FOOD-PROCESSING INDUSTRY 5.

MEAT AND POULTRY - Edible flesh from animals

and transformed into sausages, canned meats,
INTRODUCTION smoked products, and frozen foods.
FOOD 6. NUTS AND SEEDS - Hard-shelled foods containing
edible fruits or seeds.
• is fundamental to human survival and well-being,
7. SUGAR AND SWEETENERS -
providing the essential nutrients needed for a healthy
Substances are used to provide sweetness and are
life.
essential for confectioneries, beverages, and bakery
FOOD PROCESSING
items.
• involves various methods and techniques using
8. ADDITIVES AND FLAVORING -
equipment, energy, and tools to transform raw
Ingredients to improve taste, texture, or appearance.
agricultural products—such as grains, meats,
vegetables, fruits, and milk—into recognizable 9. GRAINS - Seeds of cereal crops used for food
products that are widely consumed and enjoyed by staples.
many. 10. FISH AND SEAFOOD: Processed into canned
FOOD PROCESSING INDUSTRY tuna, fish fillets, smoked salmon, and surimi.
• is essential to modern food supply chains as it
enhances food preservation, improves accessibility, PROCESS
offers value-added products to meet diverse 1. Preservation Techniques:
consumer needs, and significantly contributes to • Thermal Processing: Uses heat to destroy
public health and economic growth. harmful microorganisms and enzymes. Examples
include pasteurization (mild heat to kill pathogens)
REASONS FOR PROCESSING FOOD and sterilization (intense heat to kill all
• Food safety microorganisms).
• Pasteurization is a process by which heat is
• Extending product longevity applied to a liquid food to increase the product's
• Improving nutritional value shelf life during refrigeration and to destroy
vegetative pathogens. Milk is pasteurized by
• Enhance the flavor, texture, and
heating it to about 145°F (63°C) for 30 minutes
appearance of food
or, using the "flash" method, by heating it to
160°F (71°C) for 15 seconds, followed by rapid
FOOD PRESERVATION
cooling to below 50°F (10°C), at which
• Food preservation techniques include those that increase
temperature it is stored.
food's resistance to microbial growth and slow fat oxidation.
• Sterilization is termed as destroying all
• Food preservatives include salt, sodium nitrite, spices, and
pathogens i.e. food spoilage organisms that
vinegar.
grow on food under normal storage and
• Processes that prevent the aesthetic deterioration of food,
handling conditions. The food article is heated
such as the enzymatic browning reaction that occurs when
at 121 ºC for 15 minutes and is done in an
apples are chopped during food preparation, may also be
autoclave or sterilizer.
included in food preservation.
• Drying – one of the most ancient food
• Food preservation helps to reduce food waste, which is a
preservation techniques, which reduces water
crucial step in lowering production costs, boosting the
activity sufficiently to prevent or delay bacterial
effectiveness of food systems, enhancing food security and
growth.
nutrition, and promoting environmental sustainability
• Cold Processing: Involves refrigeration or
freezing to slow down microbial growth and
FOOD SPOILAGE:
enzymatic activity.
• Spoilage is the process in which food deteriorates to the point
• Dehydration: Removes moisture from food to
in which it is not edible to humans or its quality of edibility
inhibit microbial growth, commonly seen in
becomes reduced
dried fruits and freeze-dried coffee.
• Food that is capable of spoiling is referred to as perishable
• Chemical Preservation: Uses substances like
food
salt, sugar, or vinegar to create an environment
• Signs of food spoilage may include an appearance different
unsuitable for microorganisms.
from the food in its fresh form, such as a change in color, a
change in texture, an unpleasant odor, or an undesirable test. 2. Mechanical Processing:
• Grinding and Milling: Reduces food particles to
smaller sizes for ease of use and improved texture,
BRIEF HISTORY such as in flour or peanut butter.
• Cutting and Slicing: Enhances convenience and
• Food processing dates back to ancient civilizations like consistency in size, such as pre-cut fruits or deli
Egypt, where methods such as drying, salting, and meats.
fermentation were used. Egyptians developed • Extrusion: Forces food through a die to create
milling techniques to make bread and used specific shapes, used in products like pasta and
fermentation for beer. breakfast cereals.
• Early methods of food processing also included storing
grains in clay pots and smoking meat and fish to
preserve them. 3. SECONDARY PROCESSING – The
stage where primary processed ingredients are
• The origins of beer trace back to Babylon and Egypt
turned into consumable products.
between 3000 to 5000 BC.
• During the Middle Ages, techniques like pickling, • FERMENTATION - Allowing beneficial microbes to
sugar curing, and salting meat and fish were common transform ingredients into products like yogurt, wine,
for preservation. or kimchi.
• The Industrial Revolution introduced canning • BAKING - Cooking mixtures of flour and other
(Nicolas Appert, 1809) and pasteurization (Louis ingredients at high temperatures to create finished
Pasteur, 1864), revolutionizing food preservation. goods like bread and cakes.
• CANNING - Sealing food in containers and applying
• Modern food processing began with advancements heat to ensure long-term preservation. This method
in machinery and technologies, particularly from of process is useful for extending shelf life. Canning
Germany, such as refrigeration and freeze-drying, typically involves the heating of low-acid foods at
enabling safer and more sustainable production. 121°C, intending to eliminate all mesophilic
microorganisms, as well as spores of Clostridium
RAW MATERIALS botulinum, leaving the product 'commercially sterile.'
1. HERBS AND SPICES - Natural plant parts To accomplish this, the process is applied for some
processed into powders, extracts, and blends used time long enough to achieve a 12 log10 reduction in
to enhance food taste and aroma. the number of spores of this pathogen (termed '12D
2. FRUITS & VEGETABLES – used for products like processing'). In 1904, Nicolas Appert of France
juices, canned fruits, frozen vegetables, and jams. invented this process and he is called as Father of
Canning. The process of canning is also known as
3. DAIRY PRODUCTS - Foods derived from milk of appertization.
mammals.
4. OILS AND FATS - Substances extracted from
plants or animals for cooking and flavor.
4. PACKAGING – Encasing processed food to protect it from
external factors like spoilage, dirt, or physical damage. Materials
may include plastics, paper, or metal depending on the product.
Types of Packaging: Vacuum packaging, modified
atmosphere packaging (MAP), and aseptic packaging
(sterilizing food and packaging separately).

