Fermentation process preserves the food with the production of acid or alkali with the introduction of characteristic flavor, hence increasing its shelf life as well as marketability. It is the action of microorganisms on food in a controlled and suitable environment. Related Read: Freeze Drying In Detailįreeze Dried Foods | Food Processing Methods | Image Source – Fermentationįermentation is a food preservation and value addition process for food products. Food products can be dried with the application of heat (vacuum dried, tray dried, heat pump dried etc.) or cold temperatures (freeze-dried). It is mainly performed to extend the shelf life. Hence reducing the favorable conditions for the bacteria to grow and spoil the food product. Drying is basically reducing the water or moisture content in the product. The only change has come in the way(equipment) food products are dried. One of the oldest method that humans have been and still are using. Now let us have a look at some of the food processing methods Drying the inclusion of additives may have adverse health effects.While it does the above few good things to food, here are some ill-effects of processing: protection from pathogenic microbes and toxic substances.The benefits of processing the food include: Pros and Cons Of Processingįood, as we all know, is perishable in nature. It typically uses clean, harvested crops or slaughtered animal products and others to produce attractive, marketable, and often long-life food products. Modern food processing technology largely developed in the 19th and 20th century. They are fit for consumption by humans or animals either in the domestic and industrial level. Food Processing Methods | What is Food Processing?įood processing is a set of methods and techniques that transform raw ingredients into food or food into other forms.
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