Food processing

Food processing is a transformation of agricultural products into food, or of one hit of food into other forms. Food processing includes numerous forms of processing foods, from grinding grain to realise raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improve food preservation, thus reducing the written environmental affect of agriculture and enhancement food security.

Primary food processing is essential to make almost foods edible, in addition to secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition together with obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals.

Process

Primary food processing turns agricultural products, such(a) as raw wheat kernels or livestock, into something that can eventually be eaten. This generation includes ingredients that are made by ancient processes such(a) as drying, threshing, winnowing and milling grain, shelling nuts, and butchering animals for meat. It also includes deboning and cutting meat, freezing and smoking fish and meat, extracting and filtering oils, canning food, preserving food through food irradiation, and candling eggs, as well as homogenizing and pasteurizing milk.

Contamination and spoilage problems in primary food processing can lead to significant public health threats, as the resulting foods are used so widely. However, numerous forms of processing contribute to improved food safety and longer shelf life ago the food spoils. Commercial food processing uses dominance systems such as hazard analysis and critical control points HACCP and failure mode and effects analysis FMEA to reduce the risk of harm.

Secondary food processing is the everyday process of devloping food from ingredients that are ready to use. cooking methods.

Tertiary food processing is the commercial production of what is commonly called processed food. These are ready-to-eat or heat-and-serve foods, such as TV dinners and re-heated airline meals.