Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food

into other forms forconsumption by humans or animals either in the home or by the food processing industry. Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Evidence for the existence of these methods can be found in the writings of the ancient Greek , Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the microbiological safety of food. (Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.) BENEFITS Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses. The act of processing can often improve the taste of food significantly. DRAWBACKS Any processing of food can have slight effects on its nutritional density. Vitamin C, for example, is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh ones. Another safety concern in food processing is the use of food additives. The health risks of any additives will vary greatly from person to person, in example sugar as an additive would be detrimental to those with diabetes. Food processing is typically a mechanical process that utilizes large mixing, grinding, chopping and emulsifying equipment in the production process. These processes inherently introduce a number of contaminate risks.

Eto yung sinned sakin nung babae:

Kangkong Chips Since, we ve been used to eating junk foods with lots of preservatives, it is more essential to have a healthier lifestyle by eating nutricious yet tasty meals/snacks. Kangkong is a vegetable usually used in Sinigang and other dishes. It can grow everywhere, like in ponds, ditches and dry lands, it is not really that expensive when sold in markets. One can plant Kangkong in their backyard too. It is avegetable that contains 30 kcal, 2.7 g protein, 60 mg. calcium, 2.9 mg Vitamin A, 2.5 mg Iron, 45 mg Vitamin C per 100 gram serving. We made an innovation by making kangkong Chips without preservatives and enriched in Vitamin C. It doesn't have artificial flavors so it would not destroy its natural components. Another invention we have made is milk tea in a sachet that comes with chewy pearls and all you have to add is hot water and let it stay for a while in a freezer. Milk tea has been a hit and due to its demand, the price is not really that affordable. So, by having a milk tea in a sachet, one can make their own drink and can moderate the amount of sugar content because some milk teas are too sweet and it may affect the health of a regular drinker. Wag mo pala lagay lahat ng sinabi niya. Parang key points lang. )