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Processing Foods

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Chapter 1

1.0  Introduction

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In the recent times there has been the need for the development of processing foods in a mild way for the purposes of obtaining foods that are specifically of a high quality standard. This is for the purposes of the substitution of the processes of the traditional nature existing in the industry dealing with food. Hydrostatic pressure of significantly high standard, the use of ultrasound, the use of microwaves, tribomechanichal micronization as well as electrical fields that are pulsed are some of the technologies that are basically applied for the purpose of the achievement of this objective there are a lot of benefits that are associated with the application of these processes.

The benefits achieved range from the saving of energy, reduction of the process duration, thermal condition that are mild, food products having improved sensory characteristics as well as nutritional value of a high degree

(Jolles 2002, p.154). The techniques in application have characteristics in common in that the treatments are conducted at ambient temperatures and for a significantly sort period of time, usually less than ten minutes (Pollan 2006, p.

56). The application of hydrostatic pressure of significantly high level to some of the foodstuffs is likely to destroy the microorganisms that are present in the foodstuffs, successful modification of the molecular conformation and therefore the improvement of the foods functional properties. Simultaneously, it is also responsible for the positive action on the intention of freezing the food product (Hilliard 2002, p.109).

1.2 Back ground

Food consumers have a taste for food products that appear fresh and with minimum treatment. For the inactivation of microorganisms as well as the enzymes, heat processing is the most commonly applied technology and this is vital for the purpose of the extension of the shelf life of the product. Also of importance to the consumers is the nutritional as well as the sensory aspects in addition to the safety of the food products that they consume

(Good 2007, p.98). They do perceive fresh-like foods as being of much health in relation to the foods that are heat treated as they are considered to be thermal damaged. It is as a result of this that there has been an increase in the interest in the processing techniques of novel foods. Healthy as well as nutritious food products have a high demand among the consumers and this has the contribution towards to a dire need for the diversification of the food supply. Most of the food processors are interested in developing foods bearing particular benefits in as far as health is concerned (Rappaport 2001, p.234). The consumption of a diet that is nutritionally balanced, fruit as well as vegetable rich is important for the promotion of a good health as well as the reduction of the possibility of succumbing to some diseases (Kuhnlein 2006, p.254).

The application of the traditional techniques for the purposes of the preservation of foods is responsible for the offering of food products whose sensorial qualities are of an acceptable range as well as microbial safety (Goody 2002, p.64). However currently there is a growing trend towards designing some methods of treatment that are mild so that they can be trusted for the achievement of fresh-like as well as safe products whose nutritional value is significantly high. It is therefore the duty of the companies that deals in minimum processing of the fresh foods to come up with alternative technologies of the maintenance of the majority of the attributes of the food products that determines its freshness, the ability of the storage of the food product as well as safety in consideration that the shelf life of the product should be within the acceptable range (Fine 2006, p.87, Messer 2000, p.124).

The length of the shelf-life is however of less significance in matters of the selling argument since the current trends in the market tends towards the products that are rather fresh-like (Fink 2008, p54).   It is an important issue that the product meant for consumption should comply with the declaration of the label with the regard of the nutritional data when the storage of the product has been made under the conditions that are recommended (Ochoa 2000, p.387, Schlosser 2001, p.432). The composition of the food ranges in the diversity of the components that are biologically as well as the chemically active which requires proper treatment for the protection against deterioration as well as spoilage of different forms (Ross 2000, p.654). Therefore the food technologists have the duty of the reduction of the quality loss achieved by carefully attending to the processes of formulation, the processing of the food, packaging, and the processes of the storage of the food as well as the various means of handling it. The spoilage of food is usually unhealthy as well as an issue of safety concern with the ability of the product cause illness and even death of the consumer (Dufour  2005, p.65, Robson 2000, p.67). Spoilage of a food may also be exhibited through a change in its color, the flavor of the food, its texture as well as the aroma to ma point of deterioration up to a point that the food product can not be accepted organoleptically spoilage of a food product is also manifested by the losses of some important nutrients such as the vitamins in that the food product has a shortage of the nutritional value that has been declared in its label (Guyer 2007, p.76, Nestle 2002, p.256). There exists three processes that are responsible for the reduction in the quality of as well as being responsible for the spoilage of the food and they include the processes of physical, the chemical as well as the biological nature. These processes overlap each other such that the occurrence of one category serves to promote the spoilage of the food product through the other category (Dixon 2002, p.239, Milton 2004, p.73).

1.3 Conclusion

In the field of the food processing, the activity of packaging forms the most crucial as well as innovative technology. In the consideration of the fact that the market place is very competitive, the use of optimal packaging offers a major advantage in the process of convincing the customer towards the purchase of a specific brand. It is of importance for the purpose of processing of the product, its preservation and the retention of the safety as well as the quality of the food in the entire process of the chain of distribution (Schluter & Lee 2001, p.56). Technologies in the food processing are aimed at the inactivation of the existing microorganisms at a greater efficiency and with less harm caused to the particular food. Today, the consumers are equipped with the knowledge of the food they consume and they are therefore most likely in a position to test the quality of the product based on its appearance, the organoleptic characteristics of the food its safety as well as the nutritional value. Any venture in the novel technologies should have the consideration of these trends before any action is taken.

1.4 Objectives

The objectives of the proper food preservation have been achieved through the application of various technologies. The use of ultraviolet irradiation as well as electric fields that have been pulsed is one of the techniques that have been applied for the microbial inactivation as well as enzymatic activity on apple juice that was fresh. The same technique has found its application in the inactivation of PME (pectin methyl esterase) in the grape fruit that has been freshly prepared. Another technique involves the use of thermosonication in milk for the purpose of the preparation of yoghurt. Similarly, the use of intensity ultrasound of high magnitude is responsible for the homogenization of milk in an attempt to the reduction of the microbial load.


Dixon, J 2002, Changing Chicken, Univ. of Wales Press, UK.

Dufour, D 2005, Dietary Staple, Amazonian, Brazil.

Fine, B 2006, Consumption in the World of Food, Routledge, London.

Fink, D  2008, Cutting the Meatpacking Line, University of North Carolina Press, United States.

Good, KR 2007, Limiting Factors in Food and Evolution, Temple University, South America


Goody, J 2002, Cooking and Class, Cambridge University Press, Cambridge.

Guyer, J 2007, Feeding American Cities, Indiana University.

Hilliard, S 2002, Food Supply in the South, Southern Illinois Univ. Press, Southern America.

Jolles, Z 2002, Faith, Food, & Family, University of Washington Press, North American.

Kuhnlein, 2006, Dietary Change & Traditional Food Systems, Temple University Press, South


Messer, E 2000, Seasonality & Food Systems, The Johns Hopkins University Press.

Milton, K 2004, Protein & Carbohydrate Resources, Maku, Columbia.

Nestle, M 2002, Food Politics, Cambridge University Press, United States.

Ochoa, E 2000, Feeding Mexico, Cambridge University Press.

Pollan, M 2006, The Omnivore’s Dilemma, Cambridge University Press, United States.

Rappaport, R 2001, The Flow of Energy, Tsembaga Maring Press, New Guinea.

Robson, K 2000, Food, Ecology & Culture, Temple University Press. South America.

Ross, E 2000, Food Taboos in The Amazon Cultural, Amazonia, South American.

Schlosser, E. 2001, Fast Food Nation, Cambridge University Press, United States.

Schluter, G & Lee, C 2001, Changing Food Consumption, Cambridge University Press, United



Cite this Processing Foods

Processing Foods. (2017, Jan 14). Retrieved from https://graduateway.com/processing-foods/

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