Food

P r o C e s s in
g
Diane Jane A.
Salomon
Food Processing
the process of transforming food
items into a form that can be
used.

It can cover the processing of

raw materials into food via
different physical and chemical
processes.
 METHODS OF
FOOD PROCESSING
PASTEURIZATION
• a heat treatment where the time-
temperature combination results in
the inactivation of (vegetative)
pathogenic and spoilage
microorganisms.
CANNING
• method of preserving food
from spoilage by storing it in
containers that are
hermetically sealed and then
sterilized by heat.
FERMENTATION
Fermentation is a natural process
through which microorganisms like
yeast and bacteria convert carbs —
such as starch and sugar — into
alcohol or acids.
SMOKING
the exposure of cured meat and fish
products to smoke for the purposes of
preserving them and increasing their
palatability by adding flavour and
imparting a rich brown colour.
 TYPES OF SMOKING

Cold smoking
Hot smoking
Warm smoking
Liquid smoking
Smoke roasting
DRYING

a method of food preservation that

removes enough moisture from the
food so bacteria, yeast and molds
cannot grow.
 TYPES OF DRYING
1. Dehydrators
2. Sun drying
3. Air Drying
4. Microwave
drying
5. Oven drying
 BENEFITS OF FOOD PROCESSING

1. Food processing reduces the number of harmful

bacteria in food that can cause diseases. For eg.,
drying, pickling dehydrates the food product and alters
the pH that prevents the growth of harmful
microorganisms.
 BENEFITS OF FOOD
PROCESING
2. It also improves the shelf-life of
food products.
3. It reduces health inequalities and
major health concerns.
THANK
YOU !!