Tuesday, June 12, 2012

FOOD SAFETY ISSUES IN FOOD PROCESSING.


                   India is one of the world’s largest producers as well as consumer of food products, which plays an important role in contributing to the development of our economy.  Food and food products are the largest consumption category in India. Domestically, the spending on food and food products amounts to nearly 21% of the gross domestic product of the country and constitutes the largest portion of the Indian consumer spending more than a 31% share of wallet.
                 Food processing industry in India is increasingly seen as a potential source for driving the rural economy as it brings about synergy between the consumer, industry and agriculture. A well developed food processing industry is expected to increase farm gate prices, reduce wastages, ensure value addition, promote crop diversification, generate employment opportunities as well as export earnings.   
FOOD PROCESSING TECHNIQUES:
                  Food processing techniques dates back to the prehistoric ages when crude processing techniques incorporated slaughtering, fermenting, sun drying, preserving with  salt, and various types of  cooking (such as roasting, smoking, steaming, and oven baking). Salt reservation was especially common for foods that constituted warrior and sailors' diets, up until   the introduction of canning methods.
                     Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809  Nicolas Appert invented a  vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.
                      In the 20th century,  World War II, the  space race and the rising consumer society in developed countries contributed to the growth of food processing with such advances as  spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as  sodium benzoate. In the late 20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals were developed.
Benefits of Food Processing:
  • Mass production -cheaper
  •  Convenience
  •  Toxin removal
  •  Preservation
  •  Quality Improvement.


Drawbacks


  • May lower the nutritional value
  •  Added food additives, flavours, enhancers
  •  Higher Calories                                
                                                                                                                  . . . . . . . . . . . contd

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