially lost during
boiling
heat treatment
Fats
Unsaturated fatty acids
prone to oxidation and rancidity during storage
Proteins
denatured at high temperatures
Fibre
Extrusion cooking increases fiber solubility, potentially lowering cholesterol and cardiovascular disease risk.
Different processing methods
NEW TECHNOLOGIES
Modified atmosphere preparation (MAP)/storage/packaging
Pulsed electric fields (PEF)
Microwaving
Light pulses
Ohmic heating
Ultra-high pressure
Irradiation
TRADITIONAL
Heating
Drying
Food additives
Fermentation
Salting
Cooling