MAJOR PRODUCTS
Ø SNACKS
• Examples: Potato chips, crackers, chocolate
bars, popcorn.
Ø MEAT and POULTRY PRODUCTS
• Examples: Sausages, hotdogs, bacon, cured
ham.
• Processing Methods: curing, smoking,
freezing
• Importance: Rich source of calcium and
protein.
Ø CONDIMENTS AND SAUCES
• Examples: Ketchup, soy sauce, barbecue
sauce, mayonnaise.
Ø CANNED GOODS
• Examples: Canned tuna, canned beans,
canned soup, canned fruits.
Ø SEAFOOD PRODUCTS
• Examples: Frozen shrimp, crab sticks, fish
fillets, canned sardines.
Ø DAIRY PRODUCTS
• Examples: Milk, cheese, butter, yogurt, cream.
• Processing Methods: Pasteurization,
homogenization, fermentation.
• Importance: Rich source of calcium and
protein.
Ø BAKERY AND CONFECTIONERY
• Examples: Bread, cakes, cookies,
chocolates, candies.
• Processing Methods: Baking, mixing,
tempering.
• Importance: Convenient and widely
consumed snacks.
Ø FROZEN GOODS
• Examples: Frozen pizza, frozen vegetables,
frozen desserts, frozen chicken nuggets.
Ø BEVERAGES
• Examples: Soft drinks, bottled water, fruit
juices, coffee, energy drinks.
• Processing Methods: Fermentation,
carbonation, pasteurization.
• Importance: Hydration and enjoyment