Four food and beverage processing
methods used to preparefreshly harvested food, to alter the size of foods, to mixingredients or to separate components of food are described.Each of these operations is used either to aid subsequentprocessing or to alter the eating quality of a food.
Processing by Application of Heat-heat
is used to supply thelatent heat of vaporization of water. Heat treatment is one of the most important methods used in food processing.
Processing by the Removal of Heat -
a reduction in thetemperature of a food retards all changes that take place duringstorage.
Post-Processing Operation -
an ancillary method of improvingthe eating quality of some foods is to coat the food withbreadcrumbs, batter or sweet coatings